Zunka with Bhakri
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Ingredients
- 150 g gram flour
- 2 onion, finely chopped
- 1 tsp mustard seeds
- 8 curry leaves
- 1 tsp ground turmeric
- 1 tsp chilli powder
- 3 tbsp vegetable oil
- 300 g sorghum flour (jowar)
- 10 g fresh coriander, chopped
Nutrition (per serving)
- Calories
- 546 kcal
- Protein
- 17.1 g
- Carbohydrate
- 77.4 g
- of which sugars
- 7.4 g
- Fat
- 15.8 g
- of which saturates
- 1.5 g
- Fibre
- 11.1 g
- Salt
- 0.08 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Knead the sorghum flour with hot water into a soft dough, divide into 4 and press each into a flat round between sheets of baking paper.
- 2
Cook the bhakri on a hot dry griddle for 2-3 minutes on each side until speckled and cooked through.
- 3
Heat the vegetable oil in a pan and fry the mustard seeds and curry leaves for 30 seconds, then add the chopped onion and cook for 8 minutes until soft.
- 4
Stir in the ground turmeric and chilli powder, then scatter the gram flour evenly over the onions without stirring straight away, letting it toast slightly for 1 minute.
- 5
Stir everything together and add 150ml water gradually, breaking the mixture into a dry, crumbly texture as it cooks for 6-8 minutes.
- 6
Scatter with the chopped coriander and serve with the warm bhakri.
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