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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 Tags Maharashtrian BhajiQuick SabzisTraditional Indian SabzisEasy Vegetarian CurryNon-stick PanQuick SabzisLow Cholesterol Preparation Time: 15 mins   Cooking Time: 14 mins   Total Time: 29 mins     4Makes 4 servings Show me for servings Ingredients For Zunka1 cup besan (bengal gram flour)2 tbsp oil1/2 tsp mustard seeds ( rai / sarson)1/2 tsp cumin seeds (jeera)1/4 tsp asafoetida (hing)1 tsp chopped ginger (adrak)2 tbsp chopped green chillies2 tbsp chopped garlic (lehsun)1 cup chopped onions1/4 tsp turmeric powder (haldi) salt to taste1/2 cup chopped coriander (dhania)For The Tempering1 tbsp oil1/2 tsp mustard seeds ( rai / sarson)1/4 tsp asafoetida (hing)8 to 10 curry leaves (kadi patta)2 tsp chopped garlic (lehsun)2 dry red chillies (pandi)For Serving rice (chawal) bhakri Method MethodHeat 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. Nutrient values (Abbrv) per servingEnergy272 calProtein9 gCarbohydrates28.4 gFiber6.6 gFat13.6 gCholesterol0 mgSodium33.1 mgClick here to view calories for Zunka Zunka Video by Tarla Dalal Zunka recipe with step by step photos Like ZunkaLike Zunka Like zunka recipe | jhunka | Marathi zunka bhakar | Maharashtrian zunka | then see our collection of Maharastrain dishes and some of the popular recipes we like. veg Kolhapuri recipe | vegetable Kolhapuri restaurant style | with 30 amazing images. Maharashtrian masala bhaat recipe | healthy masala brown rice | healthy masala vegetable pulao | with 26 amazing images. Sabudana Khichdi | maharashtrian sabudana khichdi | sago khichdi | with 26 amazing images. puri bhaji | poori bhaji | Maharashtrian style puri with batata bhaji | puri + aloo bhaji recipe | with 28 amazing images. For the ZunkaFor the Zunka To make zunka recipe | jhunka | Marathi zunka bhakar | Maharashtrian zunka | heat the oil in a deep non-stick kadhai. Add the mustard seeds. When the seeds crackle, add the cumin seeds Add the asafoetida (hing) and sauté on a medium flame for a few seconds. Add the ginger. Add the green chillies. Add the garlic. Add the onions. Sauté on a medium flame for 5 minutes. Add the turmeric powder. Add the besan. Add the salt. Mix well and cook on a slow flame for 1 to 2 minutes, while stirring occasionally. Add 1½ cups of hot water. Mix well. Cover with a lid. Cook zunka | jhunka | Marathi zunka bhakar | Maharashtrian zunka | on a slow flame for 3 to 4 minutes, while stirring occasionally. Add the coriander. Mix zunka | jhunka | Marathi zunka bhakar | Maharashtrian zunka | well and keep aside. For the tempering of the ZunkaFor the tempering of the Zunka For the tempering, heat the oil in a small tempering pan. Add the mustard seeds. Add the asafoetida. Add the garlic. sauté on a medium flame for 1 minute. Add the curry leaves. Add the red chillies. Sauté on a medium flame for a few seconds. How to proceed for the ZunkaHow to proceed for the Zunka Add the tempering to the zunka | jhunka | Marathi zunka bhakar | Maharashtrian zunka |. Mix Zunka well. Serve zunka | jhunka | Marathi zunka bhakar | Maharashtrian zunka | hot with chawal bhakri.