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.
As much as I love experimenting with new fusion recipes, I also have a soft corner for old traditional recipes.
And for my everyday meals, I try and make these traditional recipes, from across different regions of India.
Each and every dish is so delicious and has a unique flavor of its own, which was developed years ago.
Ever since I shifted to Pune, my focus is on preparing authentic recipes from Maharashtrian cuisines that are made here in the households on an everyday basis.
This ZUNKA or JHUNKA is one of them. I made this recipe for the first time when I was out of vegetables and didn’t know what to cook.
That’s when someone suggested I make Zunka recipe, which was quick and needed only a few everyday ingredients that were already available in my pantry.
Made with chickpea flour, it tastes best along with Bhakri.
Love Maharashtrian cuisine? Then do give these recipes a try too – Misal Pav, Bharli Vangi, Masale Bhat, Puran Poli, Pithla, Shengdana Amti, and Sabudana Khichdi.
What is Zunka?
It 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 garlic, green chillies, onions, coriander leaves, and spices.
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 chillies 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.
Ingredients
Serving Suggestions
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 along with Phulka, Tawa Paratha, or even with crispy and flaky Laccha Paratha.
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 chilli powder, bean, 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 it on low heat for 8-10 minutes until it is slightly dry. Garnish with fresh coriander and serve immediately.
Zunka Recipe
It is a traditional Maharashtrian dish made using chickpea flour. It is served with bhakhri for a hearty meal. Here is how to make it.
Ingredients
- 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
Instructions
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.
Recipe Notes
You can make this without onion and garlic as well. Just skip adding them.
Did you make this recipe? Let me know!