Popular Maharashtrian Zunka Bhakar Recipe |

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quick recipe of popular marathi dish zunka.

Zukka or Jhunka is a delicious vegetarian dish made with besan (chickpea flour) and spices. It is a specialty of Maharashtra, Goa and northern Karnataka, where it is also known as pithala or pithale. Zunka can be made as a wet curry or a dry paste, depending on the amount of water added. It is flavored with ginger, green chillies, garlic, onions, and coriander and tempered with mustard seeds and curry leaves. Zunka is best served hot with bhakri (flatbread made from millet or sorghum), chapati, paratha or roti. It is a simple and quick recipe that can be whipped up in minutes for a satisfying meal. This is a quick and easy recipe suitable for sudden guest visitors, and school-going children.
Note: Zunka tends to harden as it cools down, so enjoy it while it is fresh and hot.

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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.