Add green chilli paste, ginger paste, garlic paste, turmeric, cumin seeds, salt, and finely chopped onion to the batter. Stir in grated zucchini and baking soda. Mix until everything is evenly incorporated.

Set the air fryer to 180°C (356°F) and preheat for 3 minutes. This ensures pancakes cook evenly and develop a slight golden crust without sticking.

Lightly grease the air fryer basket or use perforated parchment paper. Take about 1/4 cup batter for each pancake and spread into 3–4 inch circles. Sprinkle sesame seeds on top and drizzle a few drops of oil.

Cook at 180°C for 10 minutes. Halfway through (4–5 minutes), flip the pancakes carefully and drizzle a little oil on the other side. Continue until golden brown and cooked through.

Remove pancakes carefully using a spatula. Serve immediately to enjoy warm, fluffy, and protein-rich bites.