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Carrot Fritters (Pakora)
Incredibly aromatic

Carrot Fritters (Pakora)

Make these Carrot Fritters or Pakora with carrots, potatoes, chickpea flour, and Indian spices. This simple recipe makes tasty cakes in less than 30 mins.

Carrot Fritters (Pakora)
Your whole kitchen will smell amazing when these cakes are on the menu. These vegetable carrot fritters are known as Pakora. A beautiful Indian treat filled with aromatic spices and vegetables. We used carrots, potatoes, and onions to make the patties, but you can easily use other varieties of vegetables too. Cauliflower is commonly used, for example. Fry them in vegetable oil, making them crunchy and golden outside while staying soft and delicious inside. You can pan-fry them in a non-stick pan, the taste will be the same, but the texture is much better when fried. But that’s just our opinion.

Fantastic vegan Carrot Fritters (Pakora)

Honestly, this is one of the best fritter recipes we have ever tried or made. The preparation is straightforward and easy, and the flavor is incredibly delicious. These are the top reasons why you should make it at home:

  • crunchy, golden-brown exterior
  • soft, juicy and delightful interior
  • super aromatic, full of spices, naturally sweet from carrots, and slightly spicy
  • they make a fantastic snack, appetizer, or main dish
  • kids and adults love these
  • vegan, gluten-free, and vegetarian-friendly

Carrot Fritters (Pakora)

Carrot Fritters (Pakora)

Essential ingredients for carrot fritters

We will need a couple of spices, some veggies, and other ingredients that will hold the patties together for this recipe. This recipe is eggless, making it perfect for anyone following a vegan diet. Here you can find a little bit more about ingredients and possible substitutes.

Chickpea flour - Chickpea flour is full of fiber and is an excellent alternative to regular flour in this recipe. It's what makes this recipe gluten-free. However, feel free to substitute with bread flour or all-purpose flour in this recipe.

Spices - Pakora originates from India, so we tried our best to incorporate Asian spices available in Europe and other parts of the world. We used turmeric, fenugreek, cayenne pepper, and coriander. Fenugreek isn't super easy to find in our local supermarkets, so you can easily omit it if that's the case in your area too.

Vegetables - use a mixture of carrots, onion, and potato. These ingredients work well together and create the most delicious, vibrant fritters. Feel free to substitute carrots for cauliflower.

Oil for frying - Use vegetable oil, like canola oil, sunflower oil, or others. We used Planet of Plants oil, which contains a combination of sunflower and hemp oil.

Batter for Carrot Fritters (Pakora)

Batter for Carrot Fritters (Pakora)

Batter for Carrot Fritters (Pakora)

What to serve with Pakora fritters

Serve these Carrot Fritters or Pakora as an appetizer, snack, or main dish with a big bowl of fresh salad. We love serving it with:

  • homemade sauce made of vegan mayo, garlic, and coriander (recipe below)
  • Sour Cream
  • Tartar Sauce
  • Mayo

Carrot Fritters (Pakora) before baking

Frying Carrot Fritters (Pakora)

Fried Carrot Fritters (Pakora)


It's best to serve Carrot Fritters freshly fried, still warm to achieve the best texture and keep that delicious crunchiness. Store any leftovers in a sealed airtight container, in the fridge, for up to 3 days. Reheat in a preheated oven.

Carrot Fritters (Pakora)

Carrot Fritters (Pakora)

Try these delicious vegan recipes


Lets get cooking!

  • serves
    people (16 fritters)
  • preparation:
  • fry:
  • total time:


  • make the mixture

    Stir to combine chickpea flour, garam masala, turmeric, fenugreek, cayenne pepper, coriander, and salt in a bowl. Add the water and stir to get a smooth mixture, then add the grated carrots, grated onion, grated potato, grated ginger, and chili. Stir well.

  • oil for frying

    Pour the canola oil into a large skillet and set over high heat. When the oil reaches 170 °C / 340 °F, start frying.

    Keep the fried pakora in a warm oven, preheated to 100 °C / 210 °F while frying the rest.
  • deep fry the fritters

    Scoop a tablespoon of batter and shape it into patties using your hands. Carefully drop each patty into the hot oil. Deep fry for 4 - 5 minutes, turning once while frying for them to become golden-brown. Line paper towels over a wire rack. Place the fritters on top to get rid of any excess fat.

  • serve

    Prepare the sauce. Stir to combine mayo, chopped coriander, and grated garlic in a bowl. Serve with warm Pakora fritters.


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