In a pan, add ½ cup of water, 1 medium zucchini (cut into discs) and 1 medium red onion (thinly sliced).Cook on medium heat until the zucchini is soft and the water is gone – it should take about 5 to 10 minutes. Season well with 1 pinch salt and pepper.

To a bowl, add 1 cup chickpea flour, 1 cup water, 2 tablespoons olive oil, ½ teaspoon salt, 2 twists black pepper, and optionally ⅓ teaspoon kala namak for an eggy flavor.Blend until you get a smooth, lump-free mixture, then stir in the cooked zucchini.

Heat 1½ tablespoon of oil in a clean non-stick pan, then pour the batter mixture.With a fork, arrange the vegetables on a single layer and spread them across the pan so they don’t just stay in the center.

Cook over medium-low heat for 4 to 5 minutes without touching it.Then, before turning it over, ensure it’s not sticking to the pan by rocking it forward and back.Now slide it onto a plate, and then turn it back into the pan and cook it for another two to three minutes at most without letting it get too dry.To turn it, put the pan upside down on the plate, then turn them simultaneously.Slide onto a plate, cut into wedges and serve.

Preheat the oven to 390°F or 200°C.Prepare the batter with the zucchini but use 1.5 cups of water and 1.5 cups of chickpea flour. Optionally, stir 1 teaspoon of baking powder to make a airier frittata.Line the bottom of a 9 inches x 9 inches (24cm by 24cm) cake pan with parchment paper and lightly oil the sides.Pour the batter into the cake pan, spread the veggies on a single layer, and bake for about 18 minutes.

Take out of the pan, cut into squares, and serve warm or at room temperature.