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.
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.
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
- Broccolini White Bean Chickpea flour Frittata GF SF
- Fluffy Chickpea flour omelet /pancake GF 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
- 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.
Corrine says
July 20, 2016 at 1:16 pmLooks great, and I love broccoli. Just ordered your book after discovering this great site.
Valerie says
July 20, 2016 at 5:30 pmWhat flour option can I use instead of chick pea. Valerie.
Valerie says
July 20, 2016 at 5:32 pmThat is gluten and wheat free. Valerie.
Richa says
July 20, 2016 at 6:32 pmChickpea flour is gluten-free and wheat-free. You can use lentil flour
Tyera says
July 20, 2016 at 6:18 pmHow much of cumin seeds do you recommend? That appears to be missing from this recipe.
Looks delicious, thank you!
Richa says
July 20, 2016 at 10:29 pmupdated. 1/3 to 1/2 tsp
AJ Paradis says
July 21, 2016 at 10:44 amThis looks great … can’t wait to try this one!
IR says
July 21, 2016 at 7:30 pmI 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!
Richa says
July 21, 2016 at 10:24 pmnah. i ate a decent amount of the zunka and liked it too!
Adhiktam Kunj says
August 3, 2016 at 4:46 amDelicious 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!
Richa says
August 3, 2016 at 2:22 pmGreat! 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.
Eves says
August 4, 2016 at 11:54 amWe just had this for dinner, it was lovely – thank you for posting.
Richa says
August 4, 2016 at 3:51 pmAwesome!
Heather says
August 24, 2016 at 5:40 pmThis was delicious! I don’t like broccoli much, but this will definitely help me eat more.
Richa says
August 24, 2016 at 11:10 pmAwesome!
Pooja says
October 6, 2016 at 1:35 pmHi 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
Pongodhall says
June 9, 2017 at 2:53 amBrilliant, 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.
Vrinda says
May 6, 2018 at 12:37 amI 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.
Richa says
May 6, 2018 at 12:52 amAwesome! Glad you loved it!
Erin M says
May 23, 2018 at 6:52 amOMG this one is AMAZING! My kid and I were fighting over it! Thank you!!!
Richa says
May 23, 2018 at 12:25 pmthats perfect!
Ro says
February 8, 2019 at 10:13 amMade this last night and it came out delicious. Thank you for this amazing recipe!
Richa says
February 8, 2019 at 10:18 amAwesome! thanks
Guillaume says
March 30, 2019 at 3:05 amTasty and quick to make!
Everybody loved it, thank you!
Swati says
June 12, 2019 at 4:59 pmI 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!
Richa says
June 12, 2019 at 6:15 pmawesome!
Andrea says
October 17, 2019 at 3:32 pmLoved this recipe!,