Jhunka / zunka step-by-step recipe with photos.
About this recipe
Jhunka / zunka is a popular side dish famous in north Karnataka and Maharashtra. Traditionally, it is served with bhakri (jowar roti or sorghum flour flatbread). The main ingredient of jhunka is besan, which is also called gram flour or chickpeas flour. It is made with minimal spices and can be ready in less than 15 minutes.
Besan is made by grinding chana dal. Besan is a great source of vegetarian and vegan protein. It is also high in dietary fiber, folates, vitamins, minerals, and antioxidants. It has a low glycemic index.
There are two versions of jhunka - one is dry (which I have shared in this recipe) and pithla which is very similar to kadhi in terms of consistency. Some versions also use cabbage or tomato to make jhunka or pithla. This is the basic recipe to make jhunka and is really simple to make. It can be put together in less than 15 minutes.
Jhunka is traditionally served with bhakri (jowar roti or sorghum flour flatbread). However, they taste great with roti or plain paratha too. Freshly made jhunka tastes very similar to scrambled eggs. May I also call it vegan scrambled eggs?
This dish is:
- high in protein
- can be put together in less than 15 minutes
Step by step instructions
1. Mix besan with water making sure there are no lumps
2. Heat oil and prepare tempering (seasoning)
3. Add onion and fry until it is translucent
4. Add salt and chilli powder. Then slowly add besan batter
4. Keep mixing as you add the batter
5. Cover and simmer for 5-7 minutes until besan is cooked. Stir once in between
6. Increase the flame and let the excess moisture dry out
- 1 cup besan (gram flour/chickpea flour)
- 1 tablespoon oil
- 1 medium onion finely chopped
- 1-2 cloves garlic finely chopped
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 7-8 curry leaves
- 1 teaspoon chilli powder
- Salt to taste
- 2 cups water
- Take besan in a large bowl and add water. Whisk it well making sure there are no lumps
- Heat oil in a kadhai or frying pan and add mustard seeds. Let it splutter
- Add cumin seeds, curry leaves, and garlic. Saute for 1-2 minutes
- Add onion and fry until it is translucent
- Add salt and chilli powder. Mix well
- Slowly add the besan batter. Keep mixing as you add it
- Cover and simmer for 5-7 minutes until besan is cooked. Stir once in between
- Increase the flame and let the excess moisture dry out (about 1-2 minutes). Keep stirring
- Jhunka is ready to be served