Zunka Bhakar


  • Onion, chopped: 3
  • Split Gram Flour: 1 cup
  • Millet Flour: 3 cups
  • Spring onions, chopped: 6
  • Spring onions stalk, chopped: 3
  • Green chillies: Chopped 1tbsp
  • Asafoetida: a pinch
  • Turmeric powder: ½ tbsp
  • Mustard seeds: 1 tbsp
  • Oil: 1tbsp
  • Salt: To taste
  • Coriander, chopped: 3 sticks
  • Water: 2 cups



Roast the besan until aromatic. Heat oil in a wok and add mustard. Let it crackle for some time and proceed by adding hing (asafetida) and onions. Let the onions turn a golden brown before you add the spring onions. Sauté for 2- 3 minutes.

To this, add the split gram flour, turmeric powder, salt, red chili powder and mix well. On medium heat, add 2 cups of water and cook for another few minutes, stirring it to avoid lumps. Add the spring onion stalks.


Make dough with millet flour and water. Roll them into flat pancakes and cook on a girdle. The edges will be uneven, that’s the beauty!

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