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In a bowl, add chickpea flour (besan), grated zucchini and finely chopped onions.
Next add spices - red chili flakes, turmeric, carom seeds (ajwain) and salt to taste. Mix well. Don't add any water at this point, allow zucchini to release all the water and make the batter moist.
Now slowly add water (little by little) until it resembles a thick batter.
Heat a pan / griddle, add 1 tablespoon oil.
Using a ladle, slowly pour a portion of the fritter batter on the hot pan. Spread gently so that it resembles a thick pancake.
If the fritters are too thick, it will take time to cook and/or remain raw in the center. Spread the batter uniformly so that it has crispy edges and perfectly cooked center.
Cook on one side until golden brown then gently turn and cook on the other side for 1-2 mins until fritters are crispy around the edges and soft inside.
Repeat the process by adding a tablespoon of oil on the hot pan before placing the fritters for cooking.
Serve hot or warm.