Broccoli Zunka Recipe - Broccoli & Bell Pepper with Spices, Chickpea flour

Name: Broccoli Zunka Recipe - Broccoli & Bell Pepper with Spices, Chickpea flour
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 2 serving
Ingredients: 1/2 cup chickpea flour; 1 tsp oil; 1/3 tsp or more cumin seeds; 1/2 cup onion; 3 cloves of garlic; 1 green chile; 1/2 green bell pepper; 1/2 red bell pepper; 1.5 to 2 cups chopped broccoli; 1/2 tsp salt; 1/2 tsp turmeric powder; 1/4-1/2 tsp cayenne; 2 tsp coriander powder; 1/4 tsp fennel seeds; lemon juice and chopped cilantro for garnish

User Reviews

4.8

30 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings
2
Calories
217 kcal
Course
Side Dish
Cuisine
Indian

Broccoli Zunka Recipe - Broccoli & Bell Pepper with Spices, Chickpea flour

Danielle Hudson

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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.

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Ingredients

Servings

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

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Instructions

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

nutritional information based on one serving

Nutrition Information

Show Details

Calories 217kcal (11%) Carbohydrates 34g (11%) Protein 10g (20%) Fat 5g (8%) Sodium 712mg (30%) Potassium 759mg (22%) Fiber 8g (32%) Sugar 9g (18%) Vitamin A 1735IU (35%) Vitamin C 154.5mg (172%) Calcium 81mg (8%) Iron 3.1mg (17%)

Nutrition Facts

Serving: 2Serving

Amount Per Serving

Calories 217 kcal

% Daily Value*

Calories	217kcal	11%
Carbohydrates	34g	11%
Protein	10g	20%
Fat	5g	8%
Sodium	712mg	30%
Potassium	759mg	16%
Fiber	8g	32%
Sugar	9g	18%
Vitamin A	1735IU	35%
Vitamin C	154.5mg	172%
Calcium	81mg	8%
Iron	3.1mg	17%