Jhunka Vadi (Zunka Vadi)

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

Jump to:

• How to Make Jhunka Vadi
• What to Serve with Jhunka Vadi?
• Tips to Make Jhunka
• Variations
• More Side Dish Ideas
• Jhunka Vadi | Zunka Vadi | Jhunka

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.

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

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