Zunka

Method

Heat oil in a heavy-bottomed pan over medium heat and temper with chopped onions, green chilli, ginger and garlic, cooking until softened and fragrant, approximately 2-3 minutes. Add turmeric powder and red chilli powder, stirring well to combine. Gradually add the besan flour whilst stirring continuously to prevent lumps from forming. Continue cooking for 2-3 minutes, stirring constantly, until the flour is roasted and releases a nutty aroma. Slowly add water whilst stirring vigorously to achieve a thick, porridge-like consistency without any lumps. Reduce heat to low and simmer for 5-7 minutes, stirring occasionally, until the mixture is fully cooked and the besan loses its raw taste. Season with salt to taste and garnish with fresh coriander leaves. Serve hot alongside bhakri or roti.