BESAN CHA ZUNKA / बेसनचा झुणका

Zunka is typically Maharashtrian rustic food. It is served hot along with bhakari. The more you leave it to cool it will start getting dry so make it just before serving and serve immediately.

When there is not much raw materials at home to cook a meal, zunka comes handy as its made with all ingredients usually available at home.

Addition of roughly chopped spring onions along with the onions in step 3 renders it a different but delicious flavor.

 Zunka is also made in a little runny curry like form, then it is called Pithale ...

Below are links for the Pithale ....

http://paripoornapaksiddhi.blogspot.in/2015/10/daliche-pithle-besan-pithale-savory.html 

http://paripoornapaksiddhi.blogspot.in/2014/03/shevgyachya-shenganche-pithle.html 

http://paripoornapaksiddhi.blogspot.in/2014/03/kothimbir-pithle-type-1.html 

http://paripoornapaksiddhi.blogspot.in/2013/10/kulith-che-pithle-horse-bean-flour.html 

Below are links for the bhakari ....

http://paripoornapaksiddhi.blogspot.com/2015/12/tandulachi-bhakri-rice-flour-flat-bread.html 

http://paripoornapaksiddhi.blogspot.in/2015/01/bajri-chi-bhakari-bajra-bhakri-pearl.html 

http://paripoornapaksiddhi.blogspot.in/2016/02/jowari-chi-bhakari.html

BESAN ZUNKA / बेसनचा झुणका

INGREDIENTS

Besan / chickpea flour	1 – 1 ½ cup
Ginger garlic coarse paste	1 tbsp
Onions roughly chopped	2 nos
Red chilli pdr	1 tbsp
Haldi / turmeric pdr	¼ tsp
Salt	T.T.
Oil	3 – 4 tbsp
Coriander leaves chopped	2 – 3 sprigs
Mohri / rai / Mustard seeds	¼ tsp
Heeng / asafetida	¼ tsp

METHOD:

1.       Heat oil, add in the rai seeds and when they crackle add in, haldi and heeng.

2.       Tip in the ginger garlic paste and stir for a few seconds.

3.       Now add in the onions and stir fry them.

4.       When they get a little soft and lightly start to brown add in the chilli pdr, salt.

5.       Also add in little coriander leaves and mix it.

6.       Now sprinkle in the besan and stir it well in.

7.       Sprinkle a little water over the besan, mix it up in, cover and on a low flame give one steam.

8.       Again repeat the process of sprinkling a little water, mixing and giving steam atleast 2 to 3 times.

9.       Serve immediately along with bhakari or poli / chapatti. sprinkle more coriander leaves on top.

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KHASTA MATAR PURI OR KACHORI / GREEN PEAS KACHORI / / मटारची पुरी / मटारची कचोरी

KHASTA MATAR PURI / KHASTA MATAR KACHORI / मटारची पुरी / मटारची कचोरी  

INGREDIENTS

FILLING / STUFFING
Jeera / cumin seeds	1 tsp
Onions	3 nos
Ginger garlic green chilli crushed coarse	1 ½ tbsp
Green peas par boiled	2 cups
Haldi / turmeric pdr	½ tsp
Dhania pdr	1 tsp
Jeera pdr	½ tsp
Chaat masala pdr	1 tsp
Salt	T.T.
Sugar	½ tsp
Coriander leaves chopped	3 – 4 sprigs
Lime juice	½ tbsp.
Besan / chickpea flour dry roasted	1 – 2 tbsp
Oil	2 tbsp
OUTER COVERING
Gavhache peeth / Wheat flour	2 – 2 ½ cups
Besan / chickpea flour	2 tbsp
Rawa / semolina	2 tbsp
Salt	T.T.
Sugar	1 tsp
Oil	4 – 5 tbsp + for deep frying
Water for kneading	As req.

METHOD:

 FILLING / STUFFING

1.       Heat oil, add in the jeera.

2.       When it crackles add in the onions. Mix them a little till they soften.

3.       Then add in the ginger garlic green chilli paste and again mix a little.

4.       Drain out all the water from the boiled peas and lightly crush them coarse.

5.       Add these crushed peas to the pan.

6.       Mix and saute well till they start to dry up a little.

7.       Then add in the haldi, dhania jeera pdr, chaat masal pdr and salt. Mix.

8.       Now add in sugar, coriander leaves and lime juice.

9.       Switch off the flame and allow the mix to cool.

10.   Check the seasonings and consistency of the filling.

11.   The filling should be moist but there should not be any moisture oozing out. You should also be able to shape it into a ball.

12.   In case you feel that the filling is too wet, then add in a little dry roasted besan / chickpea flour.

DOUGH / OUTER COVERING

1.       Mix together in a bowl the wheat flour, besan, rawa, salt and sugar.

2.       Add in the oil and rub it in to form a coarse gravel or bread crumb like consistency.

3.       Add water little at a time and knead to a stiff dough.

4.       Cover and allow the dough to rest for 1 hour. 

ASSEMBLING

1.       Make lemon sized balls of the dough.

2.       Roll out the balls in a circle.

3.       Make sure you keep the centre a little thick and the outer edges thin.

4.       Keep 1 ½ - 2 tbsp of the filling in the centre.

5.       Bring all the edges together making sure there are no gaps and shape into a ball. Pinch out the excess dough on top.

6.       Gently roll out the ball back again in a palm sized circle. Leave it a little thick.

7.       Be careful as the filling may come out if it remains too moist.

8.       Deep fry the puri / kachori in hot oil on both sides till flaky and golden brown.

9.       Remove on to an absorbent paper to drain off the excess oil.

10.   I have not tried it but you may try baking it too.

11.   Serve hot along with green chutney, ketchup or sweet and sour mango chutney.

Thank you for visiting www.paripoornapaksiddhi.blogspot.in Your comments, suggestions and feedback are extremely valuable. Do leave a note on your queries, questions, suggestions and feedback, it will be highly valued and appreciated. Please visit again.

KULTHACHE KALAN OR KADHAN / FLAVOURED HORSEBEAN WATER / HORSEBEAN SOUP / कुळथाचे कळण / कुळथाचे कढण

Kulthache Kalan / Kadhan made from the water drained out of cooked sprouted horse beans is an extremely quick, tasty appetizing drink.

During those cold winters when you want some thing to warm you but still need something light, try having kulthache Kalan / Kadhan for a change.

The cooked horsebean is used to make Kulthachi Usal. 

http://paripoornapaksiddhi.blogspot.in/2013/07/modachi-kulith-usal-kulith-chi-amti.html 

KULTHACHE KALAN OR KADHAN / FLAVOURED HORSEBEAN WATER / HORSEBEAN SOUP / कुळथाचे कळण / कुळथाचे कढण 

INGREDIENTS

Kulith / horse bean sprouted	1 cup
Garlic sliced or minced	1 large flake
Green chilli     OR      Red chilli pdr	1 no  OR  ½ tsp
Sour Buttermilk + Coconut milk  (op)	¼ cup + ¼ cup
kokum	1 no
Salt	T.T.
Oil	1 tsp
Jeera / cumin seeds	¼ tsp
Heeng / asafoetida	¼ tsp

METHOD:

1.       Pressure cook the kulith with 4 cups of water for 4 – 5 whistles. These sprouts take a little longer to cook so give 2 - 3 whistles more than what you would regularly give while pressure cooking.

2.       Collect the juices / water in a separate bowl. The sprouts can be used to make usal.

3.       Add to the juices salt and bring it to a boil. If you do not like it spicy then add the green chillies now or use them in the tadka / tempering.

4.       Switch off the flame, allow it to stand for a few min.

5.       Separately heat oil, add the jeera and heeng.

6.       When it crackles add the garlic, kokum and allow the garlic to turn light brown.

7.       Pour this tadka over the horsebean flavoured water / juices.

8.       Pour into it the buttermilk and the coconut milk and again reheat till it is hot enough but does not boil.

9.       Serves well as a hot appetizing drink.

Thank you for visiting www.paripoornapaksiddhi.blogspot.in Your comments, suggestions and feedback are extremely valuable. Do leave a note on your queries, questions, suggestions and feedback, it will be highly valued and appreciated. Please visit again.