Zunka Recipe (Maharashtrian Jhunka)
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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.
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During our stay in Pune, I learned to make as many Maharashtrian dishes as I could from my househelp. After figuring out how to make Pithla, it was time to try Zunka. Both dishes use similar ingredients but differ greatly in taste and texture.
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 for longer, it will dry out 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 turmeric powder, garam masala powder, and Kashmiri red chili powder.
- Green Chilies – Adjust as per your taste.
- Others – You will need asafetida (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
Step 1: 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
Step 2: Add the following ingredients to the pan and cook until the onions turn pink, stirring frequently.
- 2 teaspoon finely chopped garlic
- 2 teaspoon finely chopped ginger
- 1 teaspoon finely chopped green chilies
- 1 tablespoon chopped cilantro
- ½ cup chopped onions
Step 3: Reduce the heat to low. Add the following ingredients and cook for 3-4 minutes.
- ½ teaspoon turmeric powder
- 1 teaspoon garam masala powder
- 2 teaspoon Kashmiri red chili powder
- 1 cup besan
- 1 teaspoon salt
Step 4: Mash the mixture using the back of a spoon until all the lumps are broken and the mixture is uniformly crumbly.
Step 5: Now add 1 cup of warm water little by little and mix well after each addition.
Step 6: Cover the pan with the lid and cook for 5 minutes. Stir 2-3 times while cooking.
Step 7: Remove the lid and cook for 5-6 minutes until it is slightly dry, stirring frequently.
Step 8: Garnish the zunka with chopped cilantro and serve immediately.
Zunka FAQs
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.
Zunka tastes the best when served fresh. However, if you have any leftovers, store them in an airtight container in the fridge for up to 2–3 days. Let it cool completely before storing to avoid moisture buildup. Always reheat in a pan with a splash of water or oil to bring back softness. Avoid freezing; it ruins the texture.
Other Besan Recipes We Recommend
Veg Curries
Besan Bhindi
Indian Sweets & desserts
Besan Halwa Recipe (Besan Ka Sheera) Rich, Nutty Indian Gram Flour Dessert
Global Breakfast
Besan Chilla
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Zunka Recipe (Maharashtrian 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 the zunka with chopped cilantro and serve immediately.
Tasty and nice.