Zunka (Gram Flour Curry - Maharashtrian Style)

 

           Zunka is a simple homemade style gram flour curry that is a common staple diet in rural Maharashtra. It is also popular in Karnataka. There are many versions to this recipe, where it is prepared dry or in a semi-liquid form called Pithla. 

           This recipe is a very easy and a quick dish that takes very little time to prepare and tastes just amazing. Never could imagine that such a simple curry can taste so delectable. 

          Traditionally, Zunka is served with Bhakri (jowar / white millet / sorghum flour chapati). However, it can also be relished with chapatti or any Indian bread. So check out the step by step pictorial recipe to prepare my version of this regional comfort dish.  

• 1 cup Gram flour (besan)
• 4-5 tbsp. oil
• 1 tsp. mustard seeds
• 1/2 tsp. cumin seeds
• 1/4 tsp. asafoetida
• 1 tsp. ginger, grated
• 1 tsp. garlic, chopped
• 1-2 green chilies, chopped
• handful of coriander leaves, chopped (save few for garnishing)
• 1-2 onions, chopped
• 1/2 cup spring onion, chopped
• salt to taste
• 1/2 tsp. cumin powder (dry roasted & ground)
• 1 tsp. coriander powder (dry roasted & ground)
• 1 tsp. red chili powder or to taste
• 1/2 tsp. turmeric powder
• 1 tsp. lime juice

         Heat oil in a pan and temper with the mustard seeds. Allow it to splutter. 

         Now add the cumin seeds and asafoetida. Sauté for a few seconds. 

          Then add the ginger, garlic, green chilies and half of the coriander leaves. Fry on a medium flame till light brown. 

          Add the onions and a pinch of salt. Sauté till they turn translucent.

          Then add the chopped spring onion and continue to stir fry till light brown.

          Add the coriander powder, cumin powder, turmeric powder and red chili powder. Sauté till the oil separates. 

           Now add the gram flour and salt to taste. Mix everything well. Keep sprinkling water at intervals and cook, covered, on a low flame till it is cooked and crumbly.

          When done, add the remaining coriander leaves and lemon juice. Enjoy with bhakri (jowar / finger millet chapatti) or any Indian bread.

     Heat oil in a pan & temper with the mustard seeds. Allow it to splutter. 

         Now add the cumin seeds & asafoetida. Sauté for a few seconds. 

                    Then add the ginger, garlic, green chilies....

and half of the coriander leaves. Fry on a medium flame till light brown. 

  Add the onions & a pinch of salt. Sauté till they turn translucent.

 Add the chopped spring onion & continue to stir fry till light brown.

Add the coriander powder, cumin powder, turmeric powder & red chili powder. Sauté till the oil separates. 

                    Add the gram flour & salt to taste. 

                     Mix everything well. 

Keep sprinkling water at intervals & cook, covered, on a low flame till it is cooked & crumbly.

           When done, add the remaining coriander leaves & lemon juice. 

Enjoy with bhakri (jowar / finger millet chapatti) or any Indian bread.

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.