Zunka or Jhunka is a traditional Maharashtrian dish prepared with gram flour and spices. It is the dry version of Pitla. These are usually served with bhakri which is a rotis made with Jowar or bajra flour and accompaniments like thecha or dry lahsun chutney and chaas (thin butermilk). The preparation hardly takes 10 minutes and easy to make and serve when we have some unexpected guests. Zunka can be made plain or sometimes with the addition of some vegetables. I have added capsicums to it.
Gram flour / besan .... 1 cup
Hot water ... 1 and 1/2 cups
Onions ............... 1/2 cup (chopped finely)
Capsicums / bell peppers ... 1/2 cup (diced)
Green chillies ... 1-2
Garlic ............... 2-3 cloves (chopped finely)
Ginger ............. 1 inch piece (chopped finely or grated)
Turmeric powder .. 1/4 tsp
Red chilli powder .. 1/4 tsp (optional)
Salt ..... to taste
Coriander leaves .. handful
Mustard seeds ... 1 tsp
Cumin seeds ..... 1 tsp
Asafoetida ...... 1/8 tsp
Dry red chillies .. 2 (broken)
Curry leaves ...... 1 sprig
Oil ........... 2-3 tbsps
1. Heat oil in a pan and add the tempering ingredients.When they crackle, tip in the ginger, garlic, onion and saute for a minute until translucent.
2. Add the diced capsicum or any veg you want and simmer.
3. Meanwhile dry roast the besan in a pan. This is not necessary but I like to do it to make it flavourful and remove the raw taste.
4. Add the turmeric, salt and chilli powder.
5. Now add the besan and mix well.
6. Stir it until everything is mixed properly.
7. Reduce the flame and add hot water stirring it continuously to avoid lumps.
8. When all the water is absorbed and the consistency is thick close the gas. Cover it with a lid.
9. After few minutes open the lid and you will see that the besan has thickened like a lump. With a spoon crumble it and add coriander leaves.
It is a perfect lunch box recipe as it is not soggy and you can roll it up in rotis or make a sandwich.
See Jowar ki roti recipe - HERE
See Dry Lehsun ki Chutney - HERE