Zunka
A rustic and flavorful Maharashtrian staple made from chickpea flour. This quick, savory scramble is tempered with spices and cooked with onions, best enjoyed with hot bhakri or roti.
For 4 servings
7 steps. 15 minutes total.
- 1
Step 1
- a.In a medium bowl, whisk the besan (gram flour) with water until you have a smooth, lump-free slurry. Set this aside for later.
- 2
Heat oil in a heavy-bottomed pan or kadai over medium heat
- a.Once hot, add the mustard seeds and allow them to splutter. Immediately add the cumin seeds and hing (asafoetida), and sauté for about 30 seconds until fragrant.
- 3
Step 3
- a.Add the finely chopped onion, green chilies, minced garlic, and grated ginger to the pan. Sauté for 4-5 minutes, stirring occasionally, until the onions soften and become translucent.
- 4
Stir in the turmeric powder and red chili powder
- a.Cook for another 30 seconds, allowing the spices to release their aroma.
- 5
Reduce the heat to low
- a.Give the besan slurry a quick stir, then slowly pour it into the pan while stirring continuously with your other hand. This prevents lumps from forming.
- 6
Add salt and mix well
- a.Cover the pan and cook on low heat for 8-10 minutes. Uncover and stir every 2 minutes to prevent it from sticking to the bottom. The mixture will thicken and cook into a moist, crumbly texture.
- 7
Once cooked, turn off the heat
- a.Stir in the optional lemon juice and garnish generously with chopped coriander leaves. Serve hot.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1The key to a lump-free Zunka is to pour the besan slurry slowly while stirring continuously.
- 2Always cook Zunka on low heat after adding the slurry to ensure the besan cooks through and doesn't taste raw.
- 3For a softer, more porridge-like consistency (known as Pithla), increase the water by 0.5 to 1 cup.
- 4A heavy-bottomed or non-stick pan is highly recommended to prevent the mixture from sticking and burning.
- 5Zunka tastes best when served immediately with Jowar Bhakri, Bajra Roti, or Chapati, along with a side of raw onion slices and green chili.
Adapt it for your goals.
Pithla Style
For a softer, gravy-like version, increase the water to 3.5 cups and simmer until it reaches a thick, porridge-like consistency. This version is called Pithla.
With VegetablesWith Vegetables
Add 1/2 cup of finely chopped vegetables like bell peppers (capsicum) or spring onions along with the regular onions for added texture and nutrition.
Spicy Thecha ZunkaSpicy Thecha Zunka
For extra heat, add 1 tablespoon of green chili 'thecha' (a coarse Maharashtrian chili-garlic chutney) along with the ginger and garlic.
Why this is on our healthy list.
Rich in Plant-Based Protein
Besan (chickpea flour) is an excellent source of vegetarian protein, which is essential for muscle repair, growth, and overall body function.
Good Source of Fiber
The combination of besan and onions provides a good amount of dietary fiber, which aids digestion, promotes gut health, and helps in maintaining stable blood sugar levels.
Naturally Gluten-Free
Since it's made from chickpea flour, Zunka is inherently gluten-free, making it a great option for individuals with celiac disease or gluten sensitivity.
Energy Boosting
Zunka is a good source of complex carbohydrates and iron, which help in providing sustained energy and preventing fatigue.
Frequently asked questions
Zunka and Pithla are both made from besan, but their consistency differs. Zunka has a dry, crumbly texture, while Pithla is softer and has a semi-liquid, porridge-like consistency, achieved by using more water.