Subji/Gravy

Jhunka Vadi|Zunka Vadi|Jhunka|North Karnataka/Maharastrian Dish

Posted on by bhavanaLeave a Comment on Jhunka Vadi|Zunka Vadi|Jhunka|North Karnataka/Maharastrian Dish

 

Jhunka Vadi|Zunka Vadi|Jhunka Video Recipe

Jhunka Vadi|Zunka Vadi|Jhunka Recipe Card

Jhunka Vadi|Zunka Vadi|Jhunka
Serves 4
Jhunka Vadi Recipe is a traditional dish from North Karnataka and Maharashtra
Write a review
Save Recipe
Print
Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Ingredients
  1. 1 cup, Besan/Gram Flour (chick pea flour)
  2. 1 medium,Onion (finely chopped)
  3. 2 Garlic pods (finely chopped)
  4. 3-4 Green Chilies (finely chopped)
  5. 1/2 teaspoon, Mustard seeds
  6. 1/2 teaspoon, Cumin/jeera seeds
  7. 1/2 teaspoon, Turmeric powder
  8. 1/4 teaspoon, Hing/Asafetida
  9. Few Curry leaves
  10. 1 tablespoon Tamarind pulp
  11. 1/2 teaspoon Jaggery (more or less)
  12. 2 tablespoon,Coriander leaves (chopped)
  13. 2 tablespoon, Coconut (fresh & grated)
  14. 1 teaspoon,sesame seeds
  15. 3 tablespoon Oil
  16. Salt to taste
  17. 1.5 cups water
Instructions
  1. Mix together besan/gram flour and water to make a smooth paste(lump free) and keep aside.
  2. Heat the nonstick sauce pan with oil, add mustard & cumin seeds.Allow them to splutter.
  3. Add garlic,green chilies, curry leaves,hing/asafoetida and saute for 30 secs.
  4. Add onions and fry till they turn light brown and tender.
  5. Add turmeric powder,tamarind juice ,jaggery & stir for few minutes(appx about 1-2 minutes).
  6. Add salt,besan mixture cook on low heat and stir continuous so there will be no lumps.
  7. Cook till mixture leaves sides of the pan and the besan mixture gets a shiny texture.
  8. Once Jhunka mixture has thickened ,turn off the heat.
  9. Transfer the mixture to greased rectangular pan/tray and spread the mixture evenly.
  10. Sprinkle some fresh coconut and coriander leaves.Let it cool completely.
  11. Cut the mixture into square or diamond shapes.
  12. Jhunka Vadi is ready and can be served with Bhakri / chapati or just can be eaten as a snack.
Notes
  1. 1.When the jhunka starts to thicken make sure it don't stick to bottom. So keep on stirring.Also use thick bottom pan or Nonstick pan.
  2. 2.You can skip tamarind juice and replace with lemon juice.
  3. 3.You can make Vadi size of your choice.some prefer thin and some prefer thick.
  4. 4.You can also shallow fry the vadi and have it as a tea time snack.
  5. 5.Jhunka Vadi is famous for longer shelf life so this can be easily carried as travel food snack
indian veggie delight https://www.indianveggiedelight.com/

Leave a Reply

Your email address will not be published.