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Zunka Bhakri: A Taste of Home, Made with Love!

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Chef Curry Do’pyaza

Zunka Bhakri: A Taste of Home, Made with Love!

Namaste Dosto! Kem cho? Kai Zhala? (Greetings friends! How are you? What’s up?)

Chef Curry Do’pyaza here, ready to share another delicious and comforting recipe straight from the heart of Maharashtra – Zunka Bhakri! This humble dish is more than just food; it’s a warm hug on a plate, a taste of simpler times, and a celebration of rustic flavors.

Zunka Bhakri is especially popular during the cooler months, like right after Diwali when the air turns crisp and the desire for something warm and satisfying grows stronger. You’ll often find it being made in villages after a long day of working in the fields, a hearty meal to replenish energy. It’s also a staple during festivals like Makar Sankranti, a time for celebrating the harvest and enjoying the bounty of the land. It is also a common dish to prepare during Gauri Ganpati festival.

A Little History Lesson

Zunka Bhakri is a traditional Maharashtrian dish with roots in the farming communities. It was born out of necessity, using readily available ingredients like besan (gram flour), onions, and spices. Bhakri, a flatbread made from jowar (sorghum) or bajra (pearl millet) flour, perfectly complements the savory Zunka. Over time, this simple meal has become a beloved classic, enjoyed by people from all walks of life.

Let’s Get Cooking!

Preparation Time: 15 minutes
Cooking Time: 20 minutes

Ingredients:

  • 1 cup Besan (Gram Flour)
  • 2 medium sized Kanda (Onions), finely chopped
  • 2-3 green Chili (Mirchi), finely chopped (adjust to your spice level)
  • 1 inch piece of Adrak (Ginger), grated
  • 6-8 cloves of Lahsun (Garlic), minced
  • 1/2 teaspoon Rai (Mustard Seeds)
  • 1/2 teaspoon Jeera (Cumin Seeds)
  • 1/4 teaspoon Hing (Asafoetida)
  • 1/2 teaspoon Haldi (Turmeric Powder)
  • 1/2 teaspoon Lal Mirch Powder (Red Chili Powder)
  • 1 tablespoon Oil (Vegetable Oil or any cooking oil)
  • Salt to taste
  • Fresh Hara Dhaniya (Coriander Leaves), chopped for garnish
  • Jowar or Bajra Atta (Sorghum or Pearl Millet Flour) for Bhakri

Instructions:

  1. Get Started with the Tadka: Heat oil in a kadhai (wok) or a deep pan over medium heat. Add rai (mustard seeds) and let them splutter. Then add jeera (cumin seeds) and hing (asafoetida). The fragrant aroma will fill your kitchen!
  2. Sauté the Aromatics: Add chopped kanda (onions) and sauté until they turn a beautiful golden brown. This is key to a flavorful Zunka! Now, add grated adrak (ginger), minced lahsun (garlic), and chopped green mirchi (green chilies). Sauté for another minute until the raw smell disappears.
  3. Spice it Up: Add haldi (turmeric powder) and lal mirch powder (red chili powder). Mix well and sauté for a few seconds. Be careful not to burn the spices!
  4. Add the Besan: Lower the heat and add besan (gram flour) to the pan. Roast the besan on low heat for about 5-7 minutes, stirring continuously. This step is crucial to remove the raw taste of the besan and give it a nutty aroma. The besan should turn slightly darker in color.
  5. Add Water and Cook: Slowly add about 1 cup of water, mixing continuously to avoid any lumps. The mixture should be thick but flowy. Add salt to taste.
  6. Simmer and Cook: Cover the pan and let the Zunka simmer on low heat for about 5-7 minutes, stirring occasionally. The Zunka will thicken as it cooks.
  7. Garnish and Serve: Garnish with fresh hara dhaniya (coriander leaves). Your delicious Zunka is ready!
  8. Make the Bhakri: While the Zunka is simmering, prepare your Bhakri. Mix jowar or bajra atta with warm water and knead into a firm dough. Flatten the dough into a thin circle using your hands or a rolling pin. Cook on a hot tawa (griddle) until golden brown spots appear on both sides.

Tips for Best Results:

  • Roasting the besan properly is essential for a good Zunka. Don’t rush this step!
  • Adjust the amount of green chilies according to your spice preference.
  • If the Zunka becomes too dry, add a little more water while cooking.
  • Serve the Zunka hot with freshly made Bhakri for the best experience.

Different Cooking Methods:

  • Gas Stove: The traditional method, as described above.
  • Induction Stove: Follow the same steps as the gas stove method.
  • Pressure Cooker: Not recommended for Zunka as it can become mushy.
  • Oven: Not suitable for this recipe.
  • Microwave: Not recommended for Zunka as it can dry out.
  • Air Fryer: Not suitable for this recipe.
  • Slow Cooker/Crockpot: Not recommended as the cooking time is too long and the texture might not be ideal.

Nutritional Information (Approximate, per serving):

  • Calories: 250-300
  • Protein: 10-12g
  • Carbohydrates: 30-35g
  • Fat: 10-15g

Serving Suggestions:

  • Serve hot with freshly made Bhakri.
  • Accompany with a dollop of fresh white butter (makhan) or curd (dahi).
  • A side of sliced onion and lemon wedges adds a refreshing touch.
  • You can also enjoy Zunka with roti (Indian flatbread) or rice.

So there you have it, folks! A simple yet satisfying recipe for Zunka Bhakri. It’s a dish that brings back memories of home and fills your belly with warmth and happiness.

Now it’s your turn! Try this recipe at home and share the joy of Zunka Bhakri with your friends and family. Let me know how it turns out in the comments below!

Until next time, happy cooking!

Your friend,
Chef Curry Do’pyaza.