Maharashtra Zunka Dry Besan Onion Garlic Village Preparation

Ingredients

• 1 cup besan (gram flour)
• 1 large onion — finely chopped
• 4 garlic cloves — finely chopped
• 3 tbsp oil
• 1 tsp mustard seeds
• 1/4 tsp asafoetida
• 8 curry leaves
• 2 green chillies — finely chopped
• 1/2 tsp turmeric
• 1/2 tsp red chilli powder
• 1/4 tsp goda masala
• Salt
• Fresh coriander

Method

1. Heat 3 tbsp oil in a heavy pan. Add mustard seeds — pop.
2. Add asafoetida and curry leaves. Add finely chopped onion and garlic.
3. Cook on medium for 8 minutes until golden.
4. Add finely chopped green chillies. Cook 1 minute.
5. Add besan directly to the pan. Fry on medium, stirring and breaking up constantly, for 6 to 8 minutes.
6. The besan cooks in the oil and onion fat — it will clump initially then break into crumbles as the moisture evaporates.
7. Add turmeric, red chilli powder and goda masala.
8. Continue stirring for 3 to 4 more minutes until the zunka is completely dry and crumbly, no longer raw-smelling, and has a deep golden colour.
9. Season with salt. Garnish with coriander.
10. Zunka should be completely dry and crumbly — the opposite of the flowing pithla.