Jhunka Vadi Recipe (A North Karnataka/ Maharastrian Speciality)
Jhunka Vadi Recipe is a traditional dish from North karnataka and Maharashtra. It is popularly known as Pitla and is deliciously healthy. It is also a very popular travel food snack due to its long shelf life.
Enjoy the Jhunka Vadi as a snack during your tea time. Ginger Cardamom Chai go good with the Jhunka Vadi.
Here are few more recipes from Maharastra which you will love.
- 1 cup Gram flour (besan)
- 1 teaspoon Cumin seeds
- 1/2 teaspoon Mustard seeds
- 1 Onion , finely chopped
- 1 teaspoon Ginger , grated
- 3 cloves Garlic , finely chopped
- 1 teaspoon Turmeric powder (Haldi)
- 1 teaspoon Red chilli powder
- 1/4 teaspoon Asafoetida (hing)
- 1 teaspoon Sugar
- 1 Lemon , juiced
- Cooking oil , as needed
- Salt , to taste Ingredients for seasoning
- 1 teaspoon Sesame seeds (Til seeds)
- 1 sprig Curry leaves
- oil for cooking
- Coriander leaves (Dhania) , small bunch, finely chopped
Directions for Jhunka Vadi Recipe (A North Karnataka/ Maharastrian Speciality)
To begin with the Jhunka Vadi Recipe, dissolve the gram flour adding a little water at a time to make a thick batter. Stir in the turmeric powder, lemon juice, asafoetida powder, salt and red chili powder and keep aside.
Heat oil in a heavy bottomed pan; add in the mustard seeds, cumin seeds and allow them to crackle.
Add in the finely chopped onions, ginger, garlic and sauté them until soft and translucent.
Stir in the gram flour mixture to the onions mixture. Turn the heat to low and keep stirring until the mixture leaves the sides of the pan and the gram flour mixture gets a shiny texture.
Turn off the heat and transfer the mixture to greased rectangular pan and spread the mixture evenly.
Cut the mixture into square or diamond shapes once the mixture cools.
Heat oil in a small pan; add in the sesame seeds and curry leaves and allow it to crackle. Pour the sesame seeds over the gram flour cake and garnish with chopped coriander leaves and serve.
Pour the sesame seeds over the Jhunka Vadai and garnish with chopped coriander leaves and serve.