Zunka Bhakri

Zunka or Jhunka is a traditional Maharashtrian dish that is enjoyed all over the state. This spicy besan curry is a quick and easy affair, great for every day meals and something I really enjoyed making as a college student on a budget when I was craving some spicy sabzi.

This dish is made to be enjoyed with Jowar or Bajra Bhakri but can be enjoyed with hot chapatis as well. To enjoy your Zunka, make sure to serve fresh and hot and avoid storing it for later.

SERVES
2

INGREDIENTS

For the ghol:

1 glass of Water
1 cup Gram Flour (besan)
1/2 tsp Red Chilli Powder
1/2 tsp Turmeric
5 Curry Leaves
5 Coriander Leaves
1 Whole Onion (finely chopped)

For the sabzi:

4 tsp Ghee/ Oil
1 Whole Onion (finely chopped)
2 Whole Green Chillies (finely chopped)
4 Garlic Pods (finely chopped)
1 Red Chilli
1/4 tsp Mustard Seeds
1/2 tsp Cumin Seeds (Jeera)
1 tsp Garam Masala Powder
1/4 tsp Hing (Asafoetida Powder)

METHOD

Preparing the ghol:

Add water to the besan, red chilli powder, turmeric, curry leaves, coriander leaves and onion. Stir well until it forms a well mixed liquid.

Preparing the sabzi:

In a pan, heat the ghee or oil.

Once hot, add the mustard seeds, red chilli and cumin.

Once they begin to splutter, add the garlic, green chillies and stir for a minute or two.

Add the onion to the pan and stir until the onions begin to brown.

Add the prepared ghol to the pan, pouring slowly.

Keep stirring until most of the water has evaporated and the besan begins to form a dry mixture.

Enjoy your Zunka hot and fresh with Bhakris or rotis!

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