maharashtrianEasyveganvegetariandairy freenut free

Zunka

Name: Zunka
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: maharashtrian
Ingredients: 1 cup chickpea flour (sifted); 2 pcs onion (medium, finely chopped); 2 pcs green chili (finely chopped); 4 pcs garlic (cloves, crushed); 0.5 tsp mustard seeds; 0.5 tsp cumin seeds; 1 pinch turmeric powder; 1 pinch asafoetida; 0.5 tsp salt; 2 tbsp oil; 1.5 cup water (warm); 2 tbsp cilantro (chopped)

RATING

4.4/5(85)

TASTE SCORE

7/10

A humble Maharashtrian gram flour dish with onion, green chili, and simple spices. Cooked until crumbly and soft, it is warm, comforting, and made to be paired with bhakri, roti, or a little yogurt on the side.

PREP

10m

COOK

15m

SERVES

1 KATORI

182 cal

SERVINGS

METHOD · 7 STEPS

prep · ~5 min
Prep the flour and aromatics.
1.Sift the chickpea flour into a bowl so it stays lump-free.
2.Chop the onion and green chili finely.
3.Crush the garlic cloves and keep the cilantro ready.
temper · ~1 min
Make the tempering.
1.Heat oil in a pan over medium heat.
2.Add mustard seeds and let them splutter.
3.Add cumin seeds and asafoetida and stir for a few seconds.
TIPKeep the heat medium so the spices bloom without burning.
saute · ~6 min
Cook the onion mixture.
1.Add onion and green chili to the pan.
2.Cook until the onion softens and turns lightly golden, 4 to 5 minutes.
3.Add garlic and turmeric powder and cook for 1 minute more.
mix · ~2 min
Add the chickpea flour.
Lower the heat and add the chickpea flour. Stir continuously for 1 to 2 minutes so it coats the onions and loses its raw smell without browning too much.
TIPStir well into the onion mixture before adding water to prevent lumps.
saute · ~5 min
Add water and cook until crumbly.
1.Mix the salt into the warm water.
2.Pour the water in gradually while stirring constantly.
3.Keep stirring as the mixture thickens and starts to clump.
4.Cook for 4 to 5 minutes until the zunka looks soft, crumbly, and cooked through.
garnish
Garnish with cilantro.
serve
Serve hot.
Serve the zunka warm as a side with bhakri, roti, or plain yogurt.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Sift the besan well and stir it into the onions before adding water to avoid stubborn lumps.
2
Use warm water only, added in a thin stream, so the zunka thickens evenly instead of turning pasty.
3
Roast the chickpea flour for just 1 to 2 minutes until the raw smell fades; over-browning can make it taste bitter.
4
Cook the onions until lightly golden, not deeply browned, so the final texture stays soft and crumbly.
5
Keep stirring after adding water and scrape the pan bottom; besan catches quickly once it starts to thicken.
6
If the zunka turns too dry, sprinkle in a little hot water and fluff it on low heat before serving.
7
Zunka is best eaten fresh and hot, but leftovers can be reheated with a splash of water to loosen them.