Directions

1. Step 1

   Preheat oven to 190°C.

2. Step 2

   In a bowl, add the flour, baking powder, chaat masala, cumin seeds and turmeric, then whisk in the stock and yoghurt.

3. Step 3

   Place a cast iron (oven-proof) pan on medium heat and add oil. Pour the flour mixture into the pan and tilt the pan in all directions to make sure the mixture reaches the edges and just starts to cook. Transfer to the oven; cook for 5 minutes.

4. Step 4

   In the meantime, chop up the broccoli into florets. Pull the frittata out of the oven, poke the broccoli florets into the top of it, brush florets with olive oil, and place back in the oven for the final 10–15 min, until it’s golden and puffy on top, and the broccoli is gently charred.

5. Step 5

   While the frittata is cooking, prep the chutney. In a pan with vegetable oil, add the mustard seeds and cook until they start popping, then add in the onions and a bit of salt, and stir until the onions have broken down and started to caramelise.

6. Step 6

   Add the ginger and garlic, and mix through. Then add tomatoes and a pinch of salt, and cook for 5 more minutes to break them down a bit. Finally add 100ml water, vinegar, sugar and mix well to combine, stirring frequently to help everything keep breaking down. Cook until there is little to no liquid left. Jar and let cool.

7. Step 7

   Slice up your frittata, garnish with coriander if using, and serve alongside your delicious tomato chutney!