Peel the carrot and kohlrabi and, like the courgettes, grate them one by one using a vegetable grater into a bowl. Add the chickpea flour, baking powder and spices. Mix everything well until a thick batter forms. Season with salt and pepper.

Heat the oil in a frying pan.

Spoon 1 tablespoon of batter into the frying pan at a time and fry until golden brown all over (makes approx. 20 pakoras). Drain the fritters briefly on kitchen paper.