Maharashtrian Style Zunka Recipe | झणझणीत झुणका भाकर | Jhunka Bhakar | Chef Smita Deo | #smitadeo

INGREDIENTS : 5 tbsp Oil 1 tsp Cumin Seeds 1 tsp Mustard Seeds 1/4th tsp Asafoetida 3 finely chopped onions 1 tsp Turmeric Powder 1 tbsp Red Chilli Powder 1 tsp Kanda Lasun Masala or Garam Masala 1.5 Cups Besan Salt to Taste Chopped Coriander 1 Cup Warm Water METHOD: -Heat a Kadhai -Heat 5 tbsp Oil -Splutter 1 tsp of Mustard Seeds and Cumin Seeds each -1/4 tsp Asafoetida -Add 3 finely chopped onions -Add crushed garlic and green chilies and sauté till the onions are translucent -Add 1 tsp Turmeric Powder -1 tbsp Red chilli powder -1tsp Kolhapuri Kanda Lasun Masala -Add 1.5 Cup of Besan -Roast it until it releases Aroma -Add Salt to Taste -Finely Chopped Coriander and mix it well -Add 1 cup of warm water slowly and mix at the same time -Cover and cook for 5 minutes on a low flame -Serve with Bhakri KOLHAPURI KANDA LASUN MASALA INGREDIENTS 50 gm lavangi mirchi 50 gm bedgi chilli 50 gm coriander seeds 5 gm turmeric 1/2 dry coconut grated and roasted 10 gm cloves 10 gm cinnamon 10 gm peppercorns 10 gm black cumin seeds 10 gm black cardamom 10 gm green cardamom 10 gm mace 10 gm staranise 10 gm nagkesar 10 gm tirphal 10 gm bay leaves 25 gm asafetida 1/2 nutmeg 10 gm stone flower 25 gm poppy seeds 50 gm aniseeds 50 gm sesame seeds 25 gm cumin seeds 10 gm fenugreek seeds 10 gm dry ginger 10 gm kebab chini 1/4 kg salt 2 ½ kg onions sliced, slightly dried and fried 250 gm ginger washed, chopped and fried 250 gm garlic fried 1 medium sized fresh coriander dried for an hour and fried METHOD: i. Dry roast all the spices till it leaves and aroma ii. Dry the chilies for 2 days in sunlight iii. Grind all the ingredients together except the asafetida iv. Cool and store with the asafetida at the base in the center and on the top. #zunkarecipe #zunkabhakar #jhunka #jhunkabhakar #zanzanit #maharastrianrecipe #smitadeo #smitadeorecipe