JUNKA / Chickpea flour curry- dry fry

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It’s almost end of the month and I have not even  posted one recipe, I have been caught up with loads of things, only from the weekend  I am a bit free , so was thinking that I should post a recipe no matter what , so this simple yet tasty dish came to my mind and here I am posting the recipe, which is quick to make and  which come handy in the busy days , there are many variations in this recipe, as far as I know it’s made mostly in north Karnataka and Maharashtra, you can eat it with roti’s  and chapatti. My recipe is my mom’s version very simple. So let’s start making

WHAT YOU WILL NEED

For chickpea batter

Chickpea flour/besan flour – 1/4th cup

Water – 3/4th cup

Salt – ½

Turmeric – ¼

Oil – 1 tsp

Lemon juice – 1tsp

For the curry

Onion – 1 medium size chopped finely

Capsicum – 1 chopped

Green chilli – 6 to 10 chopped

Salt – ½ tsp

Turmeric – 1/4th tsp

Oil – 1tbsp

Jeera – 1tsp

Coriander –   1tbsp chopped

HOW TO MAKE

In a pan add oil; once the oil is hot add jeera, onion, green chilli, turmeric, salt and mix well cook for 5 minutes.

Now add the chopped capsicum and coriander mix well and cook for 5 minutes or until done.

In a bowl add the flour, salt, salt, lemon juice, oil and mix well, then add water little by little and make a smooth batter without lumps.

Now add the batter in the cooked onion capsicum fry and mix well, and keep steering until mixed well no lumps should be formed.

It should be cooked in low flame, mix well for 10 to 15 minutes, and fry until all the moisture from the batter and then it’s ready to serve.

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NOTES

Green chillies add accordingly, more spicy more tasty I feel.

Actually chickpea is substitutes for eggs mostly; even its brine or water is used as egg substitute.

Dill and mint leaves can be also be added, both of them or either one of them can be added it makes it very flavourful.

I like the crunch in the capsicum, so I have cooked only for few minutes, so cook according to your taste.

The more you fry the chickpea batter more better taste.

 

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14 thoughts on “JUNKA / Chickpea flour curry- dry fry

  1. This is a classic Maharastrian recipe with your twist …which i liked a lot. We normally dry roast the chickpea flour and then cook the capcicum and add the roasted flour and then a bit of water is sprayed so it cooks.
    But i love how you made it like a Jhunka very interesting twist on a classic. Super love…..Next time will try it your way 🙂
    Happy Holi to you and family.
    http://www.mumbaitomelbourne.com/food-and-health-blog-posts/saffron-rice-kheer-keshar-and-tandla-chi-kheer

    • Yeah and it’s made a lot in North Karnataka too…. Thank you for sharing your recipe will try that next time…. Happy Holi to you and your family …..

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