Jhunka Vadi Recipe – North Karnataka/Maharashtrian Specialty
A Traditional Snack from Maharashtra and North Karnataka
This flavorful and nutritious snack, known as Jhunka Vadi, originates from the rustic kitchens of North Karnataka and Maharashtra. Made from gram flour (besan) and infused with aromatic spices, it’s a wholesome treat that pairs beautifully with a cup of warm ginger cardamom tea. Perfect for an afternoon snack or to serve guests, this dish is loved for its simplicity and incredible depth of flavor.
Ingredients
| Ingredient | Quantity |
|---|---|
| Gram flour (besan) | 1 cup |
| Cumin seeds (jeera) | 1 teaspoon |
| Mustard seeds | 1/2 teaspoon |
| Onion | 1, finely chopped |
| Ginger | 1 teaspoon, grated |
| Garlic | 3 cloves, finely chopped |
| Turmeric powder (haldi) | 1 teaspoon |
| Red chili powder | 1 teaspoon |
| Asafoetida (hing) | 1/4 teaspoon |
| Sugar | 1 teaspoon |
| Lemon | 1, juiced |
| Sunflower oil | As needed |
| Salt | To taste |
| Curry leaves | 1 sprig |
| Coriander (dhania) leaves | Small bunch, chopped |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | ~150 kcal |
| Protein | 5g |
| Carbohydrates | 20g |
| Dietary Fiber | 3g |
| Fat | 5g |
| Sodium | 120mg |
| Iron | 10% DV |
| Vitamin C | 12% DV |
Preparation Time
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Servings: 4
Instructions
-
Prepare the Gram Flour Batter
In a mixing bowl, gradually add water to the gram flour, stirring continuously to form a thick batter. Ensure there are no lumps. Once smooth, add turmeric powder, red chili powder, lemon juice, asafoetida, and salt. Set aside this spiced gram flour mixture.
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-
Prepare the Seasoning Base
Heat a heavy-bottomed pan over medium heat and add a small amount of sunflower oil. Once the oil is hot, add mustard seeds and cumin seeds, letting them sizzle until they begin to pop. -
Cook the Aromatics
Add finely chopped onions, ginger, and garlic to the pan. Sauté until the onions turn soft and translucent, filling the air with a delicious aroma. -
Combine Batter with Seasoning Base
Lower the heat and slowly pour in the gram flour batter, stirring continuously. Allow the mixture to cook, constantly stirring to avoid sticking, until it begins to pull away from the sides of the pan and takes on a glossy sheen. -
Set and Shape the Jhunka Vadi
Turn off the heat and transfer the mixture into a greased rectangular dish. Spread it evenly to a desired thickness, pressing it down gently with a spatula for a smooth surface. Allow the mixture to cool completely. -
Cut into Squares
Once cooled, cut the set mixture into square or diamond-shaped pieces. -
Final Tadka (Tempering)
In a small pan, heat a little oil, add mustard seeds, and curry leaves, allowing them to crackle. Pour this tempering over the cut pieces of Jhunka Vadi. -
Serve
Garnish with fresh coriander leaves. Serve warm with a cup of Ginger Cardamom Chai for a perfect snack experience.
Enjoy this delightful Jhunka Vadi, a traditional treat with bold flavors and comforting textures, perfect for any time you crave a hearty snack!
