Jhunka Vadi|Zunka Vadi|Jhunka is a traditional dish from North Karnataka and Maharashtra prepared using gram flour, onion and spices. This tasty dish is used as an accompaniment with chapathi or Jowar Roti(Jalada rotti).
Jhunka Vadi is also known as pitla.This can be made with dry and semi gravy version and this recipe post dedicate to the dry version of Jhunka Vadi recipe. Jhunka Vadi has long shelf life so we used to carry this on our vacations.
I learned this recipe from my mom, since we are from North Karnataka my mom makes atleast jowar roti 4 times in a week and this Jhunka is made once in a week. Traditionally after onions are sautéed ,slowly add besan in batches to boiling water and stir continuous so there will be no lumps. Cook till this gravy thicken and leaves sides of the pan.
But i tweaked this recipe a bit by adding besan and water mixture to the sauteed onion mixture ,that ways no lumps are formed.
If you have some leftover jhunka vadi’s dont worry ,just shallow fry them like bhaji’s they taste amazing.Do try this recipe and let me know if you liked it in comments section.
I have posted many Karnataka style recipes on this blog.So if you are looking for more recipes then check my Veg Pulao , Methi Pulao|Menthya Bath, Bisibelebath, Masala Peanuts Chaat, Shenga Saaru (Peanut Sambar), Red Chilli Karindi|Menthe Hindi ,Nargis Mandakki , Girmit ,Spicy Garlic Puffed Rice and Tomato Slice Chaat
TIPS & VARIATIONS TO MAKE JHUNKA VADI
- 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.
- You can skip tamarind juice and replace 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 longer shelf life so this can be easily carried as travel food snack.
- You can also sprinkle some toasted sesame seeds on top.
- You can add spinach to make spinach Jhunka recipe.
WHAT TO SERVE WITH JHUNKA VADI?
Jhunka Vadi can be served as a side dish traditionally served with Jowar Roti (bakri) ,chapati or rice for lunch or dinner or even as a snack along with a hot chai in North Karnataka and Maharashtra.
CHECKOUT OTHER CURRY RECIPES
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HOW TO MAKE JHUNKA VADI STEP BY STEP
Mix together besan/gram flour and water to make a smooth paste(lump free) and keep aside.
Heat the nonstick sauce pan with oil, add mustard & cumin seeds.Allow them to splutter.
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 few minutes(appx about 1-2 minutes).
Add salt, besan mixture cook on low heat and stir continuous so there will be no lumps.
Cook till mixture leaves sides of the pan and the besan mixture gets a shiny texture.Once Jhunka mixture has thickened ,turn off the heat.
Transfer the mixture to 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.
JHUNKA VADI|ZUNKA VADI|JHUNKA VIDEO RECIPE
JHUNKA VADI|ZUNKA VADI|JHUNKA RECIPE CARD
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Jhunka Vadi Recipe is a traditional dish from North Karnataka and Maharashtra prepared using gram flour, onion and spices
- 1 cup Besan/Gram Flour (chick pea flour)
- 1 medium Onion finely chopped
- 2 Garlic pods finely chopped
- 3-4 Green Chilies finely chopped
- 1/2 tsp Mustard seeds
- 1/2 tsp Cumin/jeera seeds
- 1/2 tsp Turmeric powder
- 1/4 tsp Hing/Asafetida
- Few Curry leaves
- 1 tablespoon Tamarind pulp
- 1/2 teaspoon Jaggery more or less
- 2 tbsp Coriander leaves finely chopped
- 2 tbsp Coconut fresh & grated
- 1 tsp sesame seeds (optional)
- 3 tbsp Oil
- Salt to taste
- 1.5 cups water
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Mix together besan/gram flour and water to make a smooth paste(lump free) and keep aside.
-
Heat the nonstick sauce pan with oil, add mustard & cumin seeds.Allow them to splutter.
-
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 few minutes(appx about 1-2 minutes).
-
Add salt,besan mixture cook on low heat and stir continuous so there will be no lumps.
-
Cook till mixture leaves sides of the pan and the besan mixture gets a shiny texture.
-
Once Jhunka mixture has thickened ,turn off the heat.
-
Transfer the mixture to 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.
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Jhunka Vadi is ready and can be served with Bhakri / chapati or just can be eaten as a snack.
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.You can skip tamarind juice and replace with lemon juice.
3.You can make Vadi size of your choice.some prefer thin and some prefer thick.
4.You can also shallow fry the vadi and have it as a tea time snack.
5.Jhunka Vadi is famous for longer shelf life so this can be easily carried as travel food snack
Note:Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.
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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.
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.