Zunka (Spicy Gram Flour) Recipe
A Flavorful Maharashtrian Delight
Zunka, a popular Maharashtrian dish, is a spiced gram flour preparation that brings together aromatic flavors and a satisfying texture. This vegetarian recipe combines the goodness of besan (gram flour), onions, garlic, and an array of spices to create a comforting side dish. It pairs wonderfully with Jowar Bhakri (sorghum flatbread) and Shahi Bhindi (royal-style okra). Perfect for a hearty dinner, Zunka is both easy to make and packed with flavor. Here’s how to prepare it:
Ingredients:
| Ingredient | Quantity |
|---|---|
| Gram flour (besan) | 1/2 cup |
| Onions (finely chopped) | 2 |
| Garlic cloves | 5 |
| Green chili (finely chopped) | 1 |
| Coriander leaves (finely chopped) | 5 sprigs |
| Mustard seeds | 1 teaspoon |
| Cumin seeds (jeera) | 1/2 teaspoon |
| Red chili powder | 1 teaspoon |
| Sunflower oil | As required |
| Salt | To taste |
| Lukewarm water | 1 cup |
Preparation Time:
10 minutes
Cooking Time:
25 minutes
Total Time:
35 minutes
Servings:
2
Cuisine:
Maharashtrian
Course:
Dinner
Diet:
Vegetarian
Instructions:
-
Prepare the Pan: Start by heating a wide pan over low heat. Add a generous amount of sunflower oil, just enough to coat the base of the pan.
-
Temper the Spices: Once the oil is heated, add mustard seeds and cumin seeds. Allow them to splutter and release their aromas.
-
Sauté Garlic: Add the finely chopped garlic to the pan and sauté it gently until it turns a light golden brown. This will infuse the oil with a rich garlic flavor.
-
Cook the Onions and Chili: Add the finely chopped onions and green chili to the pan. Sauté them until the onions become soft and translucent, releasing their sweetness.
-
Add the Dry Spices: Sprinkle in the red chili powder, followed by the gram flour (besan). Stir everything together, making sure the flour coats the onions and garlic. Keep roasting the mixture on medium heat until it becomes aromatic and lightly golden.
-
Add Water and Cook: Season the mixture with salt and begin adding lukewarm water little by little, stirring constantly. Let the gram flour absorb the water, stirring every few minutes. After about 10 minutes, the mixture will have absorbed the water completely.
-
Simmer: Cover the pan with a lid and let the Zunka cook for another 5 minutes. This will allow the flavors to meld together.
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Finish the Cooking: After 5 minutes, remove the lid and continue to cook the Zunka in an open pan. Stir it occasionally to prevent it from sticking and to ensure the mixture becomes coarse in texture. This process will take about 10 minutes.
-
Add Fresh Coriander: Once the mixture reaches the desired consistency, sprinkle in the finely chopped coriander leaves and give everything a final stir.
-
Serve: Turn off the heat. Your Zunka is now ready to be served!
Serving Suggestions:
Zunka is traditionally served with Jowar Bhakri, a gluten-free flatbread made from sorghum flour, and a side of Shahi Bhindi (royal-style okra). The combination of Zunka with these dishes provides a hearty, satisfying meal perfect for a special dinner. Enjoy the bold flavors and the warmth of this classic Maharashtrian recipe.
Tips:
- You can adjust the amount of green chili depending on your spice preference.
- The texture of the Zunka can be customized based on your liking—keep stirring for a coarser texture, or cook it longer for a softer consistency.
- If the mixture becomes too dry during cooking, feel free to add a little more sunflower oil to keep it moist.
This simple yet flavorful dish is a must-try for anyone who loves exploring regional Indian cuisines!
