Zhunka Bhakar - The Rustic Meal | How to make Zhunka Bhakar - The Rustic Meal
- Prep Time
- Cook Time
About Zhunka Bhakar - The Rustic Meal Recipe
This rustic meal consists of zhunka, which is a vegetable made with onions and chickpea flour and bhakar / bhakri , an unleavened flat bread made with jowar (sorghum) / bajra (pearl millet) or rice flour. The basic farmer’s meal used jowar for bhakar. The meal is best served with lasun shengdana chutney ( garlic/peanut chutney) / tak (buttermilk) / Pithala (a guey version of zhunka) or simple yogurt. I love it with jaggery, ghee (clarified butter ) or white butter too.Include millet in your daily meals and stay healthy.
Zhunka Bhakar - The Rustic Meal is a delicious dish which is liked by people of all age groups. Zhunka Bhakar - The Rustic Meal by Tikuli Dogra has a step by step process of how to make the dish. This makes it very easy to understand for even beginners. This recipe can serve 4 people. You can find Zhunka Bhakar - The Rustic Meal at many restaurants and you can also prepare this at home. This authentic and mouthwatering Zhunka Bhakar - The Rustic Meal takes 20 minutes for the preparation and 20 minutes for cooking. When you want to prepare something delicious for a party or special occasion then Zhunka Bhakar - The Rustic Meal is a good option for you. The flavour of Zhunka Bhakar - The Rustic Meal is tempting and you will enjoy each bite of this. Try this Zhunka Bhakar - The Rustic Meal on weekends and impress your family and friends. You can comment and rate the Zhunka Bhakar - The Rustic Meal recipe on the page below.
Ingredients to make Zhunka Bhakar - The Rustic Meal
- For Zhunka - (scallions) – 1/2 kg
- seeds – 1/2 teaspoon
- Whole red chili – 1 big or 2 small
- flour (besan) – 1/2 cup
- Red chili Powder – 1/2 Teaspoon
- Powder – 1 teaspoon
- Asafoitida - 1-2 Pinches
- - to taste
- oil – 4 - 5 tablespoons
- For Bhakri - Bajra – 2 cup
- Hot – For making the dough
- – 1/2 teaspoon
How to make Zhunka Bhakar - The Rustic Meal
My Tip:Prefer fresh spring onions which have long, deep green slender tops and medium size bulb. Avoid the ones that are slimy or wilting. You can eat the Bhakri with Jaggery and hot toop/ghee also.