In a wide bowl, add all the flours and the rest of the ingredients (except oiand mix well.

Slowly add water and make into a thick batter. The batter should be thick enough to coat the zucchinis and not run off them. Add a tablespoon of hot oil and mix up well again. The hot oil helps in making sure that the bajji does not soak up too much oil when frying.

Wash the zucchini and thinly slice them. Make sure that the slices are not too thin or too thick.

Heat the oil in the pan for deep frying. When the oil is ready, add the zucchini slices to the batter and coat well.

Slide the coated zucchinis gently into the hot oil and fry on both sides until golden brown. Make sure you fry them in medium heat. Depending on the size of the pan, you can add as many as you can without crowding the pan too much.

Drain the zucchini bajji on a paper towel lined dish and serve hot with sauce.