Jawar Bhakri (flatbread made from pearl millet) is incomplete without Jhunka. It also tastes good with chapati or to eat as such! This is protein-rich as it is made from gram flour. This is particularly popular in North Karnataka and Maharashtra. The consistency of jhunka can be adjusted according to one’s preference. When it is thicker, it is Zunka/Jhunka and the slightly thinner version is Pithla/Pithle. Ideally, it should be served hot and fresh. When cooled it forms a soft lump. It can be made watery again by adding hot water and blending well using a spoon. When made watery, it replaces sambar, when made little thicker it can be set and cut like burfi and it is called as Jhunka wadi! Some people use Chilli powder instead of green chillies and a family friend makes it quite watery and adds Saarina Pudi/Rasam Powder to it so that it can be consumed with rice. Some people even call it Bombay Chutney by adding curd to this! Taste-wise it is salty and spicy. It reminds me of soft pakoda or Besan chila. Time: 30 minutes Ingredients 3 tbsp gram flour (Besan), 1 ½ -2 cups of water, 1 small onion finely chopped, 1 green chilli-finely chopped (or paste), ½ tsp garlic paste, (1 tsp chilli powder( or saarina Pudi)-optional,) 1 tbsp chopped coriander leaves, 6-8 curry leaves, ¼ tsp turmeric powder, a pinch of asafoetida, 3 tbsp oil, ¼ tsp mustard seeds, ¼ tsp cumin seeds. Method 1. Heat oil in a pan and crackle mustard and cumin seeds. 2. Add green chilli, garlic paste, curry leaves and onions sauté until onions change colour and soften. 3. Add turmeric powder and asafoetida. Stir well. 4. In the meantime mix besan and water to form a lump free mixture of pouring consistency. 5. Pour this mixture into the pan, while stirring constantly to prevent lump formation. 6. Add salt (and chilli powder) to taste. Cover and cook over low flame for 3-4 minutes till the raw smell disappears and jhunka gets a glossy look. 7. Don’t forget to stir in between to prevent burning of jhunka. 8. Sprinkle coriander leaves and serve. *************************************************************************
Oh wat a coincidence ! Even I prepared Bombay chutney yesterday ! We eat it with puri and chapati. Only difference is we add curd to it and not too thick !Never knew this name earlier ! Will try with Jolada rotti next time ! Lol finally you answered my age old doubt ! Bombay chutney ! Since it’s prepared In Maharashtra ! Always wondered why it’s named so ! Thanks @GeetaKashyap ! Here is my recipe . Bombay Chutney
