Maharashtrian Zunka with Roti
Ingredients
- 2 tbsp oil
- Mustard seeds
- Cumin seeds
- Pinch of asafoetida
- 1 clove garlic
- 1 green chilli
- 1 onion
- Turmeric powder
- 1 tsp chilli powder
- 1 tsp salt
- 1 cup besan
- Water, as needed
- Fresh coriander leaves
Preparation
Heat 2 tbsp oil in a large kadai and splutter mustard seeds, cumin seeds, and a pinch of asafoetida.
Add garlic clove and green chilli, then sauté well.
Add onion and sauté until it changes color slightly.
Add turmeric powder, 1 tsp chilli powder, and 1 tsp salt.
Sauté slightly without burning the spices.
Add 1 cup besan and sauté on low flame for 5 minutes or until golden and aromatic.
Sprinkle 1/4 cup water and mix well; continue sprinkling water in batches until the mixture turns moist.
Cover and simmer for 10 minutes or until besan is cooked completely, then mix well to ensure no lumps.
Finally, add coriander leaves and serve the zunka.
Notes
This dish is typically prepared as a side dish and served with chapati or roti.
