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

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

[@aartirawat4306]

So nice to see you mentioned the great legend Mr Ramesh Deo

[@fatsc6h6]

Easy to make ,tastes wonderful when hot ,best with bhakri , loni ( white butter ) and lasanachi chatni .

[@geetakamath73]

It’s such a beautiful n flavourful dish. A fav at our home. Will try your recipe as well.

[@mayurijadhav1691]

Amazing❤

[@nishakanojia7218]

Amazing

[@sayeedkotagi5353]

Awesome recipe mam my favorite mam

[@vineshabhang2653]

❤

[@jessicasequeira6872]

Your kitchen is beautiful!

[@ChefSmitaDeo]

Thank you! 😊

[@meera2794]

Hi ma’am, It’s so lovely to see you doing your own thing, many congratulations on that. Been following you for a while now, your vegetable coconut stew and your Lal masoor dal are some of my most favourite comfort foods, thank you for the recipes❤. Ma’am, if you have the time can you teach us how to make kala Vatana, it’s been a favourite but don’t know how to cook?

[@ChefSmitaDeo]

Hi Meera thank you so much … I will soon make the Kala vatana sambar

[@jeetu3]

Thanks so much !
For the earthly wholesome soulfully satiating bhakri and pithl `e.
Request to make vdos about
1) shengdane amti
2) normal amti
maybe it's a Konkani brahmin or Western maharastra thing ..and a close cousin of the southindian "tamrind rasam "

[@ChefSmitaDeo]

Thank you so much 😊

[@tropicalflowergardening8198]

In the list of ingredients, garlic and green chilies are missing, although it is there in the method.

[@manasipai6471-ju2bs]

Can we roast besan and then add it to onions n spices n cook with water or we have to roast raw besan with onion only is that mandatory