Today again I’m sharing another favourite of S. This is easily the easiest way of making DH happy. He loves this preparation a lot and now me too.
When I tasted this preparation for the first time I had a major discussion with DH. When my MIL informed me that she was making Chapati-Jhunka for the breakfast, I had visualised roti and a dry besan curry, as in North and Central India chapati means the ‘basic phulka’ or ‘roti’ and Jhunka in Marathi means ‘dry besan curry’. Actually there’s always a confusion with those terms too, because in all Maharashtrian homes, Jhunka is dry besan (chickpea flour) curry and Pithala means a thick curry with besan. But if you have ever visited a Jhunka-Bhakar Kendra in Maharashtra, they actually serve the Pithala (wet version) with Bhakari.
In all this confusion in my mind, I was extremely surprised, when the preparation was actually served to me, as the Jhunka made was quite like the Maharashtrian Pithala (wet version and not dry) though very different in taste and Chapati was quite like the Paratha but the texture was very different. The Chapati, is much more softer and thinner than the regular Paratha. It is quite similar to ‘Ghadi chi Poli’ made in Maharashtra, though not quite the same as the layers (papudara) are not separated.
I loved the preparation to the core and it tastes best when served hot. I learnt the preparation when it was made the next time again and ever since then it frequents my kitchen. It can be served as a breakfast, lunch or dinner item. We are always eager to eat it, no matter when it’s served.
The soft Chapatis and the naturally flavoured Jhunka just compliment each other and together they play music in your mouth. It’s a preparation that anyone would love and it so happened that I sent it in S’s lunch box and the dish was liked by all. In fact S was surprised that they had not heard of the dish and asked him how it was made..
I’m posting the recipe of Jhunka here, for understanding, how the Chapati is made, please check here in my other blog Kitchen-Basics.
1tsp mustard seeds
1tbsp mix of urad-chana daal
4heaped tbsp besan (chickpea flour)
1 big onion, finely chopped
1 big onion, finely chopped
1/4tsp turmeric pwd
4green chillies finely chopped
1”piece ginger grated
2sprigs curry leaves, finely chopped
2tbsp coriander, finely chopped
3-4tbsp sour curds
about 2glasses water
salt to taste
Heat oil and add mustard seeds, once they splutter, add the mixed daals and fry till golden in colour.
Add the green chillies, curry leaves and half the coriander, sauté.
Add the chopped onion and sauté. Cook till translucent.
Add the chickpea flour and turmeric and roast lightly.
Lower the flame and add curds.
Mix properly and add the water gradually, stirring continuously to avoid lumps.
Keep the curry a little thin as it thickens fast on cooking and further on cooling.
Add salt to taste and remaining coriander and bring it to a boil and simmer cook for 5mins.
Serve hot with Chapati.