Maharashtrian Cuisine – 7

#महाराष्ट्राचे पंचपक्वान्न MAHARASHTRIAN CUISINE  [ ANGOORI PANHA/ PANNA / ZUNKA/ JOWAR BHAKRI /BURKA /CHUTNEY ]

By Dine in with Disha

#Maharashtrian Zunka bhakar🍛 with Spicy 🔥 Burka chutney and 🍇Angoori Panha🍹

झुणका भाकर The name itself a symbol of Maharashtrian food… An easy and Dry preparation of gram flour served with Jowar or Bajra bhakri, Along with spicy 🔥 chilli, garlic and groundnut Burka chutney and fresh black currant panha….So let’s ZIP ZAP ZOOM….

ZUNKA🔶🔶
••INGREDIENTS••
1 cup gram flour / besan
3-4 medium washed, peeled and grated cucumber
3-4 tbsp oil
½ tsp mustard seeds / Rai
½ tsp cumin / Jeera
A generous pinch of asafoetida / hing
1 tbsp chopped garlic
few curry leaves
2 tbsp red chilli powder (you can reduce the amount of chillies as per your taste)
½ tsp turmeric powder / haldi
Salt to taste
2 tbsp fine chopped fresh coriander

••METHOD••
Heat oil in a pan. Add mustard seeds. When splutters add cumin and hing.
Add chopped garlic and cook until slightly pink.
Add turmeric powder and red chilli powder and stir. Immediately add grated cucumber.
Add salt and stir. Cover the pan and cook the cucumber on low flame for 2-3 mins.
The cucumber will release the moisture.
Add gramflour and stir to avoid lumps.
Add coriander and cover the lid once again.
Cook for 3-4 mins on low flame and stir in between.
Garnish with chopped coriander and serve hot with Jowar Bhakri.

JOWAR BHAKRI🔶🔶
••INGREDIENTS••
1 cup Jowar flour
Salt to taste
Warm water to knead the dough

••METHOD••
Take flour in mixing bowl. Add salt.
Mix nicely. Add warm water and knead it nicely with the palm. Nicely kneaded dough is essential for soft and puffed Bhakri.
Now make 4 equal portions of the dough.
Take one portion of the dough and flatten with the help of fingers.
Heat the griddle/ tawa. Bake the bhakri from both the sides.
Similarly bake all the bhakris.
Serve them hot with chutney and Hot Zunka.

BURKA CHUTNEY 🔶🔶

••INGREDIENTS••

3 tbsp of oil
½ tsp mustard seeds / Rai
2 tbsp roasted, peeled and powdered groundnuts
1 tbsp smashed / fine chopped garlic
2 tbsp red chilli powder ( adjust according to taste)
Salt
2 tsp fine chopped coriander

••METHOD••

Heat oil in a small saucepan.
Add mustard seeds, when splutters add garlic and stir fry till it turns slightly brown.
Add groundnut powder and switch off the flame.
Stir for few seconds. Add red chilli powder.
Don’t allow it to burn.
Add salt and coriander and mix.
This chutney can be stored for 8-10 days.
This chutney is a perfect combo for Roti / bhakri/ parathas/ theplas.
An Ideal chutney for Tiffins and Travelling.

ANGOORI PANHA/ PANNA🍇🍇

🔶1 cup black grapes washed
12-15 Mint leaves
¼ tsp jeera powder
¼ tsp of black salt
¼ cup of water
🔶Grind all the ingredients in mixer jar. Keep it in the refrigerator to cool. Strain with a soup strainer and serve chilled.

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