Zunka – झुणका | Authentic Maharashtrian Recipe by Archana | Easy Spicy Main Course in Marathi
Namaste! You know what is the signature recipe of Maharashtra? Of course, Zunka Bhakar! So today on Ruchkar Mejwani,
I will show you the preparation Zunka! It’s a little different than the regular Zunka. Normally we use red onions and garlic, but today I am going to use spring onions. First we start with heating the oil. This recipe calls for a little more oil. So, if for normal sabzi you’re using 2 tbsp oil,
use 4-5 for Zunka. Always remember to let the oil heat up completely. Sometimes we are in a hurry and start adding ingredients for the tempering to cold oil. That doesn’t allow the oil to get infused with the flavours. The oil is hot. Add the mustard seeds 1 tsp. Allow these to splutter and only then
add the ginger and garlic. The mustard has sizzled well. Now add 2 tbsp of ginger and garlic. Add some coriander to the tempering. This is what needs to happen. The oil is hot and the ingredients inside are sizzling. and the fragrance moves through the house. That’s what you want! Next we add the onions. Stir this well. Add salt to taste. Next we add 1/2 tsp turmeric powder. We will also add the Masala Mix, about 2 tsp. And mix this well. After we have stir fried the onions a little bit, add the spring onion. This is going to make the Zunka tastier. Let these two kinds of onion soften a bit. After which we will add the gram flour. That’s 150 grams. And mix this really well. Break all the lumps. If you feel that it’s become too dry, then go ahead and add a spoonful of oil. Now sprinkle some water evenly on the mixture. Mix this again. Repeat this two to three times. We’ll again add some water in the same manner. And now we have to let it steam. So let’s place a lid on. After 5-10 minutes, again add some water, again place the lid on and allow it to steam. Zunka does taste unbelievably good, but its take a little bit of efforts and patience. So I will repeat this procedure a couple of times more. And if you don’t have this kind of lid and want to make this in your regular wok, then place a dish on top, add water to the dish and
allow the mixture to steam on low heat. Let’s see if the Zunka is ready. It is ready. Let’s plate this in a serving dish. Add a few sprigs of coriander leaves. Zunka and piping hot Bhakris! Today’s tasty delight is ready! You know the drill. Make this,
eat this and comment and subscribe! See ya! You know the drill. Make this,
eat this and comment and subscribe! See ya!