Jhunka Vadi is also known as Pitla. This can be made with dry, and semi-gravy versions, and this recipe post dedicate to the dry version of the Jhunka Vadi recipe. Jhunka Vadi has long shelf life, so we used to carry this on our vacations. I learned this recipe from my mom, since we are from North Karnataka, my mom makes at least jowar roti 4 times a week, and this Jhunka is made once a week along with raw tomato chutney. Traditionally after onions are sautéed, slowly add besan in batches to boiling water and stir continuously so there will be no lumps. Cook till this gravy thicken and leaves the sides of the pan. But I tweaked this recipe a bit by adding besan and water mixture to the sauteed onion mixture, that ways, no lumps are formed. If you have some leftover Jhunka Vadi’s, dont worry, just shallow fry them like bhaji’s they taste amazing. Do try this recipe and let me know if you liked it in the comments section. I have posted many Karnataka-style recipes on this blog. So if you are looking for more recipes, then check my Veg Pulao, Methi Pulao|Menthya Bath, Bisibelebath, Masala Peanuts Chaat, Shenga Saaru (Peanut Sambar), Red Chilli Karindi|Menthe Hindi, Spicy Garlic Puffed Rice, Girmit, Nargis Mandakki, and, Tomato Slice Chaat
How to Make Jhunka Vadi
Mix together besan/gram flour and water to make a smooth paste (lump-free) and keep it aside. Heat the nonstick saucepan with oil, add mustard & cumin seeds. Allow them to splutter. Next, add garlic, green chilies, curry leaves, hing/asafoetida, and saute for 30 secs. Add onions and fry till they turn light brown and tender. Add turmeric powder, tamarind juice, and jaggery & stir for a few minutes (appx about 1-2 minutes). Next, add the salt, besan mixture, cook on low heat, and stir continuously so there will be no lumps. Cook till the mixture leaves the sides of the pan, and the besan mixture gets a shiny texture. Once the Jhunka mixture has thickened, turn off the heat. Transfer the mixture to greased rectangular pan/tray and spread the mixture evenly. Sprinkle some fresh coconut and coriander leaves. Let it cool completely. Cut the mixture into square or diamond shapes. Jhunka/Zunka Vadi is ready and can be served with Bhakri / chapati or just can be eaten as a snack.
What to Serve with Jhunka Vadi?
Serve Jhunka Vadi as a side dish with Jowar roti (bakri), chapati, or rice for lunch or dinner. It is also eaten as a snack along with a hot chai in North Karnataka and Maharashtra.
Tips to make Jhunka
When the jhunka starts thickening, ensure it doesn’t stick to the bottom. So keep on stirring. Also, use a thick bottom pan or nonstick pan. You can make the Vadi size of your choice. Some prefer thin, and some prefer thick. Jhunka Vadi is popular for its longer shelf life, so this can be easily carried as a travel food snack.
Variations
If you dont have tamarind, then replace it with lemon juice. You can also shallow fry the vadi and have it as a tea-time snack. You can also sprinkle some toasted sesame seeds on top. You can add spinach to make the spinach Jhunka recipe.
More Curry Recipes
Lauki Ki Subji Black Eye Pea Curry (Lobia curry) Rajma Masala Beetroot & Chickpeas Stir Fry Mushroom Masala Zucchini Besan Sabzi Chana Masala
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