Friday, 5 July 2013


Jhunka is a another traditional dish from North karnataka and Maharastra. Its also called pitla. Its a healthy served as it is made with very little oil and consists of minimum spices. Its one of ideal dishes taken on a journey as it does not spoil and stays fresh for a long time. 

Preparation time:- 20 mins
Cooking time :- 30 mins
Serves :- 4-5 people

Ingredients Required :-

  • 2 bunch of spring onions ( 250 grams approx)
  • 100 grams of gram flour (besan)
  •  freshly made ginger-garlic paste 
  • 2 tspn of chilly powder
  • 1 tspn of coriander powder
  • 3-4 tspn of refined oil
  • 1 tspn  each of cumin seeds,mustard seeds and turmeric powder.
  • Few tspns of sesame seeds
  • Few tspn of finely chopped coriander leaves ( for garnish)
  • Water (enough to dissolve chickpea flour into a liquidy mix)
  • Salt to taste
Procedure to make:-
  • In a saucepan heat some oil and to it add the cumin seeds,mustard seeds and turmeric and let the mustard splutter.
  • Now add the finely chopped spring onions and saute on a medium flame.
  • After the onions are properly cooked add to the chickpea flour dissolved in water.
  • Now lower the flame and mix properly.
  • Continue to mix till it starts leaving the sides of the saucepan.
  • Remove from heat and immediately spread it on a greased pan.
  • Sprinkle sesame seeds on top and garnish with onions.
  • Cut into desired shapes when it cools.

This dish traditionally eaten with bhakri( Bajre ki roti) or a side dish.
Sometimes it can even be served as a snack. 

Submitting to SIC- South Indian Cooking  happening @ Nivedhanam ,event of ANU'S HEALTHY KITCHEN