Jhunka is a popular and tasty accompaniment from Maharashtrian cuisine. It is served with chapati, jowar roti and rice as well. Thus, it serves dual-purpose when you prepare it.

I was immensly happy when my friend Jagruti asked to write a guest post for her blog. Jagruti is a dedicated blogger who loves cooking to the core. I love her recipes and  it is indeed an honour to share one of mine on her blog. Karnataka is very much influenced by the neighbouring states, places near the state of Maharashtra relish and have a lot of influence of Maharashtra. Similarly, places near to the  state of Andhra, have influence of that state. Today, I bring to you a popular Maharashtrian dish, Jhunka, which is famous here also.  I make it quite often as an accompaniment with chapati.

jhunka / pitla
jhunka / pitla
It is a tasty dish made from gram flour. It pairs well with rice as well as chapati. Jhunka is mainly of two kinds: Gravy and Dry.
Making of jhunka needs a little practice. Today, I am presenting to you the Gravy kind of Jhunka.
Without much ado, let me get to the recipe for you.
Recipe for Jhunka
Serves: 4-5 members
Preparation time: 10 min
Cooking time: 10 minutes
Ingredients:   Measurement used : 1 cup =250ml
  • 1/2 cup gram flour
  • 1 tablespoon oil
  • 1/2 teaspoon mustard
  • 1/2 teaspoon cumin
  • 1/4 teaspoon asafoetida
  • 1/4 teaspoon turmeric powder
  • 2 green chilly
  • 1 onion
  • a few curry leaves
  • coriander chopped
  • 2 cup water
  • salt

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