What You Need to Know
Besan (Cicer arietinum flour) proteins (legumin, vicilin) undergo heat-induced denaturation while soluble carbohydrates (galactomannans) create a continuous aqueous phase, with turmeric's curcumin acting as a pH-sensitive colorant.
Mastery prevents gritty texture while achieving ideal viscosity for bread-dipping.
Key Parameters
Temperature
82°C
60°C - 95°C
Time
12 minutes
8 minutes - 15 minutes
Equipment
Flat whisk (gavati/chakla)Heavy-bottomed kadhaiWooden stirrer (90° angle)
Steps
- 1.
Zunka Bhakri (Rural Maharashtra): Provides structural integrity to crumbly millet flatbread
The Science
Primary Reaction
Starch gelatinization