In a pan, dry roast chickpea flour till it becomes golden brown and fragrant. It will take around 5 minutes.
Add the coriander powder, cumin powder, red chili powder, and turmeric powder to the roasted chickpea flour. Stir it for about 1-2 minutes or till the spices also become fragrant and switch off the gas. Make sure not to burn the spices or chickpea flour. Take it out in a bowl and keep aside.
In a pan, heat oil and add grated ginger and garlic. Sauté for 1-2 minutes or till the raw smell of garlic goes away.
Now add in the potatoes, salt, and water. Mix well, cover and cook the potatoes till they are 90 percent cooked.
Next add the broccoli, mix, cover and allow to cook for around 7-8 minutes, The broccoli should be crunchy but cooked.
When the broccoli is done, add the roasted chickpea flour and spices mixture. Mix well, add around 1-2 tablespoon of water if the mixture if the dry mixture is not getting properly coated on the vegetables. Cover and cook for 1-2 minutes and then switch off the gas.
Finally, add some fresh lime juice, mix and garnish with finely chopped coriander leaves. Serve with roti or any bread of your choice or with some rice & lentil, as a side dish.