Ingredients: cup Gram flour (besan), teaspoon Cumin seeds (Jeera), teaspoon Mustard seeds, Onion - finely chopped, teaspoon Ginger - grated, cloves Garlic - finely chopped, teaspoon Turmeric powder (Haldi), teaspoon Red Chilli powder, teaspoon Asafoetida (hing), teaspoon Sugar, Lemon - juiced, Oil - as needed, - to taste, teaspoon Mustard seeds, sprig Curry leaves, Oil, (Dhania) Leaves - small bunch, Vegetarian diet
Instructions: To begin making the Jhunka Vadi Recipe, dissolve the gram flour adding a little water at a time to make a thick batter. Stir in the turmeric powder, lemon juice, asafoetida powder, salt and red chili powder and keep aside.Heat oil in a heavy bottomed pan; add in the mustard seeds, cumin seeds and allow them to crackle.Add in the finely chopped onions, ginger, garlic and sauté until the onions become soft and translucent.Stir in the gram flour mixture to the onions mixture. Turn the heat to low and keep stirring until the mixture leaves the sides of the pan and the gram flour mixture gets a shiny texture.Turn off the heat and transfer the mixture to greased rectangular pan and spread the mixture evenly.Cut the mixture into square or diamond shapes once the mixture cools.Heat oil in a small pan; add in the sesame seeds and curry leaves and allow it to crackle. Pour the sesame seeds over the gram flour cake and garnish with chopped coriander leaves and serve.Pour the sesame seeds over the Jhunka Vadi and garnish with chopped coriander leaves and serve.Serve the Jhunka Vadi Recipe as a snack during your tea time with Ginger Cardamom Chai.