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jhunka vadi served on a plate garnished with cilantro and coconut
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5 from 3 votes

Jhunka Vadi | Zunka Vadi | Jhunka

Jhunka Vadi Recipe is a traditional dish from North Karnataka and Maharashtra prepared using gram flour, onion and spices
Course Side Dish
Cuisine Indian, North Karnataka
Keyword gram flour recipes, jhunka, jhunka vadi, zunka
Diet Gluten-Free, Vegan, Vegetarian
Method Stovetop
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4
Calories 440kcal
Author Bhavana Patil


  • 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


  • 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.



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.
Note: Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.


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