Zunka

Zunka

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zunka recipe | jhunka | Marathi zunka bhakar | Maharashtrian zunka |

zunka is an authentic Maharashtrian delicacy which is slightly spicy but very satisfying in texture, flavour and aroma. Learn how to make Marathi zunka bhakar.

Traditional Maharashtrian and spicy, the Maharashtrian zunka is considered by many as a dry version of the famous pitla. It is like a curry of ginger, green chillies, garlic, onions and coriander perked up with a very flavourful tempering.

To make zunka, heat the oil in a deep non-stick kadhai and add the mustard seeds. When the seeds crackle, add the cumin seeds and asafoetida and sauté on a medium flame for a few seconds. Add the ginger, green chillies, garlic and onions and sauté on a medium flame for 5 minutes. Add the turmeric powder, besan and salt, mix well and cook on a slow flame for 1 to 2 minutes, while stirring occasionally. Add 1½ cups of hot water and mix well. Cover with a lid and cook on a slow flame for 3 to 4 minutes, while stirring occasionally. Add the coriander, mix well and keep aside. For the tempering, heat the oil in a small non-stick pan, add the mustard seeds, asafoetida and garlic and sauté on a medium flame for 1 minute. Add the curry leaves and red chillies and sauté on a medium flame for a few seconds. Add the tempering to the zunka and mix well. Serve immediately with chawal bhakri.

Although a variety of spices are used, the curry leaves in the tempering lends a classic, aromatic touch to this jhunka. Serve it right off the stove with bhakri, thecha and buttermilk, as it will get dry if left for long.

Though some good quantity of oil has been used in the Marathi zunka bhakar, you can benefit from the protein in besan and also gain in some antioxidant allicin from onion and garlic.

Tips for zunka. 1. Ensure the besan has no moisture and is free of lumps, else the zunka might also turn lumpy. 2. After adding hot water at step 5, stir it instantly to get a uniform mixture. 3. The unique cooking method of tempering it twice is crucial to get an authentic taste.

Enjoy zunka recipe | jhunka | Marathi zunka bhakar | Maharashtrian zunka | with photos and video below.

Zunka recipe - How to make Zunka

Preparation Time:    Cooking Time:    Total Time:     4Makes 4 servings
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Method
    Method
  1. Heat the oil in a deep non-stick kadhai and add the mustard seeds.
  2. When the seeds crackle, add the cumin seeds and asafoetida and sauté on a medium flame for a few seconds.
  3. Add the ginger, green chillies, garlic and onions and sauté on a medium flame for 5 minutes.
  4. Add the turmeric powder, besan and salt, mix well and cook on a slow flame for 1 to 2 minutes, while stirring occasionally.
  5. Add 1½ cups of hot water and mix well. Cover with a lid and cook on a slow flame for 3 to 4 minutes, while stirring occasionally.
  6. Add the coriander, mix well and keep aside.
  7. For the tempering, heat the oil in a small non-stick pan, add the mustard seeds, asafoetida and garlic and sauté on a medium flame for 1 minute.
  8. Add the curry leaves and red chillies and sauté on a medium flame for a few seconds.
  9. Add the tempering to the zunka and mix well.
  10. Serve immediately with chawal bhakri.
Nutrient values (Abbrv) per serving
Energy272 cal
Protein9 g
Carbohydrates28.4 g
Fiber6.6 g
Fat13.6 g
Cholesterol0 mg
Sodium33.1 mg
Click here to view calories for Zunka
Zunka Video by Tarla Dalal
Zunka recipe with step by step photos

Like Zunka

    Like Zunka
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For the Zunka

    For the Zunka
  1. To make zunka recipe | jhunka | Marathi zunka bhakar | Maharashtrian zunka | heat the oil in a deep non-stick kadhai.
  2. Add the mustard seeds.
  3. When the seeds crackle, add the cumin seeds 
  4. Add the asafoetida (hing) and sauté on a medium flame for a few seconds.
  5. Add the ginger.
  6. Add the green chillies.
  7. Add the garlic.
  8. Add the onions.
  9.  Sauté on a medium flame for 5 minutes.
  10. Add the turmeric powder.
  11. Add the besan.
  12. Add the salt.
  13. Mix well and cook on a slow flame for 1 to 2 minutes, while stirring occasionally.
  14. Add 1½ cups of hot water.
  15. Mix well. 
  16. Cover with a lid. Cook zunka | jhunka | Marathi zunka bhakar | Maharashtrian zunka | on a slow flame for 3 to 4 minutes, while stirring occasionally.
  17. Add the coriander.
  18. Mix zunka | jhunka | Marathi zunka bhakar | Maharashtrian zunka | well and keep aside.

For the tempering of the Zunka

    For the tempering of the Zunka
  1. For the tempering, heat the oil in a small tempering pan.
  2. Add the mustard seeds.
  3. Add the asafoetida.
  4. Add the garlic.
  5.  sauté on a medium flame for 1 minute.
  6. Add the curry leaves.
  7. Add the red chillies.
  8. Sauté on a medium flame for a few seconds.
     

How to proceed for the Zunka

    How to proceed for the Zunka
  1. Add the tempering to the zunka | jhunka | Marathi zunka bhakar | Maharashtrian zunka |.
  2. Mix Zunka well. 
  3. Serve zunka | jhunka | Marathi zunka bhakar | Maharashtrian zunka | hot with chawal bhakri.

Reviews

Zunka
 on 05 Sep 20 07:31 PM
5

Very tasty and garlicky. Loved it
Tarla Dalal
09 Sep 20 05:14 PM
   Manali thanks for the feedback !!! keep reviewing recipes, articles you loved.
Zunka
 on 05 Aug 20 12:33 PM
3

Zunka
 on 09 Jun 20 01:43 PM
5

I grew up listening to your shows on national network... you were and are still the queen LOVED the recipe ..... almost learnt all cross state recipes from you.... Thank you so much!
Tarla Dalal
09 Jun 20 07:07 PM
   Renuka, thanks for your kind words and that is what inspires the entire team to work hard.
Zunka
 on 27 Dec 17 08:45 PM
5

Namaste aunty aapki recipe jordaar h Gajab ka khana bana Dhanyawad
Tarla Dalal
28 Dec 17 09:24 AM
   Happy to know you have liked the recipe.. Do try more recipes and give us your feedback.. Happy Cooking!!
Zunka
 on 10 Jan 14 10:59 AM
5

This famous maharashtrian dish is available everwhere on the streets of mumbai and I was always curious as to how its made! this recipe seemed like its perfect replica..only a healthier one! I found the zunka very tasty and went well with bhakri and onions ofcourse!