In a pan, add oil, mustard seeds, cumin seeds, hing, and garlic cloves. Sauté it.

Then add chopped onion, turmeric powder, and green chili slits. Sauté till onion is slightly transparent.

Now add besan and roast till it slightly changes its color and becomes aromatic.

add red chili powder and salt. mix well.

sprinkle ¼ cup of water and cover the pan for 2 minutes. mix well.

keep sprinkling water in batches until the mixture turns moist. I have sprinkled almost 1 cup of water in batches.

give a good mix making sure there are no lumps.

Now in a tadka pan, add 1 tbsp oil, mustard seeds, dry red chili and curry leaves. sauté it and add tempering into zunka.

lastly, add in coriander leaves and enjoy zunka with bhakri.

In a pan, add water, salt, and ghee. mix well and bring water to boil.

When water starts to boil, lower the flame and add the flour mixture to it. mix well with a rolling pin.

Switch off the gas. Cover and steam dough for 3 minutes.

Now add the flour mixture into a large pan and press it with the bowl. The dough should be smooth and soft. add little hot water if the dough is not properly bind.

Now take a medium size ball and flatten it out between your palm.

Then place it on a rolling board and dust some dry flour on it to prevent it from sticking while patting it.

now pat gently with one hand and roll it slightly with a rolling pin, make sure to dust with jowar flour if required.

furthermore, place the bhakri on hot tawa. press gently and cook all the sides.

serve super soft jowar bhakri with junka and chutney.