Indian zunka recipe
- Dish type
- Main course
- Curry side dish
This is a side dish cooked mainly in rural western India. Serve hot or cold.
8 people made this
- 1 tablespoon vegetable oil
- 1 teaspoon mustard seed
- 1 large onion, roughly chopped
- 2 large green peppers, cut into large pieces
- 1 teaspoon turmeric
- salt to taste
- 1 teaspoon chilli powder (optional)
- 2 tablespoons chickpea flour
MethodPrep:10min ›Cook:10min ›Ready in:20min
- Heat oil in a large frying pan or wok over medium high heat. Stir in mustard seeds. When mustard seeds begin to pop, stir in onion. Cook for 1 minute, then stir in green peppers, turmeric, salt and chilli powder. Reduce heat to medium low, cover, and cook 3 to 4 minutes. Stir in chickpea flour, mixing well; cover, and cook 2 minutes more.
Reviews & ratingsAverage global rating:(5)
Reviews in English (6)
We absolutely loved this. Served it cold with some poppadoms, it was delicious. Will definitely be making it again.-24 Jan 2016
This recipe was very easy to make. But the addition of the chickpea flour at the end made everything very clumpy and sticky. It seems like some water needs to be added to the recipe.-15 May 2006
Broccoli & Bell Pepper Zunka Recipe
Broccoli & Bell Pepper Zunka Recipe is a very popular authentic Maharashtrian recipe made with besan flour and assorted vegetables. Serve along with Bhakri for a breakfast.
Broccoli And Bell Pepper Zunka Recipe is a very popular authentic Maharashtrian recipe which has twist by adding some extra vegetables and increasing the protein content. Zunka is nothing but a chickpea scramble which is prepared with some sautéed vegetables like broccoli, cabbage and bell peppers.
Serve Broccoli & Bell Pepper Zunka Recipe along with some toasted bread or just eat it with Bhakri for breakfast.
If you like this recipe of Broccoli and Bell Pepper Zunka, here are a few more Maharashtrian recipe you must try :
Cabbage zunka or Jhunka is a traditional Maharashtrian vegetarian side dish recipe which is also popular in Karnataka and Goa. Let us see the simple cabbage zunka recipe.
What is a zunka or jhunka?
Zunka is a gram flour-based recipe, prepared with veggies like cabbage, capsicum, beans, etc. Some call this as dry pithla or pitla and very popular in the Marathi Karnataka border.
Even if you do not have any vegetables in your pantry, just don’t worry and go ahead with simple onions. The plain onion gram flour zunka tastes more like pan-toast pakoras.
Make this zunka like semi gravy and that is called pithla or pitla or zunka gravy. There are slight variations in the Jhunka recipe in different parts of India. I will show the basic version of the cabbage zunka recipe and you can make your own adjustments.
How to serve this zunka?
Usually, Marathi people serve this zunka along with Bhakri or bhakar. Bhakri is an Indian flatbread variety (roti/chapati) made with jowar(bajra/kambu) flour.
Being a South Indian we like to relish this Cabbage zunka with simple rasam rice or parottas. This spicy Cabbage Jhunka tastes great with spongy dosas also.
How much gram flour to use and how long to roast?
First of all the cabbage, we use here is a watery vegetable that can be cooked in just a few minutes. The amount of gram flour we use depends on the veggie we use. I prefer to use just half a cup of gram flour for approximately 3 cups of cabbage.
Next the gram flour I use here is already roasted one. If you like more roast effects, do give extra roasting time in low heat.
At the same time the more you roast the besan with cabbage, the more it becomes dry. Adjust water quantity and roasting time-based on your liking. More water and less roasting time for zunka semi gravy pithla form and less water more roasting time for dry zunka version.
If you are a cabbage lover you may like this South Indian famous Cabbage egg masala, Cabbage kootu. And the crispy Cabbage pakora (the deep-fry version of this cabbage zunka) is another delicious snack from my blog.
Cabbage zunka is a Vegan, dairy-free, and gluten-free recipe which in turn perfect for weight loss and dieting.
Watch the making video of cabbage zunka recipe and please subscribe if you wish to receive more such interesting food recipes and videos.
How To Cook Junka.
It takes roughly around 10 minutes to prepare the dish and the ingredients mentioned here is enough for 3 servings.
Ingredients For Junka.
- Besan ( chick flour ) - 2 tbsp.
- Milk - 1 cup.
- Onion - 1
- Garam Masala - 1 / 2 tsp.
- Green chilli - 4
- Turmeric powder - 1 tsp.
- Salt - as required.
- Red chilli powder - 1 / 2 tsp.
- Coriander leaves - 2 sprigs.
Method To Make Junka.
- Heat a pan or a Kadai with 2 tsp of oil in it.
- When heated, add chopped onions and green chilli, fry for around 1 minute.
- Add besan flour and fry for around 2 minutes in low flame.
- Now add milk and keep stirring so that no lumps are formed.
- When the mixture turns into semi solid state, add turmeric powder, garam masala powder, salt, red chilli powder .
- Mix well. Finally add chopped coriander leaves.
Kitchen Masti Points.
- In the original junka recipe, curds ( yoghurt ) is added but I have added milk to give it a cheesy effect.
- Ginger - garlic paste can be added but it is optional.
- You can omit red chilli powder and add only green chilli for a spicier taste.
- This curry has to be consumed when it is hot since it tends to thicken when cold. In that case you can increase the quantity of milk to dilute it.
- This curry should be in a semi liquid state.
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Ingredients:1-1/4 cup soaked overnight Lima Beans 2 medium sized boiled, peeled and mashed Potato (Aloo) 1 tsp Turmeric Powder (Haldi) 1 tsp Cayenne Powder 1 tsp Garam Masala 4 tsp Flour 5 tblsp Oil How to make pavta patties: Boil the beans in enough water until very soft. Drain them. Knead …
Ingredients:1-1/4 cup soaked overnight Lima Beans 2 medium sized peeled & cubed Potato (Aloo) 1tsp Black Mustard seeds (Rai/Sarson) 1 tsp Turmeric Powder (Haldi) 1 tsp Cayenne Powder 1 tsp Coriander Powder (Dhania Powder) A pinch of Asafoetida (Hing) To taste Salt (Namak) 1 medium sized finely chopped Onion (Pyaj) 4 tblsp fresh grated …
Ingredients For Tempering:
1) 2-3 tbsp Oil
3) Chopped Coriander Leaves
In a mixing bowl add besan, water and salt and mix it well till lumps disappear.
Heat oil into kadai and add chopped garlic cloves saute till slightly reddish.
Add mustard seeds, hing, turmeric powder, chopped green chilies and chopped onion.
Saute till onion becomes golden brown.
Once onion is done add chopped coriander leaves that taste
Saute for 10 seconds on medium low heat and add besan mixture.
Keep on stirring till mixture will become dry.
Cover kadai with lid and let it cook for 10 minute on low flame.
Garnish with chopped coriander and serve with bhakri or chapati.
Maharashtrian Zunka Recipe, How to Make Zunka
I categorize my recipes as baby, toddler, or kid-friendly recipes. But this one I’ll say is a “cook-friendly” recipe. It requires only onion, garlic, and besan, and with minimal effort you get the famous Maharashtrian zunka. If you have never heard of Zunka, you can think of it as besan sabzi. Usually it is very difficult to get my husband and my mother to like the same dish. But this one they both loved and actually praised, which let me tell you is a rare, once-in-a-blue-moon event. This zunka recipe has become one of my favorite besan recipes by virtue of being easy-to-cook and popular-at-home.
Zunka bhakar is unarguably the most famous dish in Maharashtrian cuisine. As I mentioned earlier, zunka is made using chickpea flour and is a drier version of pithla. Because it is dry it is popular as easy-to-carry tiffin or street food. It is served in small restaurants in rural Maharashtra, which are similar to the fast-food eating joints found in cities. I still remember the absolutely delicious zunka bhakar I had at Sinhagad, Pune, eons ago. More recently, I have had it a couple of times at the Karnala Bird Sanctuary canteen.
Usually we find it difficult to replicate the taste of street food at home. But this dish you can make it just as yummy at home too if you use plenty of oil and red chili powder. I try to go easy on the oil and use less chili powder as our man, Devansh, is not a fan of spicy food. So my zunka usually is the kid-friendly version. This time though it was more husband-friendly as I added a spicy green chili, which I normally don’t prefer to add in zunka. If I want to make zunka spicy, I prefer using more red chili powder but Kalpesh wanted green chili. Luckily he liked the zunka husband eating well is a bigger achievement for me than kiddo eating well. Kiddo is not a fussy eater, touch wood.
Do try this quick and simple marathi recipe of zunka and serve it with jowar or rice bhakari, and some curd. My verdict is, “It is YUM!!” Let me know what you think of this zunka recipe.
Ingredients Ingredients Zunka bhakar with curd, garlic chutney, and onion
Zunka – sometimes also called pithla or besan – The ingredients for all these are almost same. But there is some taste and viscosity variation for each type. Pithla has more water or buttermilk added while cooking. The consistency can be thin. It contains less chili and oil than zunka. The thin pithla tastes great with rice. Besan would be thicker in comparison. But even these definitions change every 10 miles.
Bhakri – Protein rich flat bread made with Jawar, Bajra or Rice flour… Everyone has their favorite. The best part is it has zero oil and it is recommended by doctors India over.
Kanda – raw onion pieces are a must with this treat. This forms the crunchy salad element of the meal.
Mirchi thecha – A bursting hot and flavorsome side dish made by roasting green chili and garlic.
Khekda bhaji – Crispy onions fritters. Add this to the typical zunka bhakri meal and you have non-vegetarians swooning over vegetarian food! Food joints that offer Zunka Bhakri will most assuredly have these on the menu.
Along with this sumptuous meal, have some fresh butter milk and you have a guarantee of a happy sleepy Sunday afternoon!
I learned to make pithla from my mother (A Puneri Koknastha) and Zunka from my mother-in-law (A Maratha from Vidarbha). And now I boast my knowledge of the minute differences between two and my ability of cooking both with correct variations.
What follows is a recipe for the delicious Zunka taught to me by Mum-in-law. She makes something called “Dhapate” to go with this for travel instead of the typical Bhakri or Poli… And I have begun to adore “The Dhapate”… That is a recipe for another time!
Because of the oil content, this Zunka stays good for a whole day. Hence it’s perfect travel meal. Try making some for your next travel. The oil quantity that I have mentioned here does not compare to what my mum-in-law adds… But this is the extent of what I can add without feeling too guilty!
The Spruce Eats / Ulyana Verbytska
Malai kofta (vegetable "meatballs" in a thick sauce) is the vegetarian alternative to meatballs. The koftas are made with a mix of potatoes, carrots, beans, peas, and sweet corn, which are cooked and mashed before mixing with spices and paneer, that essential blocked "cheese" that is similar to tofu in texture and a great addition to any vegetarian meal. It's rather easy to find if you don't want to make it, especially if you shop at a natural foods market. Malai kofta goes very well with naan or jeera rice.
Zunka - Authentic Maharashtrian Recipe
Zunka is a traditional Maharashtrian dish which is usually paired with and tastes best with a thick flat bread made of Bajra known as Bhakri. Zunka Bhakri comprises a daily diet of people in rural part of Maharashtra, especially the farmers . They carry Zunka Bhakri as Nhyari( Breakfast) to their farms.
Zunka is a dry version of famous Pithala (another Maharashtrian delicacy) . Zunka is a spicy and delicious preparation of Besan (gram flour). Lots of garlic, Chilies and Onions are added to this preparation. A very simple and easy to follow recipe .
Zunka is traditionally served with Bajra Bhakri , Onions, Green chilies , Raw Mango Pickle and with Garlic Chutney or Sesame Seeds Chutney. Refined oil is added over Zunka while eating. Zunka Bhakri also happens to be favourite dish of my dear friend Kajal and i would like to dedicate this post to her.