To begin making Maharashtrian Style Patichya Kandyachi Zunka Recipe, clean, wash and finely chop the spring onions, separate the white parts from the greens , chop and keep aside.

Dry roast the chickpea flour on medium heat till aromatic in a wide pan. Once aromatic remove into a bowl and keep aside.

Heat oil in the same pan in medium flame, add the mustard seeds and let it splutter.

Once the mustard seeds splutter add the asafoetida and green chillies and let its flavours infuse into the oil.

Add the white bulbs of spring onions and saute until they turn translucent.

Now, add the green portion of the spring onion, salt and saute until it is cooked well. Sprinkle water if needed.

Add in the red chilli, turmeric powder and chickpea flour little at a time and mix well.

If the mixture is too dry, sprinkle some water and bring the consistency to your desired level.

The consistency should resemble crumbs yet be soft.

Check for the seasoning, add salt if needed and let it cook on low flame for 10 more minutes till chickpea flour is fully cooked. Occasionally stir in between.

Once done, switch off the flame and garnish with little green portion of the spring onions.

Serve the Maharashtrian Style Patichya Kandyachi Zunka Recipe (Spring Onions and Besan Sabzi), along with phulkas for breakfast, or with Kadhi Pakoras Recipe and Moong Sprouts Usal for a simple yet delectable weeknight dinner.