PATICHA KANDA PEETH PERUN BHAJI |PATICHA KANDYACHA JHUNKA

PATICHA KANDYACHA Zhunka is considered to be a  typical  Marathi dish since it is prepared in almost all homes across the state. This is a dry vegetable. Its called as  'Paticha kandyachi peeth perleli bhaji' in marathi  meaning spring onion /shallot subji with gram flour. I have always loved this item,. Combining spring onion with gram flour and jaggery in this subji wonderfully balances out all the flavors.

Green onion ( Kandyachi pat called in marathi) is famous for its use in most of the Chinese dishes. It adds a great flavor to any salad.You can  even prepare this sabji with bellpeppers (simla mirchi) called as simla mirchi   peeth perleli bhaji or with FENUGREEK methi in marathi) called as methichi  peeth perleli bhaji .

I think this is because the recipe is highly versatile - as long as you have some chickpea flour handy you can make this dish. This can serve as a good side dish to the main course.





Ingredients:

2 bunches of spring onion
 3/4 cup chickpea flour (besan)
 2-3 garlic cloves, minced
 1/2 tsp mustard seeds
 a pinch of asafoetida
 1/4 tsp turmeric
 1/2 tsp red chilli powder (or to taste)
 1/4 tsp coriander powder
 1/2 tsp garam masala
 1/4 tsp jaggery  / sugar (optional; if you find fenugreek too bitter)
 salt to taste
 oil

Method:

1.Wash spring onions  in 2-3 changes of water  to remove any dirt.

2. Remove the dry skin on the onions if any. Cut the root of the spring onion.Separate the leaves part from the onion with knife. Wash the leaves and pat dry. Chop the white onions and leaves separately.

3.Roast the flour on low heat just till it changes texture and doesn't smell raw.

4.Heat oil in a pan and add mustard seeds. When they splutter add asafoetida and garlic. Add chopped onion and saute for  a minute,next add green leaves. Next add turmeric, red chilli powder, coriander powder and garam masala. Mix well.



5. Add salt & sugar / jaggery. Cover and cook on steam till done.

6.Add roasted flour gradually mixing all the while. Sprinkle a little water as necessary to combine the mixture. Cook on low heat for a few minutes.



7.Remove from heat when flour is cooked. Don't cover the pan.





Tips:

1.Add chickpea flour with a spoon in parts. Mix and then add another spoon to get the idea of the quantity required to determine the dryness of the veggie
2. Zunka can also be made with normal onions, green bellpeppers and methi (fenugreek).
3. Add 1 tsp of goda masala for variation & skip garam masala & coriander powder.
4.This sabji requires a tsp of oil more than the regular one as there is no water added in it.