Zunka, also known as jhunka, is a vegetarian dish that hails from the Indian subcontinent specifically, the states of Maharashtra, Goa and Northern Karnataka. It is most fittingly described as a chickpea flour-based porridge. It is a naturally versatile dish, as the porridge comingles with spices extremely well. The dish is normally sautéed in oil, meaning all you have to do to adjust its flavor is add spices during the sauté process. It’s all bon appétit from there.
Health Benefits
You can’t make zunka without besan flour, also known as gram flour. It has a myriad of health benefits that makes it unique amongst flour. For one, it is filled with protein, which makes it great for vegetarians and vegans – two groups of ppl who can struggle to get enough protein in their diet. Eating besan flour is also a good way to regulate cholesterol, control diabetes, and improve heart health. Besan is also gluten free, which is great for any person with gluten intolerance.
Ingredients
small onion – finely chopped: 1
garlic – chopped: 2 tsp
mustard seeds: 1 tsp
cumin seeds: 1 tsp
red chilies: 3 dried
besan flour : 1 cup
oil: 2 tsp
red chilli powder: 1 tsp
water: 2 cups
How To Make Zunka
- Add besan in a deep bowl.
- Add water and whisk till the mixture turns smooth.
- Heat oil in a pan.
- Add mustard seeds, cumin seeds, dried red chillies, and chopped garlic.
- Cook until the garlic turns a light golden color.
- Add chopped onions and cook till they turn translucent.
- Add besan batter and stir vigorously.
- Mix in salt.
- Cover and cook at a low temperature for 5 minutes.
- Garnish with chopped coriander leaves.
Trivia
There is a variation of zunka that is called jhunka bhakri soft tacos.