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).
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.