Zunkha Bhakhar

Ingredients 

Zunka

• 1/4 cup gram flour
• 2 tablespoons oil
• 1 teaspoon cumin seeds
• A pinch of asafoetida
• 1 medium onion,  chopped
• Salt to taste
• 2 green chilli,  chopped
• 1/4 teaspoon red chilli powder
• 1/4 teaspoon turmeric powder
• 2 tablespoons chopped fresh coriander leaves 
• 1 teaspoons lemon juice

Bhakhar

• 2 cup sorghum flour
• Salt to taste

Method

1. Heat the oil in a kadai; add the cumin seeds and when they begin to change colour, add the asafoetida and onions and sauté over low heat for two minutes.
2. Add the green chillies, red chilli powder and turmeric powder and salt. Stir, cover, and cook for two minutes. Sprinkle the besan over the onion, cover the kadai and cook over low heat for two to three minutes without stirring.
3. Using a wooden spatula, stir the besan mixture continuously so that it does not stick or burn, and continue to cook for another two minutes. Sprinkle one-fourth cup of water, cover and cook till done.
4. Stir in the coriander leaves and lemon juice. To make the bhakar, mix the jawari flour and salt. Add enough water to make a soft dough. Knead well and divide in to eight equal portions. Shape each portion into a round ball. Heat a tawa till moderately hot.
5. Roll out a portion of the dough into a thin round roti. Cook on the tawa until the underside is cooked. Sprinkle with a little water, turn over and cook till bhakhar is well done.
6. Remove and repeat the same procedure with the remaining dough. Serve the hot zunkha with bhakhar.

Nutrition Info