Zunka Bhakar
A rustic, dry gram flour preparation served with unleavened sorghum flatbread.
About this dish
Zunka Bhakar is the soul-food of Maharashtra's working class and farmers, often referred to as the 'Pithla's' drier, more robust cousin. Originating from the Deccan plateau but central to Mumbai’s street-side stalls, it was popularized as a 'Garibanche Anna' (poor man’s meal) that provides immense energy. What makes it distinctive is the 'bhuna' (roasting) technique where gram flour is toasted until it loses its raw scent and absorbs the pungent heat of garlic and green chilies.
Ingredients
For the Zunka
- 1.5 cups (150g) Besan (Gram flour), sifted
- 3 tbsp Peanut oil
- 1 tsp Mustard seeds
- 1 tsp Cumin seeds
- 1/2 tsp Hing (Asafoetida)
- 2 large Onions, finely chopped
- 8-10 Garlic cloves, crushed into a coarse paste
- 4-5 Green chilies, pounded
- 1/2 tsp Turmeric powder
- 1 cup (240ml) Hot water
- 1/2 cup Fresh coriander, chopped
- Salt to taste
For the Bhakar
- 2 cups (250g) Jowar (Sorghum) flour
- 1 cup Boiling water
- A pinch of salt
- Extra flour for dusting
Method
- 1
Temper the Aromatics
Heat peanut oil in a heavy-bottomed iron kadai over medium heat until it shimmers. Add mustard seeds and cumin; once they crackle, add hing, crushed garlic, and green chilies. Sauté for 1 minute until the garlic turns golden and the raw pungent smell is replaced by a nutty aroma.
- 2
Sauté the Onions
Add the finely chopped onions to the kadai. Cook on medium-low heat for 6-8 minutes, stirring occasionally, until they turn translucent and slightly pink; do not brown them completely as they provide the moisture for the flour.
- 3
Toast the Gram Flour
Lower the heat to minimum and sprinkle the besan evenly over the onions. Use a spatula to stir-fry the flour for 5-7 minutes. You are looking for a sandy texture and a distinct roasted nutty fragrance; the flour should change from pale yellow to a deeper golden hue.
- 4
Steam Infusion
Gradually sprinkle the hot water over the flour mixture, a little at a time, while stirring vigorously to prevent large lumps. Cover the kadai with a lid and let it steam on low heat for 5 minutes. The Zunka should be moist yet crumbly, not a paste.
- 5
Final Garnish
Remove the lid, add salt and half the coriander. Give it a final toss for 2 minutes on high heat to get a few charred bits at the bottom (called 'kharpus'), which is highly prized. Garnish with the remaining coriander.
- 6
Prepare Bhakar Dough
In a large bowl, mix jowar flour and salt. Gradually add boiling water, mixing with a spoon first, then hand-knead into a soft, pliable dough once cool enough to touch. The dough must be smooth without cracks.
- 7
Shape the Bhakar
Take a lemon-sized ball of dough and flatten it on a floured surface. Using the palm of your hand, pat it in a circular motion (thapne) to form a thin, 6-inch disc. Keep the edges thin to ensure even cooking.
- 8
Roast the Bhakar
Place the bhakar on a hot iron griddle (tava). Quickly spread a little water on the top surface with your fingers. When the water evaporates, flip the bread.
- 9
Final Puffing
Cook the second side for 1-2 minutes until brown spots appear. Place the bhakar directly over an open flame for 5-10 seconds using tongs until it puffs up like a balloon. Serve immediately while hot and crisp.
Notes & variations
- If the Zunka feels too dry, add 1-2 tbsp of oil rather than water at the final stage.
- Store Bhakar in a cloth-lined basket; they are best eaten within 2 hours of making.
- For an authentic touch, add 1 tbsp of roasted crushed peanuts for extra crunch.
- Leftover Zunka can be used as a filling for grilled sandwiches the next day.
Serve with
Serve with raw red onion rings, a dollop of white butter (loni), and spicy Thecha (green chili chutney).
Cook's note
Use a heavy iron kadai; the even heat distribution is essential for roasting the besan without burning it.