Patichya Kanda means spring onions in Marathi. Patichya Kandyachi Zunka Recipe is a flavourful dish prepared using very few ingredients. Zunka is a traditional dry Maharashtrian recipe preparation made using chickpea flour. If you have spring onions and besan in hand, it can be made in a jiffy when you run out of vegetables. Once the bhaji cools down it turns granular. At the end I have added freshly prepared dry peanut chutney, you can replace that with crushed roasted peanuts, which is also completely optional.
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Recipe link for Capsicum Zunka:
Ingredients:
· Oil – 1 tbsp
· Mustard seeds – ½ tsp
· Cumin seeds – ½ tsp
· Hing – ¼ tsp
· Crushed garlic and green chilies – 1.5 tsp
· Spring onion (bulb & greens) – 3 cups chopped
· Red chili powder – 1 tsp
· Turmeric powder – ¼ tsp
· Salt
· Chickpea flour (Besan) – ¾ cup
· Roasted crushed peanuts – 1-2 tbsp (optional)
Method:
· Take a kadai with little oil in it.
· Once the oil heats up add mustard seeds, cumin seeds and let it splutter.
· Now add hing, crushed garlic and green chilies, saute it. and fry well.
· Now add the spring onion bulbs and sauté it for 1-2 minutes.
· Now add the spring onion greens and mix well.
· Add in the red chilli powder, turmeric powder and chickpea flour (besan). Give a good mix.
· If the mixture is too dry, sprinkle some water and bring the consistency to your desired level.
· The consistency should resemble crumbs yet be soft.
· Check for the seasoning, add salt if needed and let it cook on low flame for 4-5 minutes till chickpea flour is fully cooked. Occasionally stir in between. Keep a lid with little water on the top of the lid.
· Once done, add in the crushed roasted peanuts for crunch. Give a good mix.
· Serve the Maharashtrian Style Patichya Kandyachi Zunka (Spring Onions and Besan Sabzi), along with chapati, phulka, bhakri or rice.
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