Zunka or Jhunka is a traditional Maharashtrian dish made using chickpea flour. It is served with Bhakhri for a hearty meal. Here is how to make it.
About This Recipe
Zunka is a traditional recipe from the state of Maharashtra which is prepared in almost every household.
It is a dry version of Pithla and is made with gram flour or besan.
The gram flour is cooked along with basic everyday ingredients to get a simple yet tasty side dish for your meals.
A perfect last-minute recipe, that can be cooked under 15 minutes. You can also add in some methi, palak, or spring onions to make this dish. You can also skip onions and make this recipe without onions and only with green chilies and garlic.
Make sure that you eat it hot right from the stove, as if you keep it for longer it will get dry and won’t taste as good as the fresh one.
This Zunka is,
- Easy to make
- A 15-minute affair
- Apt for everyday meals
- Made with just a few ingredients
- Prepared in every Maharashtrian household
Gran Flour – Gram Flour or Besan is one of those ingredients, that are apt to use when you are out of vegetables. In this recipe, we will roast the besan with other ingredients to make Zunka.
Vegetable Oil – Use any vegetable oil of your choice to make this dish.
Onion and Garlic – I love the taste these two ingredients add in this rather simple dish Zunka. You can also use green onions instead of onions to make this dish.
Spices – You will need some everyday spices such as turmeric powder, garam masala powder, Kashmiri red chili powder. Use Kashmiri powder as it will add a nice color to the same, without making it spicy.
Green Chillies – For that much-needed spice! You can avoid adding it if you are making the same for kids.
Other Ingredients – Other than the above ingredients, you will need hing, mustard seeds, cumin seeds, fresh coriander, and warm water.
Step By Step Recipe
Heat oil in a pan. Once the oil is hot, add hing, mustard seeds, and cumin powder and let them crackle for a few seconds.
Add garlic, fresh coriander, green chilli and onion and fry until onions turn pink in colour.
Add turmeric powder, garam masala powder, Kashmiri red chili powder, besan, and salt to taste and fry on medium heat for 3-4 minutes.
Now add warm water little by little and keep cooking the zunka. Cover the lid and cook for 5 minutes.
Remove the lid and cook it on low heat for 8-10 minutes until it is slightly dry. Garnish with fresh coriander and serve immediately.
Frequently Asked Questions
Yes, as this dish only uses Gram Flour or Besan which is gluten-free. There is no other ingredient in this dish that is gluten too, making this dish apt for gluten-free meals.
Both are popular Maharashtrian dishes which are made with gram flour or besan. But where Pithla is a bit liquidy, Zunka is a dry version of Pithla.
You can check out my Pithla recipe here – Maharashtrian Pithla.
If you ask me, this dish is incomplete without onion and garlic. But if you do not eat the same, you can avoid adding them and add only finely chopped capsicum and green chilies instead to get that crunch.
Traditionally, it is served along with Bhakri, Thecha, and Buttermilk.
Zunka Bhakri or Zunka Bhakar is a popular combination in Maharashtra.
You can also serve it as a side dish with your favourite Dal and Steamed Rice.
This Maharashtrian dish, Zunka can be served only fresh. If you keep it for longer, it will become very dry and won’t taste good even after reheating.
As it gets ready in just 15 minutes, I would recommend you to make it fresh and serve right out of the pan.
- 4 tbsp Vegetable Oil
- 1/4 tsp Hing
- 1/2 tsp Mustard Seeds
- 1/2 tsp Cumin Seeds
- 2 tsp Garlic (finely chopped)
- 1 tbsp Fresh Coriander (chopped)
- 1 tsp Green Chillies (chopped)
- 1/2 cup Onion (chopped)
- 1/2 tsp Turmeric Powder
- 1 tsp Garam Masala Powder
- 2 tsp Kashmiri Red Chilli Powder
- 1 cup Besan
- Salt (to taste)
- 1 cup Warm Water
- Heat oil in a pan.
- Once the oil is hot, add hing, mustard seeds and cumin seeds and let them crackle for a few seconds.
- Add garlic, fresh coriander, green chilli and onion and fry until onions turn pink in colour.
- Add turmeric powder, garam masala powder, kashmiri red chilli powder, besan and salt to taste and fry on medium heat for 3-4 minutes.
- Add warm water little by little and keep cooking the zunka.
- Cover the lid and cook for 5 minutes.
- Remove the lid and cook the zunka on low heat for 8-10 minutes until it is slightly dry.
- Garnish with fresh coriander and serve immediately.