Maharashtrian Zunka Chickpea Scramble with Millet Flatbread

Ingredients

• 120 g chickpea flour
• 300 ml water
• 1 tbsp neutral oil
• 1 small onion, finely diced
• 2 garlic cloves, minced
• 1 small green chile, minced
• 1/2 tsp mustard seeds
• 1/2 tsp turmeric
• 1 small tomato, diced
• 2 tbsp chopped cilantro
• 120 g millet flour
• 90 ml warm water

Steps

1. Mix millet flour, warm water, and a pinch of salt into a soft dough; divide into four balls and roll each into a small flatbread.
2. Cook the flatbreads in a dry skillet over medium heat for 2 minutes per side until cooked with browned spots; wrap them in a towel.
3. Whisk chickpea flour and water until completely smooth and set it beside the stove.
4. Heat oil in the skillet, add mustard seeds, then cook onion for 3 minutes; add garlic, chile, turmeric, and tomato for 1 minute.
5. Pour in the chickpea mixture and stir constantly over medium-low heat for 5 to 6 minutes until thick, steaming, and no longer raw-tasting.
6. Fold in cilantro, season well, and serve the hot zunka with millet flatbread.

Allergen note: Contains mustard. Check spice mixes for allergens.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.