Pitala/zunka Recipe

Cooking Directions

• STEP 1.In a pan, dry roast the besan until it turns golden brown and aromatic.
• STEP 2.In a separate pan, heat oil and add mustard seeds, cumin seeds, and curry leaves.
• STEP 3.Add chopped onions and sauté until golden brown.
• STEP 4.Add ginger-garlic paste, turmeric powder, red chili powder, and coriander powder. Cook for a minute.
• STEP 5.Add water and bring it to a boil.
• STEP 6.Gradually add the roasted besan while stirring continuously to avoid lumps.
• STEP 7.Cook until the mixture thickens and the besan is cooked.
• STEP 8.Garnish with coriander leaves and serve hot with bhakri or rice.

Cooking Tips

• Roast the besan on low heat to avoid burning.
• Stir continuously while adding besan to avoid lumps.
• You can add chopped green chilies for extra spice.

Storage and Serving

• Pitala/zunka can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat before serving and adjust the consistency with water if needed.
• Serve hot with bhakri or rice for a wholesome meal.