Maharashtrian Style Patichya Kandyachi Zunka Recipe -Spring Onions and Besan Sabzi

Step 1: 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

Step 2: Dry roast the chickpea flour on medium heat till aromatic in a wide pan

Step 3: Once aromatic remove into a bowl and keep aside

Step 4: Heat oil in the same pan in medium flame, add the mustard seeds and let it splutter

Step 5: Once the mustard seeds splutter add the asafoetida and green chillies and let its flavours infuse into the oil

Step 6: Add the white bulbs of spring onions and saute until they turn translucent

Step 7: Now, add the green portion of the spring onion, salt and saute until it is cooked well

Step 8: Sprinkle water if needed

Step 9: Add in the red chilli, turmeric powder and chickpea flour little at a time and mix well

Step 10: If the mixture is too dry, sprinkle some water and bring the consistency to your desired level

Step 11: The consistency should resemble crumbs yet be soft

Step 12: 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

Step 13: Occasionally stir in between

Step 14: Once done, switch off the flame and garnish with little green portion of the spring onions

Step 15: Serve the Maharashtrian Style Patichya Kandyachi Zunka Recipe (Spring Onions and Besan Sabzi), along with phulkas for breakfast, or with Kadhi Pakoras Recipe and Moong Sprouts Usal for a simple yet delectable weeknight dinner