Wash and pat dry zucchini. After that, peel it and grate it on a big plate. Set aside for now.
In a large mixing bowl, combine whole wheat flour, gram flour (besan), carom seeds, dry spices (cumin, coriander, red chilli powder, chaat masala, turmeric powder), and salt. With your fingertips, combine them.
Next add grated ginger, yogurt and vegetable oil into flour mixture.
Finally add grated zucchini along with its juices and knead a smooth dough. If required you can add 1 or 2 tablespoon of water while kneading the dough.
Cover the dough with a damp cloth and allow to rest it for 10-15 minutes.
Make equal lemon size balls from the dough.
Dust your kitchen platform and roll each ball into round shape like roti (5 to 6 inches of diameter).
Keep the rolled thepla on a hot skillet and when brown spot appears, flip it.
Apply oil on both sides and cook it. Serve hot with any sides or chutney or pickle or any dip.