Maharashtrian Style Kandyachya Paticha Zhunka (Spring Onion Zhunka)

Instructions

1. This recipe will make 1 serving of kandyachya patachi bhaji.Clean, wash, and finely chop 1/4 cup of spring onions. Separate the white and green parts.
2. Dry roast 1 tablespoon of chickpea flour on medium heat until aromatic. Remove into a bowl and set aside.
3. Heat oil in a pan. Add mustard seeds and let them splutter.
4. Add asafoetida, chopped green chilli, and let the flavors infuse into the oil.
5. Add the white bulbs of spring onions and sauté until translucent.
6. Add the green portion of the spring onions, salt, and sauté until well-cooked. Sprinkle water if needed.
7. Mix in red chilli powder, turmeric powder, and chickpea flour little at a time. Stir well.
8. If the mixture is too dry, sprinkle some water to reach your desired consistency. It should resemble crumbs yet be soft.
9. Check for seasoning, add salt if needed, and let it cook on low flame for 10 more minutes until chickpea flour is fully cooked. Stir occasionally.
10. Switch off the flame and garnish with a little green portion of the spring onions.
11. Serve the Maharashtrian Style Patichya Kandyachi Zunka along with phulkas for a delightful breakfast. Enjoy!