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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
In a medium bowl, whisk the besan (gram flour) with water until you have a smooth, lump-free slurry. Set this aside for later.
Heat oil in a heavy-bottomed pan or kadai over medium heat. 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.
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.
Stir in the turmeric powder and red chili powder. Cook for another 30 seconds, allowing the spices to release their aroma.
Reduce the heat to low. 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.
Add salt and mix well. 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.
Once cooked, turn off the heat. Stir in the optional lemon juice and garnish generously with chopped coriander leaves. Serve hot.
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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.
This maharashtrian recipe takes 25 minutes to prepare and yields 4 servings. At 280.08 calories per serving with 9.58g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
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.
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.
For extra heat, add 1 tablespoon of green chili 'thecha' (a coarse Maharashtrian chili-garlic chutney) along with the ginger and garlic.
Besan (chickpea flour) is an excellent source of vegetarian protein, which is essential for muscle repair, growth, and overall body function.
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.
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.
Zunka is a good source of complex carbohydrates and iron, which help in providing sustained energy and preventing fatigue.
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.
To prevent lumps, ensure your besan-water slurry is completely smooth before adding it to the pan. Most importantly, pour the slurry in a slow, steady stream while stirring the contents of the pan continuously.
Yes, Zunka is a nutritious dish. It's rich in plant-based protein and fiber from the besan (chickpea flour), which aids in digestion and keeps you full. It is also naturally gluten-free.
One serving of this Zunka recipe contains approximately 310 calories, primarily from the besan and oil used in its preparation.
Zunka is traditionally served hot with flatbreads like Jowar Bhakri (sorghum flatbread), Bajra Roti (pearl millet flatbread), or regular chapati. A side of sliced raw onions, lemon wedges, and a spicy pickle complements it perfectly.
Zunka tastes best when served fresh and hot. While you can store leftovers in the refrigerator for a day, it tends to become dry. Reheat it in a pan with a splash of water to restore some moisture.