Jhunka Vadi | Zunka Vadi | Jhunka
Jhunka Vadi Recipe is a traditional dish from North Karnataka and Maharashtra prepared using gram flour, onion and spices
Servings 4
Calories 440kcal
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
Calories: 440kcal | Carbohydrates: 59g | Protein: 24g | Fat: 15g | Cholesterol: 50mg | Sodium: 207mg | Potassium: 900mg | Fiber: 10g | Sugar: 5g | Vitamin A: 1010IU | Vitamin C: 3.2mg | Calcium: 97mg | Iron: 5.2mg