• 1bunch fenugreekfresh (Methi) leaves cleaned, washed and chopped
  • 4 – 5cloves garlic, crushed
  • 2 onionschopped
  • xbdcup besan(gram flour/chickpea flour)
  • ~ 4 – 5 green chillieschopped (or ~ 2 tsp red chilli powder)
  • saltas per Taste
For the tempering/tadka:
  1. Heat oil in a pan.
  2. Do the tadka- mustard seeds-cumene seeds-turmeric powder.
  3. Add the crushed garlic cloves and the green chillies.
  4. Fry for a few seconds and add the chopped onions.
  5. Fry till translucent and then add the fenugreek leaves and salt.
  6. Mix nicely and cover and cook for 3-4 minutes. Some amount of moisture will be realised while cooking the fenugreek leaves. If you think the methi leaves are too dry sprinkle a little water.
  7. Add the Besan gradually with one hand and stirring constantly with the other.
  8. Adjust the proportion of Besan till it takes up all the moisture. (Consistency of Zunka should be dry.)
  9. Cook for a few more seconds.
  10. Serve hot.
Recipe Notes

Zunka teams up well with Bhakri.This Zunka with veggies is so delicious that I prefer to have it as it is -like upma!