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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.
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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 pattyand 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.
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, serve over Toast (which is amazing) with slices radish or cucumber or as breakfast scramble.
More chickpea flour recipes
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- Fluffy Chickpea flour omelet /pancake GFSF
- Chickpea flour scramble GF SF
- Chilla / Pudla – Thin Chickpea flour pancakes with Indian spicesGF SF
- Chickpea flour tofu – GF SF
Recipe Card
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4.80 from 10 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 Time10 minutes mins
Cook Time30 minutes mins
Total Time40 minutes mins
Course: Side
Cuisine: Indian
Servings: 2
Calories: 217kcal
Author: Vegan Richa
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Ingredients
- 1/2 cup (60 g) chickpea flour or gram flour besan
- 1 tsp oil
- 1/3 tsp (0.33 tsp) or more cumin seeds
- 1/2 cup (80 g) onion
- 3 cloves of garlic
- 1 green chile finely chopped (optional)
- 1/2 (0.5) green bell pepper
- 1/2 (0.5) red bell pepper
- 1.5 to 2 cups (108 to 144 g) chopped broccoli small pieces
- 1/2 tsp (0.5 tsp) salt
- 1/2 tsp (0.5 tsp) turmeric powder
- 1/4-1/2 tsp (1/4 to 1/2 tsp) cayenne red chili powder
- 2 tsp coriander powder
- 1/4 tsp (0.25 tsp) fennel seeds
- lemon juice and chopped cilantro for garnish
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
Nutrition Facts
Broccoli Zunka Recipe - Broccoli & Bell Pepper with Spices, Chickpea flour
Amount Per Serving
Calories 217Calories from Fat 45
% Daily Value*
Fat 5g8%
Sodium 712mg31%
Potassium 759mg22%
Carbohydrates 34g11%
Fiber 8g33%
Sugar 9g10%
Protein 10g20%
Vitamin A 1735IU35%
Vitamin C 154.5mg187%
Calcium 81mg8%
Iron 3.1mg17%
* Percent Daily Values are based on a 2000 calorie diet.
Did you make this recipe?Please do leave a comment and rating below.. Tag me on Instagram @veganricha
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Reader Interactions
Comments
Andrea
I’ve never had anything like this…Never made a Zunka or a Chickpea Scramble, so the texture of was surprising and confusing to me…but it tasted absolutely delicious! The flavors are wonderful. Not sure I’m a fan of the chickpea flour part, so if you have a suggestion for substituting soy tofu instead, I’d love to hear. Thanks so much for all this fantastic recipes…and new culinary experiences!Reply
Richa
You can use of the flour or use regular flour or use almond flour. It’s a dryish scramble on the veggies.
Reply
Andrea
Loved this recipe!,Reply
Swati
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!Reply
Richa
awesome!
Reply
Guillaume
Tasty and quick to make!
Everybody loved it, thank you!Reply
Ro
Made this last night and it came out delicious. Thank you for this amazing recipe!
Richa
Awesome! thanks
Reply
Erin M
OMG this one is AMAZING! My kid and I were fighting over it! Thank you!!!Reply
Richa
thats perfect!
Reply
Vrinda
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.
Reply
Richa
Awesome! Glad you loved it!
Reply
Pongodhall
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.
Reply
Pooja
Hi RichaTried 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
Reply
Heather
This was delicious! I don’t like broccoli much, but this will definitely help me eat more.Reply
Richa
Awesome!
Reply
Eves
We just had this for dinner, it was lovely – thank you for posting.Reply
Richa
Awesome!
Reply
Adhiktam Kunj
Delicious recipe and very clearly explained as all of your recipes. I just prepared it and finished eating it and loved it! Thank you! Just one question about the name: shouldn’t it be झुणका, i.e. jhunka in transcription, instead of Zunka? Thank you!Reply
Richa
Great! Either work in terms of English translation. I usually look at google search terms to decide the title and zunka is searched for more than jhunka probably because phonetically jh is harder to pronounce or remember.
Reply
IR
I love broccoli! Blanching it for less than a minute helps break it down a little and it absorbs more flavor.
I’m sorry you had to torture yourself to post this for us!Reply
Richa
nah. i ate a decent amount of the zunka and liked it too!
Reply
AJ Paradis
This looks great … can’t wait to try this one!
Reply
Tyera
How much of cumin seeds do you recommend? That appears to be missing from this recipe.
Looks delicious, thank you!Reply
Richa
updated. 1/3 to 1/2 tsp
Reply
Valerie
That is gluten and wheat free. Valerie.
Reply
Richa
Chickpea flour is gluten-free and wheat-free. You can use lentil flour
Reply
Valerie
What flour option can I use instead of chick pea. Valerie.
Reply
Corrine
Looks great, and I love broccoli. Just ordered your book after discovering this great site.
Reply
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