Zunka Recipe (Jhunka)
Zunka (Jhunka) is a traditional Maharashtrian dish made using besan (chickpea flour). Make it using my easy recipe.
Servings: 4 people
Ingredients
- 4 tablespoons peanut oil or any other cooking oil
- ¼ teaspoon asafetida (hing)
- ½ teaspoon brown mustard seeds
- ½ teaspoon cumin seeds
- 2 teaspoons finely chopped garlic
- 2 teaspoons finely chopped ginger
- 1 teaspoon finely chopped green chilies
- 1 tablespoon chopped cilantro (fresh coriander leaves)
- ½ cup chopped onions
- ½ teaspoon turmeric powder
- 1 teaspoon garam masala powder
- 2 teaspoons Kashmiri red chili powder
- 1 cup besan (chickpea flour, gram flour)
- 1 teaspoon salt or to taste
- 1 cup warm water
Instructions
- Heat oil in a nonstick pan over medium-high heat.
- Once the oil is hot, add asafetida, brown mustard seeds, and cumin seeds and let them crackle for 3-4 seconds.
- Add garlic, ginger, green chilies, cilantro, and onions. Cook until onions turn pink, stirring frequently.
- Reduce the heat to low.
- Add turmeric powder, garam masala powder, Kashmiri red chili powder, besan, and salt, and cook for 3-4 minutes. Mash the mixture using the back of a ladle until all the lumps are broken and the mixture is uniformly crumbly.
- Now add warm water little by little and mix well after each addition.
- Cover the lid and cook for 5 minutes. Stir 2-3 times while cooking.
- Remove the lid and cook for 5-6 minutes until it is slightly dry, stirring frequently. Garnish with chopped cilantro and serve immediately.
Video
Notes
Skip adding asafetida to make gluten-free zunka.
Add some chopped fenugreek leaves (methi), spinach (palak), green bell pepper (capsicum), or spring onions to make this dish even more delicious.
Nutrition
Calories: 258kcal | Carbohydrates: 21g | Protein: 7g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 7g | Sodium: 630mg | Potassium: 330mg | Fiber: 4g | Sugar: 4g | Vitamin A: 316IU | Vitamin C: 3mg | Calcium: 33mg | Iron: 2mg
