• Preparation time: 20 minutes
  • Cooking time: 20 minutes
  • Total time: 40 minutes
  • Serves: 4

Zunka is one of Maharashtra’s traditional dishes relished by locals across the state, in cities and villages alike. It is a spicy gram flour preparation, which is tempered with fried onions, ginger, garlic and mustard seeds along with other spices. The semi-dry gravy is enjoyed with sides of jowar or bajribhakris. The Zunka is a dryer version of another popular staple called Pitla.


  • Gram flour (besan) ½ cup
  • Chopped onions 2 medium-sized
  • Oil 2 tbsp
  • Mustard seeds ½ tsp
  • Garlic paste ½ tsp
  • Ginger paste ½ tsp
  • Cumin seeds (jeera) ½ tsp
  • Chopped spring onions 4
  • Turmeric powder ¼ tsp
  • Red chilli powder 1 tsp
  • Chopped spring onion stalks 2
  • Salt to taste
  • Chopped coriander leaves for garnishing


  • Roast the gram flour in a heated pan until it’s fragrant. In a separate wok, heat the oil and add the mustard and cumin seeds. Once the seeds splutter, add in the garlic and ginger pastes.
  • Add the onions and sauté until they soften. Put in the spring onions and sauté for about a minute. Mix in the gram flour, salt, turmeric and red chilli powders along with a cup of water, adding it little by little.
  • Cover the wok and let the mix cook for about 5 minutes over medium heat. Uncover and add in the spring onion greens and cook for another minute.
  • Garnish the dish with the chopped coriander leaves and serve it with hot bhakris.

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