Jhunka Vadi Recipe is a traditional dish from North Karnataka and Maharashtra prepared using besan (gram flour), onion, and spices.
Recipe Snapshot
- Prep time: 10 minutes
- Cook time: 15 minutes
- Total time: 25 minutes
- Yield: 4
- Category: Side Dish
- Cuisine: Indian, North Karnataka
Ingredients
- 1 cup besan (gram flour)
- 1 medium onion (finely chopped)
- 2 cloves garlic (minced)
- 2-3 green chilies (finely chopped)
- 1/2 teaspoon mustard seeds
- 1/2 teaspoon cumin/jeera seeds
- 1/2 teaspoon turmeric powder
- 1/4 teaspoon hing/asafetida
- 1 stalk curry leaves
- 1 tablespoon tamarind pulp
- 1/2 teaspoon jaggery
- 2 tablespoons coriander leaves (finely chopped)
- 2 tablespoons coconut (fresh & grated)
- 1 teaspoon sesame seeds ((optional))
- 2-3 tablespoons oil
- salt (to taste)
- 1.5 cups water
Method
- 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 and 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 a 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 Vadi is ready and can be served with bhakri / chapati or just can be eaten as a snack.
Kiyaan Singh’s Kitchen Note
Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.