Zunka bhakri is a specialty among the Maharashtrians. For those who don’t know, the key ingredient for this delicacy is chick pea flour (Besan). I have eaten Zunka of capsicum but this one with spring onions is my favorite. This is my mom’s way of making it and I have no idea of when she has learnt this. This is very uncommon in Goa. Nevertheless, we all love it….You can also add green chilies to give it a spicy kick. I have omitted green chilies because my parents cannot handle pungent food. So off to the recipe…
1 bunch of spring onion (only the green stalk) finely chopped (approx 3 cups),
1 cup of onion bulbs of the spring onion chopped lengthwise,
2 tomatoes finely chopped,
1 cup of chick pea flour (besan) dry roasted for 5 to 6 minutes till the raw smell does off,
15 cloves of garlic,
1 “piece of ginger,
3 tsp oil,
1 tsp mustard seeds,
1 tsp cumin seeds,
½ tsp turmeric powder,
1 tsp chili powder,
1 tsp garam masala powder,
Salt to taste,
2 cups of hot water
Heat oil in a pan and splutter mustard seeds and cumin seeds. Add onions and fry for a minute.
Crush ginger to a fine paste and add it o the onions. Lightly crush garlic and mix it with the onions and continue frying till the onion turns golden brown.
Add turmeric powder and tomatoes and continue frying.
Mix in the red chili powder and the garam masala powder. Fry for a minute.
Add the spring onion leaves, season with salt, mix well and cover the pan and let it cook for 5 minutes.
Now add the besan, mix well and add the hot water. Mix all the contents well and cover the pan and let it cook. Keep stirring in between.. Serve hot with bhakris or chapattis and with some raw onion on the side.