Put the chickpea flour, rice flour, salt, coriander, chilli powder, turmeric and cumin in a large mixing bowl and whisk together.
Measure 150ml (2/3 US cup) of water. Add a little at a time until you have added three quarters of the water and have a thick batter.
Add the carrot, beetroot, onion and fresh chilli. Stir well, then leave to rest for 10 minutes. The veggies will release water, so when you stir after resting, the batter will have thinned. If it seems stodgy, add a little water.
Prepare the oil in your deep fat fryer or a large, high-sided saucepan. It’s no more than one third full to allow for safe expansion during heating and cooking.
Heat the oil to 180C (355F) or until a little bit of batter dropped into the oil bubbles.
Lower large spoonfuls of batter into the oil. Only cook 3-4 pakora at a time so that you don’t overcrowd the pan.
Fry for 3 minutes until crisp and golden, turning gently as needed.
Lift from the pan using a slotted spoon or straining spoon and place on a plate lined with kitchen paper to allow the oil to drain.
If you like, you can place the drained pakora on a baking sheet in a low oven to stay hot and crisp while you fry the rest of the batch.