Recipe by
Total Time:
30-45 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Course: Bread Recipe
Cuisine: Indian Recipe
Difficulty: Easy

Take a look at more Bread Recipes. You may also want to try British Cheese and Onion Bread, Fiesta Cheese Bread, Gakhar (Baked Parathas), Cheese and Spinach Quesadillas

Rate This Recipe


  • 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