Broccoli and Cauliflower Coated with Spiced Chickpea Flour
Get ready to elevate your snack game with this irresistibly crispy and golden "Broccoli and Cauliflower Coated with Spiced Chickpea Flour." Perfectly crunchy on the outside yet tender on the inside, this gluten-free recipe combines wholesome broccoli and cauliflower florets with a vibrant batter made from chickpea flour and aromatic spices like cumin, coriander, turmeric, and chili powder. Each bite bursts with layers of earthy warmth and a hint of heat, making it the ultimate plant-based appetizer or side dish. Deep-fried to perfection, these veggie bites are incredibly versatile and pair beautifully with your favorite dipping sauces. With just 15 minutes of prep and a quick fry, this recipe is an ideal choice for weeknight indulgence or entertaining guests. Try garnishing with fresh cilantro for an extra pop of flavor and visual appeal!
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Recipe Information
Ingredients
- 200 grams Broccoli florets
- 200 grams Cauliflower florets
- 150 grams Chickpea flour (besan)
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Chili powder
- 1 teaspoon Salt
- 120 milliliters Water
- 500 milliliters Vegetable oil (for frying)
- 2 tablespoons Fresh cilantro (optional, for garnish)
Instructions
Wash the broccoli and cauliflower florets thoroughly and pat them dry using a kitchen towel. Cut them into bite-sized pieces if necessary.
In a large mixing bowl, combine chickpea flour, ground cumin, ground coriander, turmeric powder, chili powder, and salt. Mix well to distribute the spices evenly.
Gradually add water to the dry ingredients while whisking to form a smooth batter. The consistency should be thick enough to coat the vegetables but not too runny.
Heat vegetable oil in a deep frying pan or wok over medium heat. Ensure the oil is hot enough for frying (approximately 180°C or 350°F).
Dip each broccoli and cauliflower floret into the batter, coating them evenly. Allow any excess batter to drip off.
Carefully place the coated florets into the hot oil in small batches. Fry for 3–4 minutes, turning occasionally, until they are golden brown and crispy.
Use a slotted spoon to remove the fried florets from the oil and place them on a plate lined with paper towels to drain any excess oil.
Repeat the frying process with the remaining florets.
Transfer the fried broccoli and cauliflower to a serving plate and garnish with fresh cilantro if desired. Serve hot with your favorite dipping sauce.
Nutrition Facts
Calories |
4987 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 511.0 g | 655% | |
| Saturated Fat | 72.6 g | 363% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2605 mg | 113% | |
| Total Carbohydrate | 112.0 g | 41% | |
| Dietary Fiber | 27.0 g | 96% | |
| Total Sugars | 22.5 g | ||
| Protein | 45.3 g | 91% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 252 mg | 19% | |
| Iron | 12.8 mg | 71% | |
| Potassium | 1978 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
