Ingredients

• 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.