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.