Authentic and Delicious Zunka Recipe from Maharashtra

Ingredients

1 cup Besan (Chickpea flour)
2 tbsp Oil
1 tsp Mustard seeds
1 tsp Cumin seeds
1/2 tsp Turmeric powder
1 tsp Red chili powder
2 Green chilies, finely chopped
6-7 Curry leaves
1 Onion, finely chopped
2 tbsp Fresh coriander, finely chopped
1 tsp Salt, or to taste
1/2 cup Water

Steps and instructions

Heat the oil in a pan over medium heat.
Add the mustard seeds and cumin seeds and let them sizzle for a few seconds.
Add the chopped green chilies and curry leaves, stir for a few seconds.
Add the chopped onion, cook until it becomes translucent.
Add the turmeric powder, red chili powder, and salt, and stir well.
Add the besan (chickpea flour) and roast it on low heat until the raw smell goes away. This usually takes 5-7 minutes.
Gradually add the water while continuously stirring to avoid lumps. The mixture will quickly soak up the water and become thick.
Cover the pan with a lid and allow it to cook for 5 minutes on low heat.
Turn off the heat and let it rest for a few minutes. The Zunka will thicken further.
Garnish the Zunka with chopped fresh coriander and serve hot with roti or rice.

Tools for making

Pan - A medium-sized pan for cooking the Zunka.
Spatula - A utensil for stirring and flipping the ingredients.
Lid - To cover the pan while the Zunka is cooking.

Recipe variations

Instead of besan (chickpea flour), you can use other flours like cornmeal, millet flour, or rice flour for a variation in texture and flavor.
You can add vegetables like finely chopped bell peppers, carrots, or spinach to make it more nutritious.
For a spicier version, increase the amount of red chili powder or add some finely chopped jalapenos.
To make it vegan, use a plant-based oil like coconut oil or vegetable oil instead of ghee.
If you prefer a meaty flavor, you can add cooked chicken, shredded lamb, or paneer (Indian cottage cheese) to the zunka.
For a gluten-free option, ensure that the besan you use is certified gluten-free.
Add spices like garam masala, coriander powder, or fenugreek leaves (kasuri methi) to enhance the flavor.
You can experiment with different tempering ingredients like fenugreek seeds, fennel seeds, or asafoetida for added aroma.
For a nutty flavor, you can add crushed peanuts or cashews to the zunka.

Recipe overview

Zunka is a traditional and popular Maharashtrian dish made from besan (chickpea flour), spices, and onions. This dish is renowned for its simplicity and enticing flavors. It is also known as a staple food among farming communities in Maharashtra, due to its high nutritional value and easy preparation method. In this recipe, we will guide you through the step-by-step process of making this humble yet delicious dish. Expect an aromatic and spicy delight that pairs wonderfully with roti or rice for a satisfying and wholesome meal. So, let's embark on this culinary journey to craft a tasty Zunka dish from scratch.

Common questions

What is Zunka?
Zunka is a popular Maharashtrian dish made with besan (chickpea flour) and spices. It has a dry and slightly crumbly texture and is often served as a side dish with roti or rice.
Can I use any other flour instead of besan?
Besan is the key ingredient in Zunka and provides its unique taste and texture. It is recommended to use besan for an authentic flavor. However, if besan is unavailable, you can try using other flours such as gram flour or even wheat flour as a substitute.
Can I adjust the spice level?
Yes, you can adjust the spice level according to your preference. If you prefer a milder taste, you can reduce the amount of red chili powder or green chilies. Conversely, if you like it spicier, you can increase the quantities of these ingredients.
Can I add vegetables to Zunka?
While the traditional Zunka recipe does not include vegetables, you can experiment and add finely chopped vegetables such as bell peppers, carrots, or peas to enhance the flavor and nutritional value.
How should I store leftover Zunka?
Allow the Zunka to cool completely, then transfer it to an airtight container and refrigerate. It will stay fresh for up to 2-3 days. When reheating, you can add a splash of water to prevent it from drying out.

Serving dishes and utensils

Mixing Bowl – Use a mixing bowl to combine the besan and other ingredients.
Pan – A pan is required to cook the Zunka.
Spatula – Use a spatula to stir and roast the ingredients in the pan.
Lid – A lid is needed to cover the pan while the Zunka is cooking.
Chopping Board – You'll need a chopping board to chop the onion, green chilies, and fresh coriander.
Knife – Use a knife to chop the onion, green chilies, and fresh coriander.
Measuring Cups and Spoons – Measuring cups and spoons are useful in accurately measuring the ingredients.

Origin stories

Zunka is a traditional Maharashtrian dish, originating from the Western Indian state of Maharashtra. It's often considered the "common man's food" due to its simplicity and accessibility of ingredients. Zunka is also known as the drier version of the famous dish 'Pithla'. The recipe gained considerable attention when the government of Maharashtra declared it as the state's flagship dish and even planned 'Zunka Bhakar Kendras', a food stall initiative, to serve affordable meals to the urban poor. Over the years, Zunka has evolved from being a staple, humble meal in rural households, to becoming a part of urban food culture, relished for its spicy and savoury flavours.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.