How to Make Fenugreek Leaf Zunka or Chickpea Flour Curry
Methi Zunka or Fenugreek Leaf Zunka
A Healthy Combination of Gram Flour And Fenugreek Leaves
This curried chickpea flour and fenugreek has a nice flavor of a fried gram flour snack. The bitterness of the fenugreek leaves gets nullified by the nutty flavor of the flour.
Add spices like coriander powder, red chili powder, and garam masala powder to give this yummy side dish a hot and spicy finish.
Serve this zunka with Jowar roti, flatbread, or chapati. Enjoy the taste.
- 2 packed cups fenugreek leaves, washed, finely chopped
- 1/4 cup onions, finely chopped
- 3/4 cup chickpea flour/besan powder
- 2 pinches hing/asafoetida powder
- 1/2 tsp mustard seeds
- 3 garlic cloves, minced
- 1/2 inch ginger, minced
- 1/4 tsp turmeric powder
- 1/2 tsp red chili powder
- 1/4 tsp coriander powder
- 1/4 tsp garam masala powder
- 2 tbsp oil
- salt to taste
Fenugreek Leaf Zunka or Methi Zunka
Step-By-Step Instructions and Images for Making Fenugreek Leaf zunka
- Roast chickpea flour on a low fire till it changes its texture and the raw smell disappears. Keep aside.
- Heat oil in a deep-bottomed pan. Add mustard seeds. Let them splutter.
- Add asafoetida powder. Throw in minced ginger and garlic. Also add chopped onions. Saute on a low fire till onions become transparent.
- Add all spice powders like coriander powder, turmeric powder, red chili powder, and garam masala powder. Mix with the other contents.
- Now add chopped fenugreek leaves. Mix it well with the seasonings. Cover the pan and cook till it is done.
- Add roasted gram flour. Gently mix it while stirring continuously. Add salt. Add a few drops of water if necessary to combine the contents. Keep the flame low all the time.
- Remove the pan from the heat. Don't cover it. Fenugreek zunka is ready to serve.
- Serve it with jowar roti or any other flatbread. Enjoy the taste!
An Important Tip:
If you want to beat the natural bitterness of the fenugreek (methi) leaves, add some jaggery powder to the pan while adding the spices. I didn't add any because I like to enjoy that slightly bitter taste.