Jhunka Vadi/Zunka Vadi/Jhunka recipe 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 Chapati or Jowar Roti (Jolada Rotti).
Jhunka Vadi is also known as Pitla. This can be made with dry, and semi-gravy versions, and this recipe post dedicate to the dry version of the 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 at least jowar roti 4 times a week, and this Jhunka is made once a week along with raw tomato chutney. Traditionally after onions are sautéed, slowly add besan in batches to boiling water and stir continuously so there will be no lumps. Cook till this gravy thicken and leaves the 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 the 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, Spicy Garlic Puffed Rice, Girmit, Nargis Mandakki, and, Tomato Slice Chaat
Jump to:
How to Make Jhunka Vadi
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 & 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, and jaggery & stir for a few minutes (appx about 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 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/Zunka 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 rice for lunch or dinner. It is also eaten as a snack along with a hot chai in North Karnataka and Maharashtra.
Tips to make Jhunka
- When the jhunka 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 the vadi and have it as a tea-time snack.
- You can also sprinkle some toasted sesame seeds on top.
- You can add spinach to make the spinach Jhunka recipe.
More Curry Recipes
- Lauki Ki Subji
- Black Eye Pea Curry (Lobia curry)
- Rajma Masala
- Beetroot & Chickpeas Stir Fry
- Mushroom Masala
- Zucchini Besan Sabzi
- Chana Masala
Jhunka Vadi | Zunka Vadi | Jhunka
Ingredients
- 1 cup besan/gram flour (chick pea flour)
- 1 medium onion finely chopped
- 2 cloves garlic minced
- 3-4 green chilies finely chopped
- ½ teaspoon mustard seeds
- ½ teaspoon cumin/jeera seeds
- ½ teaspoon turmeric powder
- ¼ teaspoon hing/asafetida
- few curry leaves
- 1 tablespoon tamarind pulp
- ½ teaspoon jaggery more or less
- 2 tablespoon coriander leaves finely chopped
- 2 tablespoon coconut fresh & grated
- 1 teaspoon sesame seeds (optional)
- 3 tablespoon 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 & 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 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/Zunka 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
♥ We LOVE to hear from you If you make this recipe, please share your food photo with hashtag #indianveggiedelight on Facebook or Instagram, so we can see it and others can enjoy it too! Thank you ♥
Subscribe to my Youtube Channel for healthy & tasty video recipes.
Aparna says
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 says
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.
Nilay says
Your Jhunka Vadi recipe looks yummy. Today I am gonna try it. Keep sharing this kind of recipe.
bhavana says
Thank you for kind words.
Anonymous says
came out really good !
bhavana says
Thank you
Snehal says
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 says
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
Soumya says
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 says
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.