Zunka Bhakar Recipes
12-01-2024
www.kitchenfoodrecipes.com
Ingredients:
For Zunka:
1 cup gram flour (besan)
2 tablespoons oil
1 teaspoon mustard seeds
1/2 teaspoon cumin seeds
A pinch of asafoetida (hing)
2-3 green chilies, chopped
1 onion, finely chopped
1/2 teaspoon turmeric powder
1 teaspoon (adjust to taste) red chili powder
Salt to taste
2 cups water
Fresh coriander leaves, chopped for garnish
For Bhakar (Bhakri):
2 cups jowar flour (sorghum) or bajra flour (pearl millet)
Water, as required for kneading
Salt to taste
Instructions:
Making Zunka:
In a pan, heat oil and add mustard seeds. When they splutter, add cumin seeds and asafoetida.
Add chopped green chilies and onions. Sauté until onions are translucent and soft.
Add turmeric powder, red chili powder, and salt. Stir well.
Slowly add gram flour while continuously stirring to avoid lumps.
Gradually add water, stirring constantly to get a thick but moist consistency.
Cover and cook on low heat for about 5-7 minutes, stirring occasionally.
Garnish with chopped coriander leaves.
Making Bhakar (Bhakri):
In a mixing bowl, add the jowar (or bajra) flour and salt. Mix well.
Gradually add water and knead to form a stiff dough.
Divide the dough into small balls. Roll each ball into a flat, round shape, like a roti but thicker.
Heat a tawa (griddle) and cook each bhakri on medium heat until brown spots appear on both sides.
Serving:
Serve the hot Zunka with freshly made Bhakar (Bhakri).
Optionally, Zunka can be served with a slice of onion and a lemon wedge.
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