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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
1/4 cup - chopped garlic greens or chopped coriander
How to Make Zunka
Roast the chickpea flour lightly, stirring, for about 5 minutes on medium-low heat until it smells fragrant.
Spray oil in a skillet. Add asafoetida and mustard seeds. When the seeds sputter, add the onion. Saute until the onion turns translucent but before it starts 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 for about 7-8 minutes, stirring occasionally, until all the water has been absorbed.
Turn off heat. Garnish with the garlic greens or coriander leaves. Serve hot with bhakri.
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