Zunka Vadi

 

          I have reached another milestone. This happens to be my 1700th recipe blog post. I take this opportunity in thanking you all for the support and motivation, without which I would not have been able to reach this far in my culinary journey.

          So let me share a traditional Maharashtrian snack recipe called Zunka Vadi, where the main ingredient is gram flour. It is basically Zunka ( Maharashtrian side dish) turned into a shallow fried snack. It also goes very well as an appetizer, served with any chutney of your choice. 

          

          It is also very popular in Karnataka, where it goes by the same name. It is sometimes called as Jhunka Vadi. A very simple and an easy recipe, it is perfect as a tea time snack or as a tiffin with your favorite accompaniment.

          Try having it with mayo, hummus or any dip. It is pure divine and tastes super yummy. You can also store them in an air-tight container in the refrigerator for 2-3 days. 

Batter - 

• 1 cup gram flour
• 1 tbsp. rice flour
• salt to taste
• 1 tsp. red chili flakes (opt)
• 1 tsp. Kashmiri red chili powder
• 1/2 tsp. turmeric powder
• 1 tsp. coriander-cumin powder
• 1/2 tsp. garam masala powder
• 1 tsp. flaxseed (opt)
• 1 tsp. sesame seeds

Tempering - 

• 2 tbsp. oil
• 1/2 tsp. mustard seeds
• 1/2 tsp. cumin seeds
• 1/4 tsp. asafoetida
• 1 tsp. garlic, chopped
• 1 small onion, chopped
• 1/2 cup spring onion (only the green part), chopped

          Batter - In a bowl, mix together all the mentioned ingredients. Add water, little at a time and form a batter of pouring consistency. Keep aside.

          Heat 1 tbsp. oil in a pan. Temper with mustard seeds, cumin seeds and asafoetida. After it stops spluttering, add the garlic and onion. Sauté till light brown. 

          Add the chopped spring onion and stir fry for a minute. Now pour the prepared batter and continue to stir on a low flame till it turns thick and leaves the sides of the pan. 

          Transfer to a greased plate / tray and allow it to cool down. Cut as desired and keep aside. 

          Heat remaining oil and pan fry the vadis on both sides till light brown. Serve them hot with some chutney or sauce for an evening tea-time snack.