Broccoli with Besan Subzi

What better way to include broccoli into Indian cuisine than this wonderful combination of Broccoli with Chickpea Flour (Besan). The spiced chickpea flour lightly coats the broccoli florets in this recipe and provides great flavor and texture. Its a perfect way to get kids to enjoy the health benefits of broccoli.

Prep Time: 10 mins
Cook Time: 15 mins
Serves: 4


Broccoli – 8 oz, cut into bite sized florets (washed and dried)
Oil – 2 Tbsp, divided
Cumin Seeds – 1/2 tsp
Asafotida – 1/8 tsp
Garlic – 1 Tbsp, finely chopped
Green Chilies – to taste, finely chopped
Salt – to taste
Chickpea Flour (Besan) – 1/2 cup
Turmeric Powder – 1/4 tsp
Cumin Powder – 1/4 tsp
Dry Mango Powder – 1/2 tsp
Garam Masala – 1/4 tsp
Coriander Powder – 1/2 tsp
Red Chili Powder – 1/4 tsp or to taste
Lime or Lemon Juice – to taste for garnishing


1. Heat 1 Tbsp Oil in a skillet on medium heat.
2. Add Cumin Seeds and allow them to sizzle.
3. Add Asafoetida, Garlic and Green Chilies. Stir for 15 seconds.
4. Add Broccoli and mix well. Cover and cook for 2-3 minutes. Lightly salt the broccoli and continue to cook covered for another 2-3 minutes
5. In a separate bowl, combine Chickpea Flour, Turmeric Powder, Cumin Powder, Dry Mango Powder, Garam Masala, Salt, Coriander Powder and Red Chili Powder.
6. Add 1 Tbsp Oil and incorporate it well into the flour.
7. Uncover the broccoli and sprinkle the Chickpea Flour mixture evenly over all of the florets. DO NOT MIX.
8. Cover and cook for 5 minutes.
9. Uncover the broccoli and sprinkle a little water (just enough to moisten the chickpea flour lightly). Mix, cover and cook for another 3 minutes.
10. Garnish with Lime/Lemon Juice and serve hot with chapati or rice and daal.

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0 thoughts on “Broccoli with Besan Subzi

  1. Dear Anuja and Hetal,
    Honest to God, this has got to be the BEST broccoli dish ever!!
    Turned out absolutely perfect!
    A great recipe, thanks!!

  2. Hi gals. I have never tried these broccolis since I had no clue as to what to prepare with these green flowers. I bumped into these recipes & found it very interesting since I love anything that has to do with besan. Good idea to make this veg appealing ! I’d certainly try this out. I appreciate your innovative minds. God bless you.

  3. Hi Hetal n Anuja ,
    Thanks for the recipe . It turned out really gud. I made a bit of variation . I used half the qty of besan n haif of rice flour ( as my hubby is not much for besan ) I also added a bit of olive oil where u added water . It turned out nice n crispy. Thanks again.




  5. Hi Anuja and Hetal,

    I read this recipe and have yet to try it out. However, I have a question. Shouldn’t besan flour be roasted first (with or without oil?) so that it kills any micro-organisms in it? 5 minutes on the stove after sprinkling besan, still keeps it raw, I think.

    Your input on this will be appreciated.

  6. Hi Anuja & Hetal,

    First I want to thank you so much for your effort in teaching us all these delicious indian recipes. My daughter and myself are trying to eat more vegetables and less meat and thanks to you we are suceeding.
    My daughter has a lot of food allergies ( chickpeas,lentils,peanuts among others) and I was wondering if I could substitue the chickpea flour in this dish with something else.
    Thank you again,

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