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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