Zunka bhakri is the food of Maharashtra's farmers and labourers, and the pairing is so deeply associated with rural life that the state government once ran a subsidised zunka bhakar kendra scheme. Zunka, also called pithla when made wetter, is gram flour cooked with onion, garlic and chilli until dry and crumbly. Bhakri is an unleavened flatbread of jowar or bajra patted by hand.
The zunka is savoury, garlicky and pleasantly coarse, with toasted bits stuck to the pan that everyone fights over. The bhakri is thick, slightly smoky and wholesome, with a puffed, papery top layer. Together with raw onion, a green chilli and a dab of thecha, it makes a complete, sustaining meal.
Zunka takes about fifteen minutes and needs only pantry staples, so it is a common quick lunch. Making bhakri by hand takes practice, since jowar has no gluten and cracks easily, but a few attempts are usually enough. Pithla bhakri is also a popular trekking meal at forts around Pune, sold by villagers at the top.
At a glance
| Region | Maharashtra |
|---|---|
| Cuisine | Maharashtrian |
| Diet | Vegan |
| Course | Main course |
| Prep time | 15 minutes |
| Cook time | 35 minutes |
| Total time | 50 minutes |
| Serves | 3 |
| Spice level | Hot |
| Difficulty | Medium |
| Gluten-free | Yes |
| Key ingredients | besan / onion / jowar flour / garlic |
Ingredients
For the zunka
- 1 cup (100 g) besan
- 3 tbsp oil
- 1 tsp mustard seeds
- 1/2 tsp cumin seeds
- A pinch of asafoetida
- 8 curry leaves
- 8 garlic cloves, crushed
- 3 green chillies, chopped
- 2 medium onions, finely chopped
- 1/2 tsp turmeric
- 1 tsp red chilli powder
- 3/4 tsp salt
- About 1/2 cup water
- 2 tbsp chopped coriander
For the jowar bhakri
- 2 cups (240 g) jowar flour
- 1/4 tsp salt
- About 1 cup hot water
- Extra jowar flour for patting
Method
- For the bhakri, mix jowar flour and salt, add hot water and mix with a spoon. When cool enough to touch, knead hard with the heel of your palm for 4-5 minutes into a smooth, crack-free dough. Knead each portion again just before shaping.
- Take an orange-sized ball, place it on a floured board and pat with your palm, rotating it, into a 7-inch round. Lift onto a hot tawa on medium-high, top side down.
- Brush the upper surface with water. When the water dries, after about 1 minute, flip. Cook for 1 minute more, then hold it directly over a flame or press with a cloth so it puffs. Keep warm in a cloth.
- For the zunka, heat oil in a kadhai on medium. Crackle mustard seeds, add cumin, asafoetida, curry leaves, garlic and chillies and cook for 1 minute until the garlic turns golden.
- Add onions and cook for 4-5 minutes until soft and lightly coloured. Add turmeric, chilli powder and salt.
- Lower the heat and sprinkle in the besan, stirring constantly. Roast for 3-4 minutes until it smells nutty and coats the onions.
- Sprinkle water a little at a time, stirring and breaking up lumps, until the besan is moist and crumbly. Cover and cook on low for 5-6 minutes, stirring twice, until it is cooked and slightly crisp at the bottom. Garnish with coriander.
Tips
- Fresh jowar flour binds better; old flour cracks while patting.
- Let the zunka catch slightly at the bottom; those crisp bits are the best part.
- For pithla, use more water so it cooks into a soft, spoonable consistency.
Serve with
Raw onion, green chilli thecha and a glass of buttermilk.