Zunka Bhakar
Chickpea flour stir-fry with jowar flatbread — the most iconic Vidarbha meal: zunka is made by frying dried red chilli, mustard seeds, cumin, asafoetida, garlic, and onion in oil, then dry-roasting chickpea flour (besan) in the same pan until it turns golden and nutty, adding water in a measured stream and stirring continuously until the besan absorbs all the liquid and sets into a soft, crumbly, fragrant mass. Seasoned with salt, turmeric, and fresh coriander. The zunka is the protein preparation eaten alongside jowar bhakri in the traditional Maharashtrian farmer's meal — together they form zunka-bhakar, the agricultural worker's complete meal that provides sustained energy for physical labour. The combination is considered the true food of Maharashtra's rural soul; associated with the region's farming identity in the same way dal-bati is associated with Rajasthan.
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Recipe
Ingredients
| 1 cup | besan (gram flour) |
| 2 tablespoons | oil |
| 1 teaspoon | mustard seeds |
| 1 teaspoon | cumin seeds |
| 1 pinch | asafoetida (hing) |
| 1 cup | finely chopped onions |
| 1 teaspoon | turmeric powder |
| 1 teaspoon | red chili powder |
| 2 cups | water |
| — | salt to taste |
| 2 tablespoons | chopped coriander leaves |
| 1 | green chili, finely chopped |
| 2 | bhakri (jowar or bajra flatbread) |
Instructions
- 1 Heat oil in a pan over medium heat.
- 2 Add mustard seeds and let them splutter.
- 3 Add cumin seeds and asafoetida, sauté for a few seconds.
- 4 Add chopped onions and green chili, sauté until onions turn translucent.
- 5 Add turmeric powder and red chili powder, mix well.
- 6 Add water and salt, bring it to a boil.
- 7 Slowly add besan while continuously stirring to avoid lumps.
- 8 Cook on low heat until the mixture thickens and leaves the sides of the pan.
- 9 Garnish with chopped coriander leaves.
- 10 Serve hot with bhakri.
Tips
Ensure to stir continuously when adding besan to prevent lumps. Serve with a side of pickle for added flavor.