Zunka | Jhunka

Prep Time: 5 mins

Cook Time: 20 mins

Total Time: 25 mins

Course: Side Dish

Cuisine: Maharashtrian

Servings:  3 Servings

INGREDIENTS:

• 2 tbsp oil 

• 1 tsp mustard

• 1 tsp cumin / jeera

• pinch hing / asafoetida

• 4 clove garlic (finely chopped)

• 1 chilli (finely chopped)

• 1 onion (finely chopped)

• ¼ tsp turmeric

• 1 tsp  kashmiri red chilli powder

• 1 tsp salt

• 1 cup besan / gram flour

• water as required

• 2 tbsp coriander (finely chopped)

INSTRUCTIONS:

1. Firstly, in a large kadai, heat 2 tbsp oil and splutter 1 tsp mustard, 1 tsp cumin and pinch hing.

2. also add 4 clove garlic, 1 chilli and saute well.

3. Now add 1 onion and saute until the colour slightly.

4. further add ¼ tsp turmeric, 1 tsp chilli powder and 1 tsp salt.

5. saute slightly, without burning the spices.

6. Now add 1 cup besan and saute on low flame.

7. saute for 5 minutes, or until the besan turns golden and aromatic.

8. further, sprinkle ¼ cup water and mix well.

9. keep sprinkling water in batches until the mixture turns moist.

10. I have sprinkled almost 1 cup of water in batches.

11. cover and simmer for 10 minutes, or until the besan is cooked completely.

12. give a good mix making sure there are no lumps.

13. Finally, add in coriander leaves and enjoy zunka with bhakri.