Go Back
Maharashtrian Zunka Recipe

Maharashtrian Zunka Recipe

Print Recipe
Zunka bhakar is unarguably the most popular street food in Maharashtra. Use this Zunka recipe to replicate the taste right in your kitchen.
Course Main Dish
Servings 2 people


  • 1 and half cup besan chickpea flour / gram flour
  • 1 large onion finely chopped
  • 10-12 cloves of garlic chopped
  • 1/2 tsp rai mustard seeds
  • 3 dry chillies
  • 1/5th tsp hing asafoetida
  • 1/5th tsp haldi turmeric powder
  • 2-3 tsp red chilli powder
  • 1 green chilli optional
  • 1 tbsp chopped coriander
  • 3-4 tbsp oil
  • salt to taste


  • Take besan in a large bowl, add one cup of water, and then whisk till no lumps remain in the mixture.
  • Add red chili powder to the mixture and again whisk it well. (You can use less chili powder if you want to make zunka for kids.)
  • Add one more cup of water to the mixture and whisk again to blend well.
  • Heat a kadai (pan), add 2 tbsp oil, and then add mustard seeds when the oil heats up. (I use a non-stick pan only when necessary. I prefer using an iron pan for making zunka. You can use less oil if you are using non-stick pan.)
  • After mustard seeds start to splutter, add hing, chopped garlic, and red chilis. (If you are using large cloves of garlic use fewer cloves. You need around
  • 2 tbsp of chopped garlic.)
  • Sauté for a minute or so till garlic becomes light golden and then add chopped onion.
  • Sauté till the onion becomes almost translucent, then add turmeric powder.
  • Sauté for another minute or so and then pour the besan mixture in the pan.
  • Add chopped green chili and salt, keep stirring to ensure no lumps form.
  • After 5-6 minutes when the mixture begins to thicken up, add 1 tbsp oil, and continue to stir.
  • If you are using a non-stick pan, you can cook zunka till the besan is properly cooked. (Non-stick pan will prevent besan mixture from sticking to the pan. So you can skip the next 5 steps.)
  • After another couple of minutes turn off heat, spread the mixture thin across the pan so that most of the mixture is touching the surface of the pan, and then cover the pan with a lid.
  • Allow the mixture to cook on trapped steam and hot iron pan for 4-5 minutes, and then turn on heat again. (You need to alternate between cooking on flame and off flame as the besan batter starts to stick to the iron pan.)
  • Add one more tbsp of oil and continue to stir the mixture in the pan for a couple of minutes.
  • Turn off heat, spread the mixture thin across the pan, cover the pan with the lid, and keep it in the pan for another 4-5 minutes.
  • Take off the lid and check if besan is properly cooked and that zunka is dry enough.
  • Garnish with chopped coriander, and serve with jowar or rice bhakri.