Grate zucchini, sprinkle salt over it, and let it sit for 15 to 20 minutes.
Chop up the onion, green chili, and cilantro.
In a bowl, add the chickpea flour, rice flour, and spice powders. Mix with a whisk.
Squeeze out all the water from the zucchini and put it into the bowl with the dry mixture.
Add onions, chili, and cilantro.
Now pour around ⅓ cup of water and mix gently with a wooden spoon or spatula.
Your mixture should not be too thin nor too thick. The consistency should be a little thicker than pancake batter. Add a little more water if required.
Heat oil in a pan, when hot, add a spoonful of the mixture. Flatten it to make fritters. I made four at a time keeping the flame on medium heat.
Fry till golden brown on both sides. Drain them on a paper towel.
Serve these fritters hot with ketchup, Sriracha, or a yogurt dip.