Prepare the yogurt sauce by combining yogurt, chopped red chiles, toasted cumin seeds, and roughly torn cilantro in a bowl.

Cut the carrot and leek into fine strips.

Cut the zucchini and chile into very fine slices.

Combine the prepared vegetables, cilantro, and chopped garlic in a bowl.

In a separate bowl, mix flour, baking soda, garam masala, salt, and pepper.

Gradually add ice-cold water to the dry ingredients, creating a smooth, sticky batter.

Incorporate the vegetable mixture into the batter, ensuring all ingredients are well coated.

Heat oil in a deep pan to a suitable frying temperature.

Carefully drop spoonfuls of the fritter mixture into the hot oil, frying in batches to avoid overcrowding the pan.

Fry for 3-4 minutes on each side, until golden brown and puffed up.

Remove the fritters from the oil and drain on paper towels.

Serve the fritters hot, accompanied by the prepared chili-cilantro yogurt sauce.