Ever heard of zunka bhakar? It’s a delicious comfort food from the state of Maharashtra.
Zunka is a dry version of Pithla.
Pithla is a curry made up of besan (gram flour). Unlike pithla, zunka is made with added vegetables such as onion, cabbage, spring onions, methi, palak, and padwal.
This is a vegan, protein-rich, diabetic-friendly, beginner-friendly recipe.
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About Spring Onion Sabzi (Spring onion Zunka)
The term “Zunka” is a Maharashtrian word meaning a dish that is made using besan (gram flour) as the main ingredient.
Spring Onion Zunka & Spring Onion Sabzi are essentially the same dish but are referred to interchangeably depending from region to region.
In the Maharashtrian household, you might hear them calling zunka but the same dish in other parts of the country recognises it as sabzi.
Whatever the name differences, this zunka / sabzi is one of the most delicious, easy and quick-to-make recipes that you will love to have more often.
Spring Onion Zunka is a typical Maharashtrian-style recipe prepared by sprinkling roasted besan (gram flour) over the cooked Spring Onions which are infused with basic spices.
Zunka is often very spicy and goes best with millet bhakri. At home, we sometimes have it with jowar bhakri, raagi bhakri, or chapati.
Making zunka of any kind is very simple as most of the ingredients that go into making this dish are already available in our kitchen.
Zunka needs to be served immediately because as it cools down it dries out a bit.
When in rush or when there are no vegetables around, whipping up this zunka along with just onions comes to the rescue.
This is an everyday kind of recipe, especially in Maharashtrian households. You will find many variations in making zunka as every household has its unique way of making it.
In Maharashtrian Cusine, you will find many such vegetables that are made using this technique. Some of them are, Kobhi Cha Zunka (Cabbage Zunka), Shimla Mirchi Zunka (Capsicum Besan Zunka) to name a few.
Making spring onion zunka is simple, quick, and easy. It does not need a lot of prep beforehand.
Using minimal ingredients & spices this dish tastes amazing. This recipe is best served along with bhakri, chapati, and as a side dish with dal rice.
Being a dry vegetable dish it can be easily packed in a lunch box along with roti. But make sure to reheat it.
This recipe can be made in just under 30 minutes. So during hectic mornings too this sabji / zunka can be made for office or school tiffins.
Besan (gram flour) on the other hand is a good source of protein and nutrition.
This typical Maharashtrian dish is tempered with mustard seeds, hing (asafoetida) and then sautéed along with basic spices. Sprinkled with roasted besan (gram flour) which gives this vegetable a wonderful rich taste and texture.
Besan (gram flour) is a good source of protein and nutrition. It is the best way to include proteins when on plant-based diet.
Growing up this was my go-to dish that I loved to eat with phulka (flatbread) and varan bhat (dal rice).
Do try out this authentic zunka recipe from Maharashtra and you are going to fall in love with it.
Traditionally it is served with bhakri but there is no hard and fast rule. You can serve it with chapati, paratha, or even bread or as a side dish with dal rice.
ingredients
Paticha Kanda (Spring Onion) – To make this flavourful zunka we need to finely chop the spring onion greens and whites.
Besan (Gram Flour) – The word zunka itself means a dish made using besan (gram flour) as the main ingredient. So we will need a cup of besan for this recipe. We will first dry roast the besan and use it in the bhaji.
Spices & Herbs – To make this zunka, we will need garlic, red chilli powder, turmeric powder, and garam masala powder.
Seasoning – We will need salt to taste and a teaspoon of sugar. Sugar helps in balancing the taste of this dish.
Oil – I have used sunflower oil for this recipe.
Frequently Asked Questions
Can I use regular onions instead of spring onions?
Yes, regular onions can be used instead of spring onions. However, spring onions have a unique taste which is often milder than the regular onion. The taste will differ a lot though.
Can I prepare spring onion zunka in advance?
Yes, you can prepare the zunka in advance and reheat it before serving. However, zunka of any type is always best enjoyed fresh as it tends to dry up as it gets colder.
Variations
Adding Vegetables – You can add other vegetables like tomatoes, and capsicum for extra flavour and texture.
You may also add curry leaves to the tempering if you like.
Serving Suggestions
Traditionally zunka is served with jowar, rice or bajra bhakri (millet flatbreads). This zunka tastes delicious with roti too.
You can also serve this spring onion sabzi as a side dish with dal rice.
Storage Options
Zunka is best enjoyed fresh and is not recommended to store. However, if you have leftovers then store them in the refrigerator. It will stay good for 2-3 days. Reheat in the microwave or on the stovetop. Drizzle some water if reheating on the stovetop.
Related Recipes
Kobhi Cha Zunka (Cabbage Zunka)
How to make Spring Onion Sabzi
Note:
As besan is used in this recipe, it is highly advisable to use only nonstick utensils while preparing the dish.
In case you are using different metal utensils then cover them with a lid adding a little water over the lid so that the vegetable does not burn.
You may also roast the besan first and add that to the spring onions, so the zunka will cook faster.
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Recipe Card
Spring Onion Sabzi (Spring Onion Zunka)
Ingredients
- 1 cup Spring Onions, finely chopped
- 1 tablespoon Garlic, roughly crushed
- 3 tablespoons Besan (Gram Flour), use as required
- 1 teaspoon Mustard Seeds
- 1/4th teaspoon Hing (asafoetida)
- 1/2 teaspoon Turmeric Powder
- 1 teaspoon Garam Masala Powder
- 2 tablespoons Coriander Leaves, finely chopped
- 1 teaspoon Sugar (optional)
- Salt to taste
- 2 tablespoons Oil
- Water, as required
Instructions
- In a nonstick kadhai heat oil. Add mustard seeds, let them splutter. Add hing and roughly crushed garlic, and saute till the raw smell of garlic fades away.
- Add finely chopped spring onions (use both green & white part). Stir for two minutes on high flame. Cover and let the spring onion become tender.
- Add turmeric powder, red chilli powder, and garam masala powder and mix well.
- Add a pinch of sugar and salt to taste.
- Add 1/4th cup of water so that when we add besan (gram flour) the sabji don’t dry out too much.
- Add besan (gram flour) and mix well.
- Cover and let the besan (gram flour) cook for about 2-3 minutes. Stir occasionally in between.
- Lastly, add finely chopped coriander leaves.
- Spring Onion Sabzi (Spring Onion Zunka) is ready.
- Transfer the spring onion zunka to a serving bowl. Garnish with coriander leaves.
- Serve hot with bhakri, roti, chapati, or as a side dish with dal rice.
