Zunka Bhakri
Zunka Bhakri is a rustic Maharashtrian everyday meal: a dry, crumbly besan (gram flour) zunka cooked with onion and spices, served with jowar (sorghum) bhakri, an unleavened millet flatbread. A classic worker's thali; the zunka is tempered in oil and the bhakri is smeared with ghee.
Ingredients
Garnish
- Coriander Leaves (optional) (garnish) — 2 tbsp (chopped)
Main
- Jowar Flour — 120 g (ground)
- salt (optional) (whole)
- onion — 100 g (chopped)
- Ghee — 2 tbsp (whole)
- Gram Flour — 150 g (ground)
- Water — 1 cup (whole)
Tempering
- oil — 2 tbsp (whole)
Method
- Bhakri dough: mix jowar (sorghum) flour with a little salt, add hot water gradually and knead into a soft, pliable dough. Rest covered for 10-15 minutes.
- Roll/pat each portion of dough into a round bhakri. Cook on a hot tawa, flipping until both sides have brown spots and it puffs; smear with ghee and keep warm.
- Zunka tempering: heat oil, crackle mustard/cumin and add chopped onion; saute until soft and golden.
- Add besan (gram flour) to the tempering and dry-roast on low heat, stirring constantly, until it turns crumbly and aromatic. Sprinkle a little water if needed to keep it moist but dry, not pasty.
- Adjust salt and spices. Garnish the zunka with fresh coriander and serve hot with the ghee-smeared jowar bhakri.
Common questions
- Zunka Bhakri ko English mein kya kehte hain?
- ज़ुंका भाकरी ko English mein Zunka Bhakri likhte hain.
- Ek plate Zunka Bhakri mein kitni calories hoti hain?
- 383 kcal per plate.
- Kitna time lagta hai?
- 25 min lagta hai — 10 min taiyari, 15 min pakana.