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Broccoli Zunka Recipe – Broccoli & Bell Pepper with Spices, Chickpea flour. Broccoli Subzi Indian Veggie Side Recipe. Use spices of choice. Serve with Dals, or over Toast or in Tacos. Vegan Gluten-free Soy-free. Pin this post.Â
By now we all know about my hide and seek relationship with broccoli. I am not a big fan so it needs to not be a huge tree in my food. So, I shred and stuff it in a flatbread, make it into a creamy slaw soup, make it into veggie balls, or into a burger patty and like broccoli in some ways. This is another great way to enjoy said vegetable. All spiced up and hidden in a toasty nutty chickpea flour coating (zunka)! The traditional Zunka recipe uses just chickpea flour or chickpea flour and peppers. Broccoli fits in really well in a zunka. It comes together easily and is a versatile and flavorful side.Â
The chickpea flour is toasted. Then the spices tempered in hot oil, broccoli and peppers and cooked to just about done, some spices are mixed into the chickpea flour and then added to the pan. A sprinkle of water ensures that everything sticks to all the veggies. Garnished with lemon and served hot. The dish feels somewhat like a chickpea flour scramble, but has a lot more veggies and less chickpea flour. Serve this delicious Broccoli Zunka with Dals or curries as a side, or fill up Tacos/Rotis, Â serve over Toast (which is amazing) with slices radish or cucumber or as breakfast scramble.Â
More chickpea flour recipes
- Broccolini White Bean Chickpea flour Frittata GF SF
- Fluffy Chickpea flour omelet /pancake GFÂ SF
- Chickpea flour scramble  GF SF
- Chilla / Pudla – Thin Chickpea flour pancakes with Indian spices GF SF
- Chickpea flour tofu – GF SF
Broccoli Zunka Recipe - Broccoli & Bell Pepper with Spices, Chickpea flour
Ingredients Â
- 1/2 cup chickpea flour , or gram flour besan
- 1 tsp oil
- 1/3 tsp or more cumin seeds
- 1/2 cup onion
- 3 cloves of garlic
- 1 green chile, finely chopped (optional)
- 1/2 green bell pepper
- 1/2 red bell pepper
- 1.5 to 2 cups chopped broccoli, small pieces
- 1/2 tsp salt
- 1/2 tsp turmeric powder
- 1/4-1/2 tsp cayenne, red chili powder
- 2 tsp coriander powder
- 1/4 tsp fennel seeds
- lemon juice and chopped cilantro for garnish
InstructionsÂ
- Dry roast the chickpea flour in a skillet over medium heat for 4 to 5 minutes or until toasty. (Stir occasionally to avoid burning) . Keep aside. I usually transfer the flour to a bowl and use the same skillet for the next step.
- Heat oil in a skillet over medium heat. when hot, add cumin seeds and roast them until they change color. 1 to 2 minutes.
- Add onion, garlic, green chile and cook for 3 mins or until the garlic is translucent. Add peppers and mix and cook for 2 minutes. Add broccoli and a generous pinch of salt and mix in. Add a good splash of water, mix well, and cook for 5 to 7 minutes or until broccoli is cooked to al dente.
- Mix the spices and salt into the roasted chickpea flour and add to the skillet. Mix well. Cover and cook a minute. .
- Sprinkle 2 to 3 tbsp of water and mix in. Add water as needed so there is no dry flour and the flour clumps up around all the broccoli and vegetables. Cover and cook for 3 or more minutes.
- Garnish wiih cilantro and dash of lemon. Serve with dals as a side, or fill up tacos/rotis or serve over toast with slices radish or cucumber or as breakfast scramble.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Loved this recipe!,
I made this with broccoli and potato since my kid hates bell peppers (I cooked the diced potato halfway in the skillet before adding the broccoli). It was SO GOOD! Totally worth the extra time I spent to roast the besan just before making this. I will be making it again. Thank you for sharing the recipe!
awesome!
Tasty and quick to make!
Everybody loved it, thank you!
Made this last night and it came out delicious. Thank you for this amazing recipe!
Awesome! thanks
OMG this one is AMAZING! My kid and I were fighting over it! Thank you!!!
thats perfect!
I like your Zunja technique of roasting the flour first. Never thought to make zunka with broccoli – that was creative. The lemon juice at the end elevates the dish.
Turned out really great.
I enjoy recipes like this which are reasonably simple to prepare and yield a high taste to effort ratio. Thank you, Richa.
Awesome! Glad you loved it!
Brilliant, just got my fresh batch fennel and cumin seeds via someone who went to England! I love the poha your father likes, and I love broccoli so I’m ready to go this w/e inbetween tennis, thank,you for all these lovely recipes.
Hi Richa
Tried the recipe for dinner…yummy it was..looks like I’m going to make this often to bring broccoli in my list of veggies!
Thanks for sharing the recipe.
Pooja