Zunka/Jhunka - A Signature Maharashtrian Dish

Name: Zunka/Jhunka - A Signature Maharashtrian Dish
Total time: 1800 s
Yield: 6-7 servings
Cuisine: Indian
Ingredients: 4-5 medium sized thinly sliced Onions; 3 tbsp Oil; 1 handful Curry Leaves; 2-3 finely chopped Green Chillies; 1/2 tsp Cumin seeds; 1/2 tsp Mustard seeds; 1 pinch Asafoetida or Hing; 1 tsp Ginger Garlic paste; 1/2 tsp Turmeric powder; 1 tsp Kashmiri Red Chili powder; 1/2 tsp Cumin powder; 1/2 tsp Coriander powder; 1 cup Gram flour or Besan; 1/4 cup (splash, adjust as needed) Water; 1 tsp Salt; 2-3 tbsp chopped fresh Coriander Leaves

ZMA @zesty5

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Zunka, also known as Jhunka, is a traditional Indian dish made from Besan or Gram flour Onions and a few spices. It is a dry, crumbly preparation originating from rural Maharashtra and is also popular in Goa and North Karnataka. Often called a "farmer's meal," it is known for being affordable, nutritious and easy to prepare with minimal ingredients involved in it's making. A perfect traditional dish with incredible taste and texture, not to forget it's unique flavour profile as well.

Zunka is a dry, textured dish, distinguishing it from its wetter, porridge-like relative, Pithla.
It is known for it's savoury, aromatic and spicy flavour profile achieved by sauteeing Onions and spices.
Recipes can differ between households. Some variations involve mixing the Besan with water first to form a paste before adding it to the pan, while others add the flour directly.
Zunka is a good source of Protein and is gluten-free too. A must have dish for mealtimes. And my family enjoys it for Breakfast most of the times. It is best enjoyed piping hot for a flavourful experience. Therefore it is always made for Breakfast on a weekend or a holiday in my home. Let's begin with the recipe right away.

Enjoy Cooking with Zeen!

ZMA @zesty5

Enjoy Cooking with Zeen!

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Ingredients

25-30 minutes

6-7 servings

4-5medium sized thinly sliced Onions
3 tbspOil
1 handfulCurry Leaves
2-3finely chopped Green Chillies
1/2 tspCumin seeds
1/2 tspMustard seeds
1 pinchAsafoetida or Hing
1 tspGinger Garlic paste
1/2 tspTurmeric powder
1 tspKashmiri Red Chili powder
1/2 tspCumin powder
1/2 tspCoriander powder
1 cupGram flour or Besan
1/4 cup(splash, adjust as needed) Water
1 tspSalt
2-3 tbspchopped fresh Coriander Leaves

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Steps

25-30 minutes

1

Heat oil in a pan. Add mustard and cumin seeds. Let them splutter.
2

Add curry leaves, green chillies and asafoetida. Stir briefly.
3

Add thinly sliced onions and ginger garlic paste. Saute until golden brown.
4

Add turmeric, red chili, cumin and coriander powders. Mix well.
5

Add gram flour in parts. Stir to coat onions evenly.
6

Add a splash of water. Cook, stirring, until raw smell of besan disappears.
7

Adjust salt. Garnish with chopped coriander leaves. Serve hot. Enjoy!

Tips

For a spicier version, increase the amount of Red Chilli powder. You can also add finely chopped Green Chillies for extra heat.

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ZMA @zesty5

on October 29, 2025 01:05

Homemaker by choice and a passionate cook by heart. An aspiring cook who actually never knew anything about Cooking until i became a mother myself.With Motherhood came the responsibilities as well and this was the turning point in my life.I started to learn the ABC's of cooking, taking help from my mother and my MIL. And time just flew. I spread my wings higher and higher. With my love for excellence and innovation, i stepped into a world of homecooks with my exposure to Cookpad one fine day on the social media. And there was no looking back since then and i have not only shared recipes here on this wonderful platform but also have made some lovely friends as well. Today iam successful because of my hard work, dedication and loads of good wishes of my family and my kids in particular.