Simple, practical, and full of everyday flavour, zunka recipe | jhunka recipe | marathi zunka recipe | dry pitla is a vegetarian maharashtrian side dish made with oil, mustard, and cumin / jeera in about 25 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.
Recipe Snapshot
- Prep time: 5 minutes
- Cook time: 20 minutes
- Total time: 25 minutes
- Yield: 3 Servings
- Category: Side Dish
- Cuisine: maharashtrian
Ingredients
- 2 tbsp oil
- 1 tsp mustard
- 1 tsp cumin / jeera
- pinch hing / asafoetida
- 4 clove garlic (finely chopped)
- 1 chilli (finely chopped)
- 1 onion (finely chopped)
- ¼ tsp turmeric
- 1 tsp kashmiri red chilli powder
- 1 tsp salt
- 1 cup besan / gram flour
- water as required
- 2 tbsp coriander (finely chopped)
Method
- firstly, in a large kadai heat 2 tbsp oil and splutter 1 tsp mustard, 1 tsp cumin and pinch hing.
- also add 4 clove garlic, 1 chilli and saute well.
- now add 1 onion and saute until the change colour slightly.
- further add ¼ tsp turmeric, 1 tsp chilli powder and 1 tsp salt.
- saute slightly, without burning the spices.
- now add 1 cup besan and saute on low flame.
- saute for 5 minutes, or until the besan turns golden and aromatic.
- further, sprinkle ¼ cup water and mix well.
- keep sprinkling water in batches until the mixture turns moist.
- i have sprinkled almost 1 cup water in batches.
- cover and simmer for 10 minutes, or until the besan is cooked completely.
- give a good mix making sure there are no lumps.
- finally, add in coriander leaves and enjoy zunka with bhakri.
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.
