Zunka Bhakar immediately puts you in the rustic mode- a very traditional rural soul food preparation- no nonsense, nothing fancy, screams out less is more and very comforting food combo from the states of Maharashtra, upper Karnataka and Goa. I simply love this food and even today enjoy relishing it in the dhabas while travelling!
Zunka is a simple preparation of besan (gram dal flour) and onion with few other ingredients. Dry version is often called Zunka and thinner version (patal) is called Pitla. I usually tend to keep my Zunka little thinner so that I can enjoy it with my rice too. The taste is super awesome and when you serve it with Jowar Bhakri(Jolad roti)- it's like having a food orgasm, no kidding :P
Simplicity at its best- hold perfectly apt for this Zunka Bhakar combo!
Jowar or Sorghum bhakar or bhakri (flat bread) is not very easy to make. Wait don't panic or scroll down :)... Perfect way of making it comes only with the practice. Originally it is rolled out into a flat roundel using just the palms of your hands by tapping it on the ball of dough to make a bhakri. But I am not still there :) I use my rolling pin to roll it out and am happy with the results so far. Very healthy stuff and a good change from my regular phulkas and chapatis.
I have a very fond memory of this zunka bhakar from my childhood days. I had gone visiting my uncle in summer vacation to Mumbai and we were out doing some site seeing under the scorching sun. Me and my cousins were so hungry that day that we turned into mean little winners, our uncle took all the cousins to a dhaba kind of place where they served their speciality zunka bhakar and few other items. He ordered zunka bhakar for everyone without even asking us what we wanted and I still remember the way we hogged it all. Hunger, sun, tiredness and YUM SOUL food- calls for nothing less than but magical happiness!:) We literally licked our plates off :) and that memory is still so fresh on my mind.
Let us take a look at the recipe of Zunka Bhakar or Pitla:
Zunka (Pitla)
Ingredients:
- 1/4 cup gram flour (besan)
- 2-3 cups water
- 2-3 green chillies slit
- 1 small onion chopped
- 10 curry leaves
- pinch asafoetida (hing)
- 2-3 pods of garlic chopped
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- 1/2 tsp turmeric
- salt at per taste
- handful of chopped cilantro for garnish
- 2-3 tbsp oil
Preparation:
- First take the besan (gram flour) and add little water to make a smooth paste and keep aside.
- In a pan heat some oil. Add mustard seeds and jeera, as it splutters add chopped garlic, curry leaves, green chillies and saute quickly for few secs.
- Add the chopped onions and saute till translucent. Add turmeric, salt and mix everything.
- Once done add the besan paste prepared previously into the pan. Add about 2 cups of water ( if you want it dry add less water). Stir everything together.
- Cook for about 5 minutes, till all the water evaporates and a thick yellow somewhat paste like residue is left, adjust quantity of water as per your preference.
- Garnish with cilantro, chopped onion and serve hot with Jowar Bhakri or any kind of Roti.
Jowar Bhakri (Jolad Rotti)
Ingredients:
- 1 cup Jowar flour (Sorghum flour)
- 1 tbsp rice flour
- 1/4-1/2 approx (water)
- 1/2 tsp oil
- salt to taste
Preparation:
- Take jowar flour, rice flour in a wide mouth mixing bowl or deep plate, to that add salt to taste.
- Boil water on the stove with oil and slowly add this hot water into the flour mixture while you keep mixing it with a wooden ladle. Stop pouring water once you see a nice soft dough is formed.
- Keep aside for the dough to cool down, say 10 minutes.
- Once the dough cools a bit, start to knead it and continue to knead for at least 5 minutes. Give a nice massage to the dough as you knead it with the palm. It should be a soft dough. For best results gather all the dough and press it using palms of your hand.
- Take a small portion from the dough and form a ball shape, keep it on a wax paper dust some flour and roll it out neatly and gently using a rolling pin. Don't put too much pressure as it will break. You can try patting it with your palms and flattening the ball into a round shaped roti. ( I usually pat it till its like 3 inches in diameter and then roll out with a rolling pin)
- Doesn't matter if it the shape is not a perfect circle. :)
- Heat a skillet or tawa, place bhakri, the side on which we applied dry flour it should face upward.
- As soon as you place bhakri, apply water on the top of bhakri and spread water evenly all over bhakri. (I use a paper towel, soak in water and spread the water evenly over the bhakri)
- Roast it just till the time water starts to evaporate from the top side of the bhakri.
- Now flip the bhakri and cook from other side for a couple of minutes more. At this point of time you can increase the gas heat.
- Now take the skillet away from the gas, lift the bhakri using tongs and roast it on direct gas heat from both the sides. ( you skip this step if not comfortable, just roast on the tawa on both sides)
- Serve hot with a dollop of ghee/butter over it and your favorite vegetable Zunka or Non-Veg curry.
njoY!! happY cookinG!!
You may also like other combo food like:
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| besan (gram dal/garbanzo flour) |
Health Benefits:
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| jowar grain |
Jowar (Sorghum): a diet rich in high-fiber foods like jowar may lower your risk of obesity, stroke, high blood pressure, heart disease, diabetes, elevated blood cholesterol and digestive problems like diverticular disease, colon cancer, constipation and hemorrhoids. You can increase the iron you absorb from jowar by eating it with meat or a source of vitamin C. Eating plenty of thiamine-rich foods may lower your risk of heart failure, neurodegenerative problems such as Alzheimer's disease and eye problems like cataracts.
