Zunka
Veg
Vegan
The dry version of pithala — besan cooked with crushed garlic, dried red chillies, and onion until crumbly and spiced throughout rather than saucy. Zunka is always served with bhakri, a raw onion, and green chutney; together they form the iconic 'zunka bhakar' combination that defines the Marathi working-class meal.
Cuisines
Malvani
Vidarbha
Saraswat
Kolhapuri
North Karnataka
Maharashtrian
Nagpuri
Best for
Breakfast
Lunch
Dinner
Recipe
Prep: 10 min
Cook: 20 min
Total: 30 min
2-3 servings
Ingredients
| 1 cup | besan (gram flour) |
| 2 tablespoons | oil |
| 1 teaspoon | mustard seeds |
| 1 teaspoon | cumin seeds |
| 1 pinch | asafoetida (hing) |
| 1 cup | finely chopped onions |
| 1 teaspoon | turmeric powder |
| 1 teaspoon | red chili powder |
| 1 cup | water |
| — | salt to taste |
| 2 tablespoons | finely chopped coriander leaves |
Instructions
- 1 Heat oil in a pan over medium heat.
- 2 Add mustard seeds and let them splutter.
- 3 Add cumin seeds and asafoetida, sauté for a few seconds.
- 4 Add chopped onions and sauté until they turn golden brown.
- 5 Stir in turmeric powder and red chili powder.
- 6 Add water and bring to a boil.
- 7 Gradually add besan, stirring continuously to avoid lumps.
- 8 Cook the mixture on low heat, stirring occasionally, until it thickens and the raw smell of besan disappears.
- 9 Add salt to taste and mix well.
- 10 Garnish with chopped coriander leaves before serving.
Tips
Serve Zunka hot with bhakri or chapati for a traditional experience.