Welcome to GrubAllergy! Today, we're diving into a classic Indian dish with a modern, allergy-friendly twist—Kanda Path Zunka, also known as Patichya Kandyachi Zunka or Spring Onion with Besan curry. This flavorful recipe is a staple in Maharashtrian-style cuisine and is perfect for those with food allergies, making it a must-try in allergy-free recipes.

This Kanda Path Zunka recipe is free from wheat, peanuts, tree nuts, dairy, casein, soy, eggs, sesame, fish, and shellfish. It’s a nutritious and hearty dish that brings the best of Indian cuisine to your table. Whether you know it as Kandyacha Paaticha Zunka or Patichya Kandyachi Zunka, this spring onion with besan recipe is sure to become a favorite.

This Kanda Path Zunka Recipe is free from :

• Wheat
• Peanuts
• tree nuts
• dairy
• casein
• soy
• egg
• sesame
• fish
• shellfish

Ingredients For Kanda Path Zunka:

• 1 bunch Spring Onions (Kanda Path) - finely chopped
• ½ Onion - finely chopped
• ½ - 1 cup Chana Dal Flour (Besan)
• 4-5 Garlic cloves - crushed
• 2 TBSP Vegetable Oil
• 1 Tsp Mustard Seeds (Mohiri)
• 1 Tsp Cumin Seeds (Jeera)
• ¼ Tsp Hing Powder
• 1 Tsp Turmeric Powder
• 1 Tsp Red Chili Powder
• 2 Tsp Coriander Seeds Powder
• 1 Tsp Cumin Seeds Powder
• Salt to taste
• 1 cup Hot Water

Step-by-Step Method:

Heat the Iron Kadai:

Start by heating an iron kadai or pan on medium heat. The key to a perfect Zunka is using an iron pan, which enhances the authentic flavors of Maharashtrian-style Patichya Kandyachi Zunka and gives you that irresistible, slightly burnt texture.

Prepare the Tadka:

• Once the kadai is hot, add 2 tablespoons of vegetable oil. For Kandyacha Paaticha Zunka, you’ll need slightly more oil than usual to achieve the right consistency.
• Add 1 teaspoon of mustard seeds, 1 teaspoon of cumin seeds, and ¼ teaspoon of hing powder. Let them sizzle until fragrant.
• Add the crushed garlic and sauté until it turns golden brown.

Sauté the Onions:

Add the finely chopped onions, including the onion bulbs from the spring onions. Sauté until they turn translucent, ensuring a rich base for your Kanda Path Zunka.

Add Dry Spices:

Now, add 1 teaspoon of turmeric powder, 1 teaspoon of red chili powder, 2 teaspoons of coriander seeds powder, 1 teaspoon of cumin seeds powder, and salt to taste. Mix well to infuse the flavors.

Cook the Masala:

Add â…“ cup of hot water to the masala, cover the pan, and let it cook for 2-3 minutes. This step helps in blending the spices, making your Patichya Kandyachi Zunka Recipe extra flavorful.

Add Spring Onions:

Stir in the finely chopped spring onions and mix well. The spring onions are the star of this Maharashtrian-style Patichya Kandyachi Zunka, adding a fresh, vibrant flavor to the dish.

Incorporate Besan (Chana Dal Flour):

Gradually add 2-3 tablespoons of besan at a time, mixing thoroughly to avoid lumps. This step is crucial for achieving the perfect texture in your Spring Onion with Besan curry.

Cook and Mix:

Add 2-3 tablespoons of hot water, cover, and cook for 3-4 minutes. Remove the lid, mix well, and repeat this process 2-3 times to ensure the besan is fully cooked and the flavors are well integrated.

Serve:

Once your Kanda Path Zunka is ready, you’ll notice a slightly burnt layer at the bottom of the pan—this is the best part! Serve the hot Kandyacha Paaticha Zunka with bhakri and a side of onion and garlic chutney.

Conclusion:

This Patichya Kandyachi Zunka Recipe is a flavorful and satisfying dish that's perfect for anyone with food allergies. It’s an easy-to-make, allergy-free recipe that captures the essence of Indian cuisine. Enjoy it hot with bhakri or your favorite gluten-free bread!

Discover our Kala Chana Batata recipe for another hearty and allergy-friendly Indian dish that's rich in flavor and perfect for any meal.

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