Zunka Recipes (Spicy Gram Flour)
Zunka Recipe is a very popular Maharashtrian recipe which is made using the chickpea or besan flour. It is one of those quick dishes to be prepared if you run out of fresh vegetables at home. It needs only a few ingredients and gets ready in no time. A traditional dish that is spicy and is enjoyed many.
Serve Zunka for lunch or dinner and it can be packed for lunch as well.
Serve Zunka with Jowar Bhakri with some smoked dal makhani.
You would also like other besan recipes, try them and enjoy them at your home.
10 M
25 M
35 M
2 Servings
Ingredients
- 1/2 cup Gram flour (besan)
- 2 Onions , finely chopped
- 5 Garlic , cloves, peeled and finely chopped
- 1 Green Chilli , finely chopped
- 5 sprig Coriander (Dhania) Leaves , finely chopped
- 1 teaspoon Mustard seeds
- 1/2 teaspoon Cumin seeds (Jeera)
- 1 teaspoon Red chilli powder
- Cooking oil , as required
- Salt , to taste
- 1 cup Water , lukewarm
How to make Zunka Recipes (Spicy Gram Flour)
To begin making Zunka, heat a wide pan over low heat, pour oil, add the mustard and cumin seeds and let it splutter.
Add the finely chopped garlic and sauté till it becomes light brown.
Add the finely chopped onions and green chilli and sauté till the onions become translucent.
Now add the red chilli powder, chickpea or besan flour and keep roasting along with the spices till aromatic in medium heat.
Season with salt and sprinkle luke warm water over it little by little and keep stirring. It will take 10 minutes before all the water gets absorbed by the chickpea flour.
Close with a lid and let it cook for 5 minutes.
Remove the lid, cook it in open and keep stirring the mix till it becomes a little coarse in texture. It will take another ten minutes to get to this. Add a little more oil at this stage if the mixture becomes a bit dry.
Add the finely chopped coriander, give it one last stir, switch off the flame.
Zunka is now ready to be served with the Jowar Bhakri and Shahi Bhindi.
Nithya Anantham
"I am an experimental cook by chance!" Yeah! Cooking to me has always been a form of stress buster. What started as a stress busting exercise post work, has now evolved to a much full time activity. I try to improvise the traditional recipes with easy to available ingredients at home. Thus, you will come across a lot of fusion in my cooking style. I try to include seasonal organic produce as much as possible in my cooking.
