Zunka Bhakri
Dry, crumbly spiced besan cooked with onions and green chillies, eaten with hand-patted jowar bhakri — the quintessential farmer's meal of rural Maharashtra.
- Prep
- 10 min
- Cook
- 20 min
- Total
- 30 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 280 kcal
Equipment
- •Tawa
- •Kadai
Nutrition
Per serving, approximate
- Calories
- 280 kcal
- fat
- 9 g
- carbs
- 40 g
- fibre
- 8 g
- protein
- 10 g
- calories
- 280 kcal
Instructions
- 1
Heat oil in a kadai (deep pan). Let mustard and cumin seeds crackle, then add asafoetida and crushed garlic.
- 2
Add sliced onions and green chillies. Cook until soft and lightly golden.
- 3
Sprinkle turmeric and besan directly over the onions. Stir constantly to avoid lumps.
- 4
Add hot water gradually while stirring to keep it crumbly. Season with salt.
- 5
Cover and cook on low heat for 8-10 minutes, stirring occasionally. Cook until the besan is dry and done.
- 6
Meanwhile, knead jowar flour with warm water and a little salt into a soft dough.
- 7
Pat dough portions into thin rounds by hand. Cook on a hot tawa (flat griddle) until browned on both sides.
- 8
Serve the hot zunka with jowar bhakri, raw onion and a dab of ghee (clarified butter).
Chef's tips
Add water gradually and keep stirring so the besan stays crumbly rather than turning into a paste. Jowar dough is best patted by hand while still warm, as it hardens quickly.
Ingredient substitutions
- jowar flour → bajra flour
Storage
Zunka keeps refrigerated for 2 days; bhakri is best eaten fresh the same day.
Reheating
Reheat zunka in a pan; warm bhakri briefly on a tawa.
Common mistakes to avoid
- •Adding too much water at once, turning the zunka into a wet paste instead of crumbly.
Serving suggestions
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