Let’s break down the process into easy-to-follow steps, covering both the pan-frying and baking methods:

Pan-Frying Method:

1. Cook Vegetables: Cook your chosen vegetables (e.g., zucchini and red onion) in a pan with ½ cup of water over medium heat until the water evaporates and the vegetables are tender. Season with salt and pepper.
2. Prepare Batter: In a bowl, combine chickpea flour, water, olive oil, salt, black pepper, and kala namak (optional). Whisk until smooth and lump-free.
3. Combine: Stir the cooked veggies into the batter.
4. Cook Frittata: Heat 1½ tbsp olive oil in a non-stick pan over medium-low heat. Pour the batter and spread the veggies evenly. Cook for 4–5 minutes until the bottom is set, then flip it carefully (using a plate if needed) and cook for another 2–3 minutes. Avoid overcooking to keep it moist.

Baking Method:

1. Preheat and Prepare Pan: Preheat to 390°F (200°C). Use 1½ cups chickpea flour and water for a thicker frittata, and optionally add 1 tsp baking powder for fluffiness. Pour the batter into a parchment-lined and lightly oiled 9×9-inch pan.
2. Cook Vegetables: As in step one above.
3. Prepare Batter: As in step two, above.
4. Combine: Stir the cooked veggies into the batter.
5. Bake: Spread the veggies evenly and bake for 18 minutes.

These steps are easy to follow.