1½ cups all-purpose flour

2 tsp baking powder

4 Tbsp cornstarch or potato starch

1½ tsp salt or black salt

½ tsp turmeric powder (optional)

1½ cups room-temperature water (plus 2–4 Tbsp as needed)

1 medium zucchini, matchstick-sliced

1 small sweet potato, shredded or matchstick-sliced

1 medium carrot, shredded or matchstick-sliced

½ medium onion, thinly sliced

1 green chili or jalapeño, thinly sliced (optional)

1 bunch scallions (about 2 cups), thinly sliced

Neutral oil for frying

For dipping sauce: 1 Tbsp soy sauce, 1 Tbsp water, 1 Tbsp vinegar, 1 tsp sugar, 1 tsp sesame oil, ½ tsp sesame seeds, gochugaru or chili flakes (optional)