Popular Maharashtrian Zunka Bhakar Recipe||

    

quick recipe of popular marathi dish zunka.

Jhunka or Zunka is the popular vegetarian dish of Maharashtra, Goa, and North Karnataka. The main ingrediant of zunka is chickpea flour aka besan. Zunka is also known as pithla, or pithle. It's dry version known as pitla or pitta. 

    It is a type of curry with the ingredients of ginger, green chilies, garlic, onions, and coriander boiled and tempered. It can be prepared as a dry paste too like a #SURATILOCHO. Serve hot with bhakari or chapati or paratha or even with bread. Note: when the dish cools becomes a solid substance. So it's better to eat zunka soon when hot. 

    This is a quick and easy recipe suitable for sudden guest visitors, and school-going children.

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Ingredients for Zunka Bhakar:

• 1 cup gram flour.
• 2 tbsp oil.
• ½ tsp mustard seeds.
• ½ tsp cumin seeds.
• ¼ tsp asafoetida.
• 1 tsp chopped ginger.
• 2 tbsp chopped green chilies.
• 2 tbsp chopped garlic.
• 1 cup chopped onions.
• ¼ tsp turmeric powder.
• Salt to taste.
• ½ cup chopped coriander.

For the tempering.

• 1 tbsp oil.
• ½ tsp mustard seeds.
• ¼ tsp asafoetida.
• 8 to 10 curry leaves.
• 2 tsp chopped garlic.
• 2 dry red chilies.

Method for Zunka Bhakar:

1. Heat the oil in a wok. Add the mustard seeds. When seeds crackle, add cumin seeds, asafoetida, and sauté on a medium flame for a few seconds.
2. Then add ginger, green chilies, garlic. and onions, sauté more on a medium flame for 5 minutes.
3. Add the turmeric powder, gram flour, and salt, mix well and cook on a slow flame for 1 to 2 minutes while stirring occasionally.
4. Add 1½ cups of hot water and mix well. Cover with lid and cook on a slow flame for 3 to 4 minutes, while stirring occasionally.
5. Add coriander, mix well and keep aside.
6. For the tempering,
7. Heat the oil in a small non-stick pan, add the mustard seeds, asafoetida and garlic and sauté on a medium flame for 1 minute.
8. Add the curry leaves and red chilies and sauté on a medium flame for a few seconds.
9. Add the tempering to the zunka and mix well.

Serve immediately when hot with bhakari or chapati, puri, bread, etc.

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MG