Sift both flours, spices and salt into a medium bowl.
Add garlic, whisk in enough water to make a thick batter, cover, refrigerate 30 minutes. Boil, steam or microwave broccoli and cauliflower, separately, until just tender, refresh under cold water, dry with absorbant paper. Heat oil in large pan. Dip vegetable pieces, one at a time, into batter, drain away excess batter, deep-fry untill browned lightly and crisp. Drain on absorbant paper repeated process with the remaining vegetables.
Serve with chutney.