Zunka is basically a thick chickpea or gramflour preparation from the Maharashtrian cuisine of India. It is a thicker version of the Pithla. Well, but this delicious zunka is incomplete if not teamed with some bhaakari!

In my previous posts, I have already described the Bhaakari and the Pithla and uploaded the recipes for the same.

Ingredients for making the zunka might vary a bit from region to region, but the basic method is the same. Here, I have added some red chilli powder to the zunka to give it that extra spice and different taste. Though traditionally, some use only green chillies for the same. Again in some places, a bit of jaggery too is added to the zunka. So, basically here I have prepared the zunka as per my liking.


  • 1/4 cup Besan (Chickpea flour / Gram flour)
  • 3/4 cup water (thrice the quantity of besan)
  • 2 tbs Fresh Grated Coconut
  • 1 Large Onion
  • 1/4 tsp Turmeric powder
  • 1/2 tsp Red chilli powder
  • 1/2 tsp Kashmiri Red chilli powder
  • 1/4 tsp Corriander powder
  • 1/4 tsp Garam Masala
  • 2 Garlic cloves
  • 1/4 inch Ginger
  • 2 tbs Oil
  • 1/4 tsp Mustard seeds
  • 2 pinches Asafoetida
  • 1 sprig Curry leaves
  • 2 tbs Fresh Coriander leaves
  • Salt to taste

P. N.

Cup used – 200 ml


  1. To make Zunka, first mix together the besan and water and beat well to remove lumps if any.
  2. Chop the onions into tiny cubes and break the green chillies roughly into medium sized pieces. Chop the ginger and garlic finely. Wash and chop the corriander leaves.
  3. In a kadhai or saucepan, heat oil and add to it the mustard seeds. As soon as they splutter add the asafoetida. Immediately add the curry leaves.
  4. Add the chopped garlic and ginger add saute. Now add the cubed onions and saute adding a pinch of salt. Cover and cook on low flame till the onions are translucent giving it an occasional stir.
  5. Add all the spice powders and cook again for a minute or two.
  6. When the onions are completely cooked, add the besan mixture, fresh grated coconut and salt to taste and bring to a boil stirring constantly.
  7. Lower the flame and cook covered till the mixture thickens. Do give it an occasional stir.
  8. Add the chopped coriander leaves and mix well. Switch off the heat.
  9. Serve hot with some Bhaakari or Ghaavan and Kokum Kadhi as an appetising drink.

Author: tastyrecipesfrompooja

An artist by nature, I love painting, travelling to different places and photographing nature, gardening, crochet, reading, etc. It's my nature to give my best to anything and everything I do. From a person who could cook very few dishes..... I have converted myself to a person who now can cook varied dishes! I like perfection in all my work. Reading a lot of recipes, watching different famous chefs' cooking shows on television and observing their methods, techniques and tips very closely and studiously ....is what has made me a very good cook today. Though there are numerous recipes I haven't tried my hand at..... there are many other in which I have gained exerpertise only by trial and error! I still watch all interesting cookery shows on TV to gain more knowledge on cooking techniques of other cultures from here and abroad!! Nowadays, I have started adding healthy twists to my dishes as and when I can without compromising on their original taste. Started this blog to share a few recipes of mine with all other cooking enthusiasts! Happy cooking to all! 😃

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