Servings : 2 Persons
Ingredients:
1 bunch of spring onion
½ cup chickpeas flour
½ tspn mustard seeds
¼ tspn asafoetida
1 tspn red chilly powder
½ tspn turmeric powder
3-4 curry leaves
sal to taste
3 tbspn oil
Method:
1. Chop spring onion. Heat oil in a wok. Add mustard seeds to hot oil. Let it crackle. Then add Curry leaves and asafoetida. Add chopped spring onion and stir for 2-3 minutes. Add turmeric powder and red chilly powder. Add salt and stir for a minute.
2. Sprinkle a spoon full chickpeas flour (besan) and stir. Add spoon by spoon chickpeas flour. Keep stiring. Add a spoon full oil from all sides and stir well. Stir till you smell nice aroma. Serve hot zunka with roti.
Tip: 'Do not cover wok with lid while cooking or after cooking if it is hot'. Steam will over cook spring onion and make zunka sticky. There is no need to cover zunka for cooking. spring onions cooks very fast. Stir more and Add extra oil to make it more tasty.
1 bunch of spring onion
½ cup chickpeas flour
½ tspn mustard seeds
¼ tspn asafoetida
1 tspn red chilly powder
½ tspn turmeric powder
3-4 curry leaves
sal to taste
3 tbspn oil
Method:
1. Chop spring onion. Heat oil in a wok. Add mustard seeds to hot oil. Let it crackle. Then add Curry leaves and asafoetida. Add chopped spring onion and stir for 2-3 minutes. Add turmeric powder and red chilly powder. Add salt and stir for a minute.
2. Sprinkle a spoon full chickpeas flour (besan) and stir. Add spoon by spoon chickpeas flour. Keep stiring. Add a spoon full oil from all sides and stir well. Stir till you smell nice aroma. Serve hot zunka with roti.
Tip: 'Do not cover wok with lid while cooking or after cooking if it is hot'. Steam will over cook spring onion and make zunka sticky. There is no need to cover zunka for cooking. spring onions cooks very fast. Stir more and Add extra oil to make it more tasty.
Wow. Nice to C the Detils To make Zunka/ spring onoin Being SUNDAY at Home
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