Grate the zucchini with skin ,squeeze the excess water from zucchini.You can use this water for curries or soups.
In a large mixing bowl, add all ingredients except rice flour and besan and mix everything well gently.
Zucchini would have released some more moisture. Furthermore, add besan, rice flour and mix well such that the mixture is stiff and not soggy.
Do not add any extra water. The moisture from the zucchini will help bind all the ingredients together. If the batter is still thick, drizzle some water and mix again.Note: Add extra 1-2 tablespoons of besan if the batter is soggy but also keep in mind not to make very thick pakoda batter.
Keep the oil in a deep frying pan. Make sure the oil is hot for frying. Drop the mixture into oil in batches. Stir them occasionally.
Fry them till they are golden brown in color & crisp.
Serve zucchini pakoda with masala tea and ketchup.
Notes
Tips & Variations
Do not let the zucchini pakora batter sit for a long time. Fry it right away as Zucchini oozes out a lot of water.
Make sure to fry the pakoda on medium-high heat to get crispiness.
If you don't have rice flour at home, replace it with the same amount of cornstarch or semolina (sooji), or you can totally skip it.
Add extra 1-2 tablespoons of besan if the batter is soggy.
You can replace cumin (jeera) seeds with ajwain (carrom seeds). It will give a nice taste and also helps to aid digestion.
You can also add some onions, corn, and chopped spinach for variation.
If you don't have chaat masala, then you can replace it with garam masala.
Note: Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.