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Broccoli Zunka Recipe - Broccoli & Bell Pepper with Spices, Chickpea flour
4.8 from 30 votes

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

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.

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

Ingredients

  • 1/2 cup chickpea flour or gram flour besan
  • 1 tsp neutral cooking oil generic cooking oil
  • 1/3 tsp cumin seeds or more
  • 1/2 cup onion
  • 3 cloves garlic
  • 1 green chile finely chopped (optional)
  • 1/2 green bell pepper
  • 1/2 red bell pepper
  • 1.5 to 2 cups broccoli small pieces, chopped
  • 1/2 tsp salt
  • 1/2 tsp turmeric powder
  • 1/4-1/2 tsp cayenne pepper red chili powder
  • 2 tsp coriander powder
  • 1/4 tsp fennel seeds
  • lemon juice chopped, for garnish
  • cilantro chopped, for garnish

Instructions

    Cup of Yum
  1. 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.
  2. Heat oil in a skillet over medium heat. when hot, add cumin seeds and roast them until they change color. 1 to 2 minutes.
  3. 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.
  4. Mix the spices and salt into the roasted chickpea flour and add to the skillet. Mix well. Cover and cook a minute. .
  5. 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.
  6. 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

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%)

Nutrition Facts

Serving: 2 Serving

Amount Per Serving

Calories 217

% 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%

* Percent Daily Values are based on a 2,000 calorie diet.