Jhunka Vadi/Zunka Vadi/Jhunka recipe is a traditional dish from North Karnataka and Maharashtra prepared using besan (gram flour), onion, and Indian spices. This tasty dish is used as an accompaniment with chapati or jowar roti (jolada rotti).

Jhunka Vadi is also known as Pitla Vadi. Its a traditional North Karnataka (Uttara Karnataka) and Maharastra dish made with besan, onions, and spices. It is a dry, firm version of Jhunka.
I learned this recipe from my mom, since we are from North Karnataka, my mom makes jowar rotti at least 3-4 times a week, and this Jhunka vadi is made once a week along with raw tomato chutney.
Traditionally, after sautéing onions, the besan mixture is cooked until thick, then spread on a plate, allowed to cool, and cut into square or diamond-shaped pieces. It is great for travel and lunch box as it has long shelf life. We often carried it with us for vacations during our childhood.
If you have some leftover Jhunka Vadi's, dont worry, just shallow fry the vadis, they taste amazing. Do try this recipe and let me know if you liked it in the comments section.
More North Karnataka recipes, you may love
- Peanut Chutney Powder
- Shenga Saaru (Peanut Sambar)
- Red Chilli Karindi (Menthe Hindi)
- Masala Puffed Rice
- Girmit
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How to Make Jhunka Vadi
Mix together 1 cup of besan (gram flour) and 1.5 cups of water to make a smooth paste (lump-free) and keep it aside.
Heat 2-3 tablespoons of oil in a nonstick saucepan, add ½ teaspoon mustard and ½ teaspoon cumin seeds. Allow them to splutter.
Next, add 2 cloves of minced garlic, 2-3 green chilies, 1 stalk curry leaves, 1 pinch of hing/asafoetida, and saute for 30 seconds.
Add 1 medium onion (finely chopped) and saute till it turns light brown and tender.
Add ½ teaspoon turmeric powder, 1 tablespoon tamarind pulp, and ½ teaspoon jaggery and stir for a few minutes (approximately 1-2 minutes).
Next, add the salt, besan mixture, cook on low heat, and stir continuously so there will be no lumps.
Cook till the mixture leaves the sides of the pan, and the besan mixture gets a shiny texture. Once the Jhunka mixture has thickened, turn off the heat.
Transfer the mixture to a greased rectangular pan/tray and spread the mixture evenly.
Sprinkle 2 tablespoons of fresh coconut and 2 tablespoons of coriander leaves. Let it cool completely.
Cut the mixture into square or diamond shapes.
Jhunka vadi is ready and can be served with bhakri / chapati or just can be eaten as a snack.
What to Serve with Jhunka Vadi?
Serve jhunka vadi as a side dish with jowar roti (bakri), chapati, or steamed rice for lunch or dinner. It is also eaten as a snack along with a hot masala chai in North Karnataka and Maharashtra.
Tips to Make Jhunka
- When the jhunka mixture starts thickening, ensure it doesn’t stick to the bottom. So keep on stirring. Also, use a thick bottom pan or nonstick pan.
- You can make the Vadi size of your choice. Some prefer thin, and some prefer thick.
- Jhunka Vadi is popular for its longer shelf life, so this can be easily carried as a travel food snack.
Variations
- If you dont have tamarind, then replace it with lemon juice.
- You can also shallow fry or air fry the vadi and have it as a tea-time snack along with adrak chai.
- You can also sprinkle some toasted sesame seeds on top.
- You can add spinach to make the spinach Jhunka recipe.
More Side Dish Ideas
Jhunka Vadi | Zunka Vadi | Jhunka
Ingredients
- 1 cup besan (gram flour)
- 1 medium onion finely chopped
- 2 cloves garlic minced
- 2-3 green chilies finely chopped
- ½ teaspoon mustard seeds
- ½ teaspoon cumin/jeera seeds
- ½ teaspoon turmeric powder
- ¼ teaspoon hing/asafetida
- 1 stalk curry leaves
- 1 tablespoon tamarind pulp
- ½ teaspoon jaggery
- 2 tablespoons coriander leaves finely chopped
- 2 tablespoons coconut fresh & grated
- 1 teaspoon sesame seeds (optional)
- 2-3 tablespoons oil
- salt to taste
- 1.5 cups water
Instructions
- Mix together besan/gram flour and water to make a smooth paste (lump-free) and keep it aside.
- Heat the nonstick saucepan with oil, add mustard and cumin seeds. Allow them to splutter.
- Next add garlic, green chilies, curry leaves, hing/asafoetida, and saute for 30 secs.
- Add onions and fry till they turn light brown and tender.
- Add turmeric powder, tamarind juice, jaggery & stir for a few minutes (appx about 1-2 minutes).
- Next, add salt, besan mixture, cook on low heat, and stir continuously so there will be no lumps.
- Cook till the mixture leaves sides of the pan and the besan mixture gets a shiny texture. Once the Jhunka mixture has thickened, turn off the heat.
- Once Jhunka mixture has thickened, turn off the heat.
- Transfer the mixture to a greased rectangular pan/tray and spread the mixture evenly.
- Sprinkle some fresh coconut and coriander leaves. Let it cool completely.
- Cut the mixture into square or diamond shapes.
- Jhunka Vadi is ready and can be served with bhakri / chapati or just can be eaten as a snack.
Video
Notes
Tips & Variations to make Jhunka
-
- When the jhunka starts to thicken make sure it doesn’t stick to the bottom. So keep on stirring. Also, use a thick bottom pan or nonstick pan.
- If you dont have tamarind then replace it with lemon juice.
- You can make vadi size of your choice. Some prefer thin and some prefer thick.
- You can also shallow fry the vadi and have it as a tea-time snack.
- Jhunka Vadi is famous for its longer shelf life so this can be easily carried as a travel food snack.
- You can also sprinkle some toasted sesame seeds on top.
- You can add spinach to make spinach Jhunka recipe.
Nutrition
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Soumya
Hey,
How long can we store this junka? Can I store it for a week? And how to store it? In a air container or normal container? Can I keep it in fridge? Or leave it outside?
Bhavana Patil
Hey Soumya, if you dont add shredded fresh coconut on top, then you can store up to 2-3 days in an air-tight container in the refrigerator. I never left it outside, as they finish so quickly at my house.
Snehal
Hi. Tried this super easy dish. Came out very well. Everbody loved it. Just a suggestion for other friends trying- many people feel that besan creates gas. So u may like to add little grated ginger and some ajwain while sauteeing. Both these ingredients add to its taste.
Regards
bhavana
Hey Snehal,thanks for trying and letting us know you liked it.Also its a great suggestion of adding ajwain to besan recipe.Will make a point in the blog as well.Thanks Again
Anonymous
came out really good !
bhavana
Thank you
Nilay
Your Jhunka Vadi recipe looks yummy. Today I am gonna try it. Keep sharing this kind of recipe.
bhavana
Thank you for kind words.
Aparna
Hi. I tried this recipe today and it came out perfect. It's tasty. Your detailed instructions were good as if you are guiding from behind. Thank you.
bhavana
hi Aparna, thanks for trying and i am happy detailed steps helped you.Another variation for leftover jhunka vadi,just shallow fry them with little oil till crispy..they taste soo good,you can eat like a evening snack..please do checkout other recipes from my blog.