Zunka Bhaakar

Name: Zunka Bhaakar
Total time: 1500 s
Yield: 2-3 servings
Cuisine: Indian
Ingredients: 1/4 cup Besan (Chickpea flour / Gram flour); 3/4 cup water (thrice the quantity of besan); 2 tbs Fresh Grated Coconut; 1 Large Onion; 1/4 tsp Turmeric powder; 1/2 tsp Spicy Red chilli powder; 1/2 tsp Kashmiri chilli powder; 1/4 tsp Coriander powder; 1/4 tsp Garam Masala; 2 Garlic cloves; 1/4 inch Ginger; 2 tbs Fresh Coriander leaves; To Taste Salt; 2 tbs Oil; 1/2 tsp Mustard seeds; 1/4 tsp Asafoetida; 1 sprig Curry Leaves

Pooja M. Pandit @pan_poo_

#indiankitchen
Zunka as called in Marathi language, is basically a thick chickpea or gramflour (besan) preparation from the Maharashtrian cuisine of India. It is a thicker version of the Pithla. Well, but this delicious zunka is incomplete if not teamed with some bhaakari which is a type of flatbread, generally made from rice flour or any other millet flours!
Ingredients for making the zunka might vary a bit from region to region, but the basic method and ingredients are the same. Some use red chilli powder, while some use just green chillies. Sometimes even a little jaggery is added to the same in some regions, but this depends on personal choice!

Pooja M. Pandit @pan_poo_

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Ingredients

25 min

2-3 servings

1/4 cupBesan (Chickpea flour / Gram flour)
3/4 cupwater (thrice the quantity of besan)
2 tbsFresh Grated Coconut
1Large Onion
1/4 tspTurmeric powder
1/2 tspSpicy Red chilli powder
1/2 tspKashmiri chilli powder
1/4 tspCoriander powder
1/4 tspGaram Masala
2Garlic cloves
1/4 inchGinger
2 tbsFresh Coriander leaves
To TasteSalt
For The Tempering :
2 tbsOil
1/2 tspMustard seeds
1/4 tspAsafoetida
1 sprigCurry Leaves

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Steps

25 min

1

To make Zunka, first mix together the besan and water and beat well to remove lumps if any.
2

Chop the onions finely and break the green chillies roughly into medium sized pieces. Chop the ginger and garlic finely. Wash and chop the coriander leaves.
3

Heat a kadhai and add oil to it. When it heats up, add the mustard seeds. As soon as they splutter add the asafoetida and the curry leaves.
4

Add the chopped garlic and ginger add saute. Now add the chopped onions and saute adding a pinch of salt.
5

Cover and cook on low flame till the onions are translucent giving it an occasional stir.
6

Add all the spice powders and cook again for a minute or two.
7

When the onions are completely cooked, add the besan mixture, fresh grated coconut and salt to taste and bring to a boil stirring constantly.
8

Lower the flame and cook covered till the mixture thickens stirring occasionally.
9

When the besan is cooked and the zunka is thick enough, add the chopped coriander leaves and mix well and switch off the heat.
10

Serve this delicious Maharashtrian Zunka with some soft bhaakari and some onions by the side!

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Pooja M. Pandit @pan_poo_

on May 06, 2019 18:16

I am a home cook, and I like to cook traditional as well as fusion food. Learnt to cook by trial and error and lots of experiments, reading cook books and watching cooking shows whether Indian or from abroad! I like to be perfect in my work, and the same applies to cooking as well! I have a blog on WordPress.com https://tastyrecipesfrompooja.wordpress.com/ where I share the recipes of my home cooked food!