Zunka, Jowar Bhakri and Green Chili Thecha

Ingredients

• 2 cup jowar atta
• 1.5 cup hot water (for kneading)
• 0.75 tsp salt
• 2 tbsp ghee (optional, for serving)

Instructions

1. 1

   Prepare the dough: In a large bowl, mix together the jowar flour and salt. Gradually pour in the hot water while mixing with a spoon. The water should be hot but manageable to touch. Once the flour comes together, knead it with the heel of your palm for 5-7 minutes until you get a smooth, soft, and pliable dough. It should not be sticky. Cover the dough with a damp cloth and let it rest for 10 minutes.

2. 2

   Divide the dough into equal portions.

3. 3

   Pat the bhakri: Take one portion of the dough and roll it into a smooth ball. Sprinkle some dry jowar flour on a clean, flat surface or a chakla (rolling board). Place the dough ball on the floured surface and gently flatten it with your palm. Using your fingers and palm, start patting the dough, rotating it simultaneously to form an even, thin circle of about 5-6 inches in diameter. Dust with more flour as needed to prevent sticking.

4. 4

   Cook the bhakri: Heat a cast iron tawa or griddle over medium-high heat. It should be hot before you place the bhakri on it. Carefully lift the patted bhakri and place it on the hot tawa. Sprinkle a little water on the top surface and spread it evenly with your fingers. Cook for about 1 minute, until the water evaporates and the top looks dry. Flip the bhakri and cook the other side for another 1-2 minutes, until light brown spots appear. Using tongs, lift the bhakri and place it directly on a medium flame. It will puff up like a balloon. Flip and cook the other side on the direct flame for a few seconds. Avoid burning it. Repeat the process for all the remaining dough balls.

5. 5

   Serve the Jowar Bhakri immediately, smearing a little ghee on top if you like.

Ingredients

• 100 g Green Chilies (Use a spicy variety like Lavangi or Kolhapuri for authentic heat)
• 12 cloves Garlic Cloves (Peeled)
• 0.25 cup Raw Peanuts
• 1 tsp Cumin Seeds
• 1 tbsp Vegetable Oil (Peanut oil can also be used for a more authentic flavor)
• 0.75 tsp Salt (Adjust to taste)
• 2 tbsp Coriander Leaves (Chopped, optional)
• 1 tsp Lemon Juice (Optional, to balance the heat)

Instructions

1. 1

   Roast Peanuts and Sauté Aromatics

   • Heat a heavy-bottomed pan or skillet over medium heat. Add the raw peanuts and dry roast for 3-4 minutes, stirring constantly, until they are fragrant and have light brown spots. Remove from the pan and set aside to cool.
   • In the same pan, add 1 tbsp of oil. Once the oil is hot, add the peeled garlic cloves and green chilies (stems removed).
   • Sauté for 4-5 minutes, stirring occasionally, until the chilies develop charred blisters and the garlic turns light golden. Be careful, as chilies can splutter.
   • Add the cumin seeds and sauté for another 30 seconds until they become fragrant. Turn off the heat.
2. 2

   Prepare for Crushing

   • Allow the chili-garlic mixture to cool for a few minutes until it's safe to handle.
   • Transfer the sautéed chilies, garlic, cumin seeds, roasted peanuts, and salt to a mortar and pestle (khalbhatta) for the most authentic texture.
   • Alternatively, you can use a small food processor or a chopper.
   • If using, add the chopped coriander leaves to the mixture.
3. 3

   Crush to a Coarse Texture

   • Using the pestle, pound the ingredients into a coarse, rustic mixture. Do not grind it into a fine paste; thecha should have a chunky texture.
   • If using a food processor, pulse 3-4 times for just a few seconds each time. Scrape down the sides between pulses.
   • Once crushed, stir in the lemon juice, if using. This helps to balance the intense heat.
4. 4

   Serve

   • Transfer the Green Chili Thecha to a serving bowl.
   • Serve as a fiery accompaniment with Jowar or Bajra Bhakri, roti, or as a side with dal and rice to add a powerful flavor kick.