Maharashtrian Style Patichya Kandyachi Zunka Recipe -Spring Onions and Besan Sabzi
Maharashtrian cuisine unveils several recipes crafted from everyday kitchen ingredients, especially handy when the pantry runs low on fresh produce. Maharashtrian Style Patichya Kandyachi Zunka Recipe, featuring Spring Onions and Besan Sabzi, is one such dish prepared using spring onions and chickpea flour (besan). "Patichya Kanda" translates to spring onions in Marathi. This recipe is a flavorful delight made with minimal ingredients. Zunka is a traditional dry Maharashtrian preparation using chickpea flour. When spring onions and besan are on hand, this dish can be whipped up effortlessly, making it a quick solution for times when vegetables are scarce.
Ingredients
- 3 cups Spring Onion (Bulb & Greens), finely chopped
- 1/2 cup Gram flour (besan)
- 1 Green Chilli , finely chopped (adjust)
- 1/2 teaspoon Turmeric powder (Haldi)
- 1 teaspoon Red Chilli powder
- 1 teaspoon Mustard seeds (Rai/ Kadugu)
- 1 pinch Asafoetida (hing)
- 2 teaspoons Oil
- Salt, to taste
Instructions
- To begin making Maharashtrian Style Patichya Kandyachi Zunka Recipe, clean, wash and finely chop the spring onions, separate the white parts from the greens, chop and keep aside.
- Dry roast the chickpea flour on medium heat till aromatic in a wide pan. Once aromatic remove into a bowl and keep aside.
- Heat oil in the same pan in medium flame, add the mustard seeds and let it splutter.
- Once the mustard seeds splutter adds the asafoetida and green chillies and let its flavours infuse into the oil.
- Add the white bulbs of spring onions and saute until they turn translucent.
- Now, add the green portion of the spring onion, salt and saute until it is cooked well. Sprinkle water if needed.
- Add in the red chilli, turmeric powder and chickpea flour little at a time and mix well.
- 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 10 more minutes till chickpea flour is fully cooked. Occasionally stir in between.
- Once done, switch off the flame and garnish with little green portion of the spring onions.
Tried this recipe?Let us know how it was!