Zunka Bhakri

In a wok, heat up the oil on medium heat. Add the mustard seeds, once they splutter add the cumin seeds. Let the cumin seeds crackle, now add the green chillies and red chillies followed by the chopped garlic.

Saute for a while and add the hing and turmeric powder. Now add the chopped onions and half of the coriander leaves. Saute until the onions turn translucent.

In a mixing bowl, mix the gram flour, red chilli powder. Add about 2 cups of water little at a time as you whisk the flour . There should be no lumps in the batter. The batter should be like the one we use for making fritters ( pakodas).

Add this batter over the onions in the wok. Add in salt and mix the mixture very well. Lower the flame and keep stirring. Stir until the mixture thickens and starts leaving the pan.

At this stage cover the pan and cook for another 2-3 minutes on a low flame. Put off the flame and garnish it with chopped coriander leaves. The zunka is ready!

To prepare the bhakri, in a mixing bowl take the finger millet flour, add the sesame seeds and salt and mix it well. Now using warm water, knead into a soft dough.

Divide the dough into two parts. You may add some more sesame seeds if you wish. Now dust the working surface with some bajra flour, take one portion of the dough ball and flatten it using your palms. Now pat it using your palms to flatten it.

This is the traditional way. Now pick up the bhakri delicately and place it over the heated tava or pan. Apply a little water all over the upper side of the bhakri with hand. Now cook the bhakri on a medium heat from both the sides.

Roast until light brown spots appear on the bhakri. At the last roast the bhakri on the open flame for a few seconds and take it off. Apply butter over it.

Serve the nutritious and tasty Bajrichi Bhakri with Zunka, salad and pickle.