Zhunka Bhakar - The Rustic Meal | How to make Zhunka Bhakar - The Rustic Meal

By Tikuli Dogra  |  6th Jul 2016  |  
4.0 from 1 review Rate It!
  • Zhunka Bhakar - The Rustic Meal, How to make Zhunka Bhakar - The Rustic Meal
Zhunka Bhakar - The Rustic Mealby Tikuli Dogra
  • Prep Time

    10

    mins
  • Cook Time

    20

    mins
  • Serves

    4

    People

41

1





About Zhunka Bhakar - The Rustic Meal Recipe

Paired with fresh leafy greens, millet have always been an essential part of our kitchens since many generations. This simple hearty meal of Zhunka Bhakar is a slice of my childhood. Earthy, delicious and full of nutrition.

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 10 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.

Zhunka Bhakar - The Rustic Meal

Ingredients to make Zhunka Bhakar - The Rustic Meal

  • To make Zunka : Spring Onions (scallions) – 1/2 kg
  • Cumin seeds – 1/2 teaspoon
  • Whole red chili – 1 big or 2 small
  • Chickpea flour (besan) – 1/2 cup
  • Red chili powder – 1/2 teaspoon ( as per your heat threshold)
  • Salt – to taste
  • Asafoetida - a pinch or two
  • Turmeric Powder – 1 teaspoon
  • Mustard oil – 3 -4 tablespoons
  • To make the Bhakar or bhakri - Bajra (Pearl Millet) flour – 2 cup
  • Hot water - for kneading the dough
  • Salt – 1/2 teaspoon

How to make Zhunka Bhakar - The Rustic Meal

  1. For Zhunka - Clean /wash the spring onions and separate the bulb from the green tops. It is easier to cut this way. Now chop them fine and keep aside.
  2. Prefer fresh spring onions which have long, deep green slender tops and medium size bulb. Avoid the ones that are slimy or wilting.
  3. Put a skillet pan or wok on high flame. I use iron kadhai for making this. Once the kadhai is hot turn the flame to medium and add mustard oil.
  4. Bring it to smoking point and turn the flame low. It is important to smoke mustard oil.
  5. Add asafoetida, cumin seeds and whole red chili (some people add garlic too. I don’t). Once the seeds start to crackle add the chopped spring onions and give it a stir.
  6. Add salt, red chili powder, turmeric powder and stir. put the lid and let it cook till the onions become soft.
  7. Open the lid and sprinkle chickpea flour or besan over the spring onions. Don’t dry the liquid from the vegetable. It will keep the zhunka soft yet crisp. Keep mixing the flour to avoid lumps.
  8. The proportion is different from person to person. I add enough to coat the spring onions in a thick coat. The traditional recipe calls for the chickpea flour to be mixed in water and then added. I prefer the taste of this one.
  9. Increase the flame to medium -high and cook it covered for 5 minutes then uncovered till the flour (besan) browns nicely.
  10. Stir the vegetable so that it browns properly as in the picture. Some people like it dry but I love the softness and add besan accordingly.
  11. Again lower the heat and cook it covered for 5 minutes before turning off the heat.
  12. Your fragrant zhunka is ready to be served with the bhakar.
  13. To make Bhakar/Bhakri - Take out two cups of bajra flour in a parat or any other broad shallow utensil. Add salt to it.
  14. Heat some water beforehand. Make a well in the middle of the bajra flour and slowly add water to it. Knead it as you gather the flour with your fingers.
  15. First it will be crumbly but slowly it will begin to bind. Go easy on water or you will have a mess in your hands. The dough needs little water.
  16. Knead the dough with your fist and palm properly for 5-7 minutes till you get a soft dough.
  17. Drizzle a little oil if you wish to avoid the skin to form on the dough. I keep it covered with a moist cloth.
  18. Heat the tawa/griddle on medium flame while you divide the dough in equal size balls. The size depends on how big you want your bhakri to be.
  19. Now, sprinkle some dry flour in the parat and flatten the ball with your palm. Keep flattening till it is round in shape. Wet your hands or sprinkle some dry flour if it sticks.
  20. You can do it on the rolling board or chakla too. I make it by patting in between my palms but that needs practice.
  21. Another easier way is to put the ball in a zip-lock bag and use the rolling pin to make a round bhakri. It always works well. You can apply a bit of oil before starting the process.
  22. Once the bhakri is made, gently transfer it to the tawa/ griddle. When the upper surface become dry and puffs up in places, apply a little water to the surface and flip.
  23. Your bhakri will have brown spots on the other side. Let it cook and flip again. Cook again for a few seconds. Keep the heat low-medium.
  24. Once the bhakri is browned from both sides, take it off the tawa and cook on direct flame for a few seconds with the help of tongs/chimta.
  25. If you are cooking the bhakri on hot plate or cant use tongs then press the bhakri with a cloth or flat wooden spoon on both sides alternately to puff it.
  26. Apply ghee / butter and eat it with the delicious Zhunka

My Tip:

Rustic meals are unrefined, simple, healthy, warm and inviting. Include millet in your daily meals and stay healthy. You should include a little jaggery with warm ghee, buttermilk, sliced raw onions and lasun chutney in this meal. Bhakri can be made with any millet. The process is the same. Zhunka too can be made with any leafy green, red onions, cabbage etc.

Reviews for Zhunka Bhakar - The Rustic Meal (1)

Jignesh Bhatiaa year ago

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