Ingredients

• Zunka:
• 3/4 cup - chickpea flour (garbanzo bean flour or besan)
• 1 green pepper, finely diced
• 1 onion - finely diced
• 1 bunch scallions or spring onions (about 6), both green and white parts finely diced
• 1 tsp - red chilli powder
• 1/2 tsp - turmeric powder
• 1 tsp - mustard seeds
• A generous pinch of asafoetida (hing)
• Salt to taste
• Bhakri:
• 2 cups millet or bajra flour
• 1 tsp salt
• water as needed

How to Make Bhakar

• For Zunka:
• Roast the chickpea flour lightly, stirring, until it smells fragrant, about 5 minutes on medium-low heat.
• Spray oil in a skillet. Add asafoetida and mustard seeds. When the seeds sputter, add the onions. Saute until the onions turn translucent but before they start to colour.
• Add the chilli powder, turmeric, spring onions and chopped green peppers. Saute for a few minutes until the vegetables start to soften.
• Add the chickpea flour and salt and stir in. Add 1 cup of water.
• Stir well, cover, and cook on medium-low heat about 7-8 minutes, stirring occasionally, until all the water has been absorbed.
• Turn off heat. Garnish with the garlic greens or coriander leaves. Zunka is ready serve hot with bhakri (recipe follows).
• Bhakri:
• Mix together 2 cups millet or bajra flour, 1 tsp salt and water to knead.
• Mix the flour and salt in a bowl.
• Add water, a little at a time, kneading the flour until the dough comes together in a ball.
• Pull off a lemon-size piece of the dough. Sprinkle the rolling surface liberally with all-purpose or wheat flour and roll out the bhakri carefully into a circle about 4-5 inches in diameter.
• These bhakris are extremely difficult to roll, so it might take some time to get it right.
• Heat a cast-iron or other griddle. Place the bhakri on it and leave alone until the surface starts to turn opaque. Flip over. Smear a little oil over the bhakri. Cook both sides until golden-brown spots appear.
• Serve hot with the zunka and some raw, chopped onions.
• Recipe courtesy: Holy Cow Vegan