Zunka Bhakri is a traditional Maharashtrian dish. Zunka means dry version of famous besan pithale. This dish is very simple to prepare for lunch or dinner. It is little bit spicy but very tasty.
In Maharashtra, Zunka is usually served with any type of bhakri like Tandul (Rice flour)/ bajari (Bajara Flour) / jowari (Jowar Flour). My family members love Zunka Bhakri very much with mirchi thecha and lonche (pickle).
Preparation Time – 30 Mins
Cook Time – 1 Hour
Total Time – 1 hour 30 mins
Ingredients for Bhakri
- 2 bowl rice flour
- Water as required
- Salt to taste
Ingredients for Zunka
- 1 bowl Besan / Gram flour
- 1 medium size finely chopped Onion
- 5/6 Green chillies
- 5/6 Curry leaves (kadi patta)
- 4 Garlic cloves
- 1 teaspoon Turmeric powder
- 1 teaspoon Mustard seed
- 2 pinch Asafoetida
- Salt to taste
- ½ small bowl oil
Serves: 7 persons (2/3 for each person)
Directions / Procedure :
The following procedure consists of three processes which includes preparing dough, process of making bhakri and process of preparing zunka.
A. Process to prepare dough
- In a deep pan add 1 or 1/2 bowl water and 1 teaspoon salt and stir the mixture well and keep it on high flame gas, water start boiling.
- Reduce the gas flame low, add rice flour in hot water pan, stir the mixture immediately. Stir the mixture of water and rice flour very well Turn off the flame and cover the dough with lid for 5 minutes.
- After 5 minutes take the above dough in big deep plate, knead the dough carefully. means gather the rice flour mixture together and start to knead the dough very well.
- Check the softness of dough, if dough is very hard and dry then add little amount hot water, again knead the dough properly.
- Now your soft dough is ready for making the Bhakri. It looks like very soft white dough.
B. Process to make the Bhakri
- Divide the dough into small equal parts, shape each parts of dough into ball.
- Take the dough, apply some rice flour and roll it on dusted rolling board.
- Now softly roll the dough on the dusted rolling board and make 2-3-inch poli, like chapati but its little bit thick.
- Alternatively, press the dough ball gently with the flat of the hand and make a thin circle. Take care while rolling the dough by using hands, dough does not stick to your palm and it move freely in your hands.
- Heat the iron tawa or griddle pan on low flame, now carefully lift the thin bhakri with your both hands and place it on iron tawa.
- Sprinkle some water on top surface of bhakri and spread it carefully by using your hands.
- Then flip it by using flat spatula, roast the bhakri on high flame till light brown spot appear on lower side of bhakri.
- Now remove the bhakri from tawa and gently put it directly on the high flame.
- By using roasting tong (chimta), gently flip the bhakari on high flame on both sides.
- Sometimes it balloons up or some light brown spot appears on both sides means it cooked well.
- Then carefully remove it from flame and keep in on kitchen towel or wood work topli.
- Here is your hot bhakris are ready to serve with Zunka, thecha or pithale
C. Process to prepare Dry Zunka
- Heat oil in deep pan or kadai, add mustard seeds, when they begin to splutter add chopped chillies, paste of garlic, curry leaves, asafoetida and onion, saute on medium flame till onion becomes slightly reddish.
- Now add besan and turmeric powder and salt to taste, mix all ingredients well and cover with lid. Cook it with help of steam on medium flame.
- While cooking stirs in between and if required add 2-3 teaspoon oil in it. Mix it well and again cover with lid. Cook for about 5-6 minutes on low flame.
- Here is your dry zunka is ready and serve hot with any type of bhakri/chapati.
Tips / Suggestions:
- While cooking Zunka, if it looks like too dry then add ½ cup water.
- If required, add chilli powder to make it more spicy.
Photos for reference: