How to make Zhunka - Though it is known as the poor man's favourite meal, it can be enjoyed by everyone.

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Main Ingredients : Gram flour (besan) , Spring onion green (हरे प्याज़ की पत्ती )

Cuisine : Maharashtrian

Course : Main Course Vegetarian

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Zhunka Recipe Card


The Maharashtrian hospitality is legendary. The cuisine has subtle variety and strong flavours and varies from region to region. In ancient times in the more affluent homes, feasts often started at mid-day and ended when the sun set! The presentation of food was alluring with a practice to sing sacred verses to dedicate the meal to God.
Maharashtrian cuisine covers a wide range from being extremely mild to very spicy dishes. Wheat, rice, jowar, vegetables, lentils and fruit form important components of Maharashtrian diet. 
Everybody knows about the unbeatable taste of the Mumbai’s chaats! But there is so much more to explore and savour in the other regions of Maharashtra. 

You can also find more Main Course Vegetarian recipes like Aloo Pyaaz Tamatar, Dahi Ki Sabzi, Tilli Phalli Shimla Mirch, Suran ki Sabzi.

Prep Time : 11-15 minutes

Cook time : 16-20 minutes

Serve :

Level Of Cooking : Easy

Taste : Mild

Ingredients for Zhunka Recipe

  • Gram flour (besan) 1 cup

  • Spring onion green chopped 1

  • Asafoetida a pinch

  • Mustard seeds 1 teaspoon

  • Cumin seeds 1 teaspoon

  • Onions chopped 2 medium

  • Turmeric powder 1/2 teaspoon

  • Red chilli powder 1 teaspoon

  • Cumin powder 1 teaspoon

  • Coriander powder 1 teaspoon

  • Salt to taste

  • Sugar 1/2 teaspoon

  • Green chilli slit 1

  • Curry leaves 7-8

  • Oil 2-3 tablespoons

  • Fresh coriander sprigs a few


Step 1

Heat non stick pan. Roast besan till lightly browned.

Step 2

Heat 2 tbsps oil in another non stick pan. Add asafoetida, mustard seeds, cumin seeds and when the seeds crackle, add onions and sauté till well browned.

Step 3

Mix turmeric powder, red chilli powder, cumin powder, coriander powder, salt and sugar in a bowl. Add roasted besan and mix well. Add 1 cup water and mix again. Whisk well.

Step 4

Add green chilli in pan alongwith besan mixture. Mix well and add 6-7 tbsps water along sides. Lower heat, cover and cook, stirring occasionally, for 7-8 minutes.

Step 5

Heat 1 tsp oil in small non stick pan. Add curry leaves and add this to besan mixture alongwith spring onions. Mix well. Chop coriander sprigs and add. Mix again and cook for 3-4 minutes more. Serve hot with bhakris.