🌾 Zunka Bhakri Recipe

A fiery, flavorful gram flour stir-fry (zunka) served with hearty jowar or bajra flatbreads (bhakri) — a true taste of rural Maharashtra.

🍲 Part 1: Zunka (Spiced Besan Stir-Fry)
🧂 Ingredients:
¾ cup besan (gram flour)

2 tbsp oil

1 tsp mustard seeds

½ tsp cumin seeds

1 sprig curry leaves

2–3 green chilies (finely chopped)

1 tbsp ginger-garlic paste

1 medium onion (finely chopped)

¼ tsp turmeric powder

½ tsp red chili powder

½ tsp coriander powder

Salt to taste

Water (approx. ½ cup)

Fresh coriander leaves (for garnish)

A dash of lemon juice (optional)

👩🍳 Instructions:
Dry roast besan in a pan over low heat for 3–4 minutes until aromatic. Set aside.

Heat oil in a kadhai or pan. Add mustard seeds and let them crackle. Add cumin seeds, curry leaves, and green chilies.

Add onions and sauté until soft and slightly golden.

Add ginger-garlic paste and sauté till raw smell disappears.

Add turmeric, chili powder, coriander powder, and salt. Mix well.

Pour in ½ cup water, bring to a boil.

Gradually add roasted besan, stirring constantly to avoid lumps.

Cook on low flame, stirring regularly, until the mixture thickens and becomes crumbly and dry (like a dry sabzi). Adjust texture with a sprinkle of water if needed.

Finish with fresh coriander and a squeeze of lemon juice if desired.

🍞 Part 2: Bhakri (Jowar or Bajra Flatbread)
🧂 Ingredients:
1 cup jowar flour or bajra flour

Hot water (as needed)

Pinch of salt (optional)

👩🍳 Instructions:
Take flour in a bowl. Add salt if using.

Gradually add hot water and knead into a soft, pliable dough.

Divide into small balls. Flatten each using palms or a rolling pin on a clean surface (use dry flour to prevent sticking).

Heat a tawa (griddle). Cook bhakri on medium-high heat, flipping until both sides have brown spots.

Optionally, roast directly on the flame for puffing.

Apply ghee on top if desired and serve hot.

🍽️ Serving Suggestions:
Serve Zunka hot with bhakri, raw onions, green chilies, and a wedge of lemon.

Add a side of thecha (spicy chili-garlic chutney) for a rustic touch.

💡 Tips:
Zunka should be dry but not hard — stir continuously and add water gradually.

Bhakri dough must be soft but not sticky. Kneading with hot water is key.

For variety, add chopped methi or spinach to the zunka.

🌾 Simple. Spicy. Soulful.
Welza Tip: Add a pinch of asafoetida and use cold-pressed oil for an extra depth of traditional flavor.