A conventional Maharashtrian dish, Zunka Bhakri has a chickpea flour base and a treating of seared onions, mustard seeds, ginger-garlic. This side dish is eaten with jowar or bajra chapatis.
Elements of Zunka BhakriFor the ghol:
1 glass water
1/2 tsp red stew powder
1/2 tsp turmeric
6-7 curry leaves
7-8 coriander leaves
1 cup besan or gram flourFor the sabzi:
4 tsp refined oil
1/2 tsp rai or mustard seeds
1/2 tsp zeera or cumin seeds
1/2 tsp garlic glue
1/2 tsp ginger glue
1 little onion,
1/2 tsp green chillies
1/2 tsp salt to taste
Instructions to Make Zunka Bhakri
1.First you want to set up the ghol.
2.Add water in bowl. Blend in the onions, red crisp powder, turmeric, curry leaves, coriander leaves, besan.
3.Stir all well. The consistency ought to be fluid like. Keep it aside.
4.In a kadahi heat some oil. Add mustard seeds and zeera.
5.Mix in the ginger and garlic paste
6.Add the onions and green chillies.
7.Saute till the onions become brown. (2-3 minutes)
8.Once done add the ghol arranged beforehand to the above masala.
9.Cook for around 5 minutes, till all the water dissipates and a thick yellow fairly glue like buildup is left.