Zunka
Zunka (Jhunka) is a traditional Maharashtrian dish made using besan (chickpea flour). Make it using my easy recipe.
Love Maharashtrian cuisine? Then do try these too: Bharli Vangi, Masale Bhat, Puran Poli, and Shengdana Amti.
During our stay in Pune, I learned to make as many Maharashtrian dishes from my househelp as I can. After figuring out how to make Pithla, it was time to try Zunka. Both recipes use similar ingredients but are very different in taste and texture.
About Zunka
Zunka (Jhunka) is a traditional Maharashtrian dish made using chickpea flour (besan, gram flour), onions, and spices. It is like a dry crumbly chutney in texture.
There is another popular Maharashtrian dish made using besan: Pithla. Zunka is a dry version of it.
It is a great dish when you are out of fresh veggies. Traditionally, Zunka is served with Jowar Bhakri, Thecha, and Taak. Zunka Bhakri (Zunka Bhakar) is a popular combination in Maharashtra.
Ensure you eat it hot; if you keep it longer, it will get drier and won’t taste as good as the fresh one.
Ingredients
Besan (Chickpea flour, Gram Flour) makes the base of zunka.
Oil – Traditionally, it is made in peanut oil, but you can use any cooking oil.
Onions and Garlic – I love the taste these two ingredients add to this simple dish.
Spices – You will need spices such as turmeric powder, garam masala powder, and Kashmiri red chili powder.
Green Chilies – Adjust as per your taste.
Others – You will need asafatida (hing), brown mustard seeds, cumin seeds, cilantro (fresh coriander leaves), and warm water.
Skip adding asafetida for a gluten-free version.
Add some chopped fenugreek leaves (methi), spinach (palak), green bell pepper (capsicum), or spring onions to make zunka even more delicious.
How To Make Zunka
Heat 4 tablespoon peanut oil in a nonstick pan over medium-high heat.
Add the following ingredients once the oil is hot, and let them crackle for 3-4 seconds.
- ¼ teaspoon asafetida
- ½ teaspoon brown mustard seeds
- ½ teaspoon cumin seeds
Add the following ingredients
- 2 teaspoon finely chopped garlic
- 2 teaspoon finely chopped ginger
- 1 teaspoon finely chopped green chilies
- 1 tablespoon chopped cilantro
- ½ cup chopped onions
Cook until onions turn pink, stirring frequently.
Reduce the heat to low.
Add the following ingredients and cook for 3-4 minutes. Mash the mixture using the back of a spoon until all the lumps are broken and the mixture is uniformly crumbly.
- ½ teaspoon turmeric powder
- 1 teaspoon garam masala powder
- 2 teaspoon Kashmiri red chili powder
- 1 cup besan
- 1 teaspoon salt
Now add 1 cup of 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.
Frequently Asked Questions
Zunka is incomplete without onion and garlic. But if you do not eat these ingredients, you can avoid adding them and add only finely chopped capsicum and green chilies to get that crunch.
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Zunka Recipe (Jhunka)
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.
Tasty and nice.