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.
Recipe Tags
Veg
Medium
Everyday
Maharashtra
Roasting
Steaming
Sauteeing
Main Dish
Gluten Free
Ingredients Serving: 4
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
Instructions
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.
Prefer fresh spring onions which have long, deep green slender tops and medium size bulb. Avoid the ones that are slimy or wilting.
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.
Bring it to smoking point and turn the flame low. It is important to smoke mustard oil.
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.
Add salt, red chili powder, turmeric powder and stir. put the lid and let it cook till the onions become soft.
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.
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.
Increase the flame to medium -high and cook it covered for 5 minutes then uncovered till the flour (besan) browns nicely.
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.
Again lower the heat and cook it covered for 5 minutes before turning off the heat.
Your fragrant zhunka is ready to be served with the bhakar.
To make Bhakar/Bhakri - Take out two cups of bajra flour in a parat or any other broad shallow utensil. Add salt to it.
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.
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.
Knead the dough with your fist and palm properly for 5-7 minutes till you get a soft dough.
Drizzle a little oil if you wish to avoid the skin to form on the dough. I keep it covered with a moist cloth.
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.
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.
You can do it on the rolling board or chakla too. I make it by patting in between my palms but that needs practice.
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.
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.
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.
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.
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.
Apply ghee / butter and eat it with the delicious Zhunka
Reviews (1)  
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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.
Prefer fresh spring onions which have long, deep green slender tops and medium size bulb. Avoid the ones that are slimy or wilting.
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.
Bring it to smoking point and turn the flame low. It is important to smoke mustard oil.
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.
Add salt, red chili powder, turmeric powder and stir. put the lid and let it cook till the onions become soft.
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.
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.
Increase the flame to medium -high and cook it covered for 5 minutes then uncovered till the flour (besan) browns nicely.
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.
Again lower the heat and cook it covered for 5 minutes before turning off the heat.
Your fragrant zhunka is ready to be served with the bhakar.
To make Bhakar/Bhakri - Take out two cups of bajra flour in a parat or any other broad shallow utensil. Add salt to it.
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.
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.
Knead the dough with your fist and palm properly for 5-7 minutes till you get a soft dough.
Drizzle a little oil if you wish to avoid the skin to form on the dough. I keep it covered with a moist cloth.
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.
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.
You can do it on the rolling board or chakla too. I make it by patting in between my palms but that needs practice.
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.
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.
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.
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.
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.
Apply ghee / butter and eat it with the delicious Zhunka
INGREDIENTS
SERVING: 4
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
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