How to make Zunkha Bhakhar -

A native maharastrian chick pea flour reciepe eaten with Bhakri

Sanjeev Kapoor

This recipe is from the book Street Food.

Main Ingredients : Zunka, Gram flour

Cuisine : Maharashtrian

Course : Main Course Vegetarian

Zunkha Bhakhar

Zunkha Bhakhar Recipe Card


The Maharashtrian hospitality is legendary. The cuisine has subtle variety and strong flavours and varies from region to region. In ancient times in the more affluent homes, feasts often started at mid-day and ended when the sun set! The presentation of food was alluring with a practice to sing sacred verses to dedicate the meal to God.
Maharashtrian cuisine covers a wide range from being extremely mild to very spicy dishes. Wheat, rice, jowar, vegetables, lentils and fruit form important components of Maharashtrian diet. 
Everybody knows about the unbeatable taste of the Mumbai’s chaats! But there is so much more to explore and savour in the other regions of Maharashtra. 

Prep Time : 16-20 minutes

Cook time : 6-10 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Zunkha Bhakhar Recipe

  • Zunka

  • Gram flour 1/4 cup

  • Oil 2 tablespoons

  • Cumin seeds 1 teaspoon

  • Asafoetida a pinch

  • Onion chopped

  • Salt to taste

  • Green chilli chopped 2

  • Green chilli chopped 1/4 teaspoon

  • Turmeric powder 1/4 teaspoon

  • Fresh coriander leaves chopped 2 tablespoons

  • Lemon juice 1 teaspoons

  • bhakhar

  • Jawari flour 2 cup

  • Salt to taste


Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 6

Remove and repeat the same procedure with the remaining dough. Serve the hot zunkha with bhakhar.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.