Zunka Bhakri (Spiced Chickpea Flour With Flatbread) Recipe

• 1 cup chickpea flour (besan)
• 2 tablespoons vegetable oil
• 1 teaspoon black mustard seeds
• 1 teaspoon cumin seeds
• 1 medium red onion, finely chopped
• 2 cloves garlic, minced
• 1-inch piece fresh ginger, grated
• 2 green chilies, finely chopped
• 1/2 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1 teaspoon coriander powder
• 1/2 teaspoon garam masala
• 1/2 teaspoon salt (or to taste)
• 1/2 cup water (adjust as needed)
• 1/4 cup fresh cilantro, chopped
• Juice of 1/2 lime
• For Bhakri: 2 cups jowar (sorghum) flour
• 1/2 teaspoon salt
• 3/4 cup warm water (as needed for dough)

Zunka Bhakri Instructions

1. Finely chop the red onion, green chilies, and fresh cilantro. Mince the garlic and grate the ginger. Set aside separately.
2. Heat a heavy-bottomed pan over medium heat. Add the chickpea flour (besan) and dry roast it, stirring constantly, until it turns aromatic and lightly golden, about 4-5 minutes. Transfer the roasted flour to a plate and set aside.
3. In the same pan, add the vegetable oil and heat over medium flame. Add the black mustard seeds and let them splutter. Add the cumin seeds and sauté for 30 seconds.
4. Add the chopped onions to the pan and sauté until they turn soft and translucent, about 3-4 minutes. Stir in the minced garlic, grated ginger, and chopped green chilies. Cook for another 1-2 minutes until fragrant.
5. Sprinkle in the turmeric powder, red chili powder, coriander powder, and salt. Mix well and cook for 30 seconds to bloom the spices.
6. Reduce the heat to low and add the roasted chickpea flour to the pan. Mix thoroughly to coat the flour with the onion and spice mixture.
7. Gradually pour in 1/2 cup water, stirring continuously to avoid lumps. Cook the mixture, stirring often, until it thickens and forms a soft, moist scramble. Adjust the consistency by adding a little more water if needed; the mixture should be neither too dry nor too runny.
8. Sprinkle garam masala over the zunka and mix well. Turn off the heat. Stir in the chopped cilantro and squeeze the juice of half a lime over the mixture. Mix and set aside, covered.
9. In a large bowl, combine the jowar flour and 1/2 teaspoon salt. Gradually add warm water, kneading with your hand, until a soft, pliable dough forms. The dough should be smooth and not sticky.
10. Divide the dough into equal portions. Take one portion and flatten it between your palms. Using your fingers or a rolling pin, gently pat and shape it into a round disc about 6 inches in diameter, dusting with a little dry jowar flour if needed to prevent sticking.
11. Heat a tava or flat skillet over medium-high heat. Carefully place the shaped bhakri onto the hot tava. Cook for about 1-2 minutes until small bubbles appear, then flip and cook the other side for another 1-2 minutes. Press gently with a cloth or spatula to help it puff and cook evenly. Flip once more if needed to ensure both sides are cooked and have light brown spots.
12. Repeat the rolling and cooking process for the remaining dough portions, keeping the cooked bhakris covered with a clean cloth to retain softness.
13. To serve, place a warm bhakri on a plate and spoon a generous portion of zunka alongside. Enjoy immediately while both are hot.