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5 from 1 vote

Zunka Bhakar

Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Side
Cuisine: Indian
Servings: 4


  • 3/4 cup chickpea flour (garbanzo bean flour or besan)
  • 1 green pepper , finely diced
  • 1 onion , finely diced
  • 1 bunch scallions or spring onions (about 6), both green and white parts finely diced
  • 1 tsp red chilli powder
  • 1/2 tsp turmeric powder
  • 1 tsp mustard seeds
  • A generous pinch of asafetida (hing)
  • Salt to taste
  • 1/4 cup chopped garlic greens or chopped coriander


  • Roast the chickpea flour lightly, stirring, until it smells fragrant, about 5 minutes on medium-low heat.
  • Spray oil in a skillet. Add asafetida and sustard seeds. When the seeds sputter, add the onions. Saute until the onions turn translucent but before they start to color.
  • Add the chilli powder, turmeric, spring onions and chopped green peppers. Saute for a few minutes until the vegetables start to soften.
  • Add the chickpea flour and salt and stir in. Add 1 cup of water.
  • Stir well, cover, and cook on medium-low heat about 7-8 minutes, stirring occasionally, until all the water has been absorbed.
  • Turn off heat. Garnish with the garlic greens or coriander leaves. Serve hot with bhakri (recipe follows).