Entree: India – Maharashtra – Zunka Bhakri (Spiced Maharashtrian chickpea-flour stew served with sorghum flatbreads)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 30 min

Additional 5 min

Total 55 min

Ingredients

- Zunka:
- 2 cups (240 g) besan (chickpea flour)
- 3 cups (720 ml) water
- 2 tbsp (30 ml) peanut or vegetable oil
- 1 tsp (5 g) mustard seeds
- 1 tsp (5 g) cumin seeds
- 10 curry leaves
- 1/4 tsp (0.5 g) asafoetida (hing)
- 1 medium onion, finely chopped, approx. 6 oz (170 g)
- 2–3 green chilies, slit (to taste)
- 1 tsp (5 g) turmeric powder
- 1 tsp (5 g) red chili powder (adjust to taste)
- 1 tsp (2 g) goda masala or garam masala
- 1 1/2 tsp (9 g) salt, adjust to taste
- 2 tbsp (30 g) chopped fresh cilantro
- 1 tbsp (15 ml) lemon juice
- Bhakri (Jowar flatbreads):
- 2 cups (240 g) jowar (sorghum) flour
- 1/2 tsp (3 g) salt
- 1 to 1 1/4 cups (240–300 ml) hot water, plus more as needed
- 2 tbsp (30 ml) ghee or vegetable oil for cooking
- Garnish/serve:
- 1 small onion, thinly sliced, approx. 3 oz (85 g)
- 1 small lemon, cut into wedges
- Extra cilantro for garnish

Instructions

1. Make the bhakri dough: place jowar flour and salt in a bowl. Gradually add hot water while mixing with a spoon until a soft but not sticky dough forms. Let rest 5 minutes. Divide into 8 equal portions.
2. Shape and cook bhakri: flatten a portion between two sheets of plastic or parchment into a 6–7 inch (15–18 cm) disc. Heat a cast-iron tava or heavy skillet over medium-high heat. Cook each bhakri 1–2 minutes per side until brown spots appear, pressing edges; finish directly over low flame for a few seconds if using gas to puff. Brush lightly with ghee and keep covered.
3. Prepare zunka base: in a medium bowl, whisk besan with 1 1/2 cups (360 ml) of the water until smooth with no lumps; reserve remaining water.
4. Temper spices: heat oil in a heavy skillet over medium heat. Add mustard seeds and cumin; when they crackle, add curry leaves and asafoetida. Add chopped onion and green chilies and sauté until onions soften and begin to brown, about 6–8 minutes.
5. Cook the besan: reduce heat to medium-low. Pour the besan slurry into the skillet, stirring constantly to incorporate onions. Add the remaining water gradually to achieve a thick but flowing consistency. Cook, stirring frequently, for 8–12 minutes until the mixture thickens and raw flour aroma cooks out.
6. Season and finish: stir in turmeric, red chili powder, goda masala, and salt. Cook another 2–3 minutes, adjusting consistency with a splash of water if too thick. Taste and adjust seasoning. Remove from heat and stir in chopped cilantro and lemon juice.
7. Serve: spoon zunka onto plates, accompany with warm jowar bhakri, sliced onion, lemon wedges, and extra cilantro. Traditionally tear bhakri and scoop up zunka by hand.