Wednesday, July 11, 2018



One of my friends who is originally from Belagavi in North Karnataka sent us some delicious jowar bhakri and the accompanying side dish of brinjal a couple of days ago. This motivated me to look out for new recipes from that region.

I came across this recipe for a dish,  made out of besan, which is common in North Karnataka, Goa,  and Maharashtra. This recipe has been adapted from Jhunka Vadi by Bhavana in Indian Veggie Delight.

The jhunka ( also known as Zunka) can be served with the traditional bhakri ( a flattened roti-like Indian bread made out of flour, rice or millet) during a meal or as Jhunka Vadi, a snack after it is cut into shapes and shallow fried.

We had this as a snack and enjoyed it immensely.

  • Besan (Gram Flour) , 1 cup
  • Medium-sized Onion, finely chopped, 1
  • Garlic Cloves, finely chopped, 2
  • Green Chillies, finely chopped, 3
  • Mustard Seeds, 1/2 tsp 
  • Cumin Seeds, 1/2 tsp 
  • Turmeric Powder, 1/2 tsp 
  • Hing (Asafoetida), 1/4 tsp 
  • Curry Leaves, a few
  • Tamarind Extract, 1 tbsp
  • Jaggery, 1/2 tsp or to taste
  • Coconut Gratings, freshly grated, 2 tbsp
  • Oil, 3 tbsp
  • Salt, to taste
  • Water, 1 and 1/2 cups
  • Coriander Leaves, finely chopped, 2 tbsp for garnish


Finely chop the onion, garlic cloves and green chillies
Soak a small ball of tamarind in warm water for 10-15 minutes and extract the tamarind pulp. Keep aside.
Grease a thali/plate and keep it ready to set the jhunka vadis

In a bowl, combine together the besan and 1 and 1/2 cups of water to make a smooth paste taking care that no lumps are formed. Keep aside
Heat oil in a thick-bottomed pan and on medium heat add mustard seeds and once they splutter add cumin seeds and allow them to sizzle
Add, one after the other, the chopped garlic, green chillies, curry leaves, asafoetida and saute for 30 seconds
Now add the finely chopped onions and fry till they become translucent
Next add the turmeric powder, tamarind extract and jaggery and cook for a couple of minutes
To this, add the besan mixture prepared earlier and salt to taste and cook on medium/low heat stirring continuously so that it does not get burnt at the bottom
Cook till the mixture thickens and leaves the sides of the pan 
Switch off the gas and transfer the mixture to the greased thali/plate
Spread the mixture evenly using the back of the ladle or spoon
Once it cools fully, cut the jhunka into desired shapes like square or diamond 
Serve garnished with fresh coconut gratings and finely chopped coriander leaves

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