Jhunka Recipe | Zunka Bhakar Recipe | Pitla Recipe

jhunka pieces in a plate

Enjoy jolada rotti, also known by such names as bajra bhakri or jowar roti, with jhunka. It is a dish that gets an A grade on the taste scale. Does it take much effort to make this food? Not at all, the jhunka recipe is simple.

Jhunka has other names. Some of these are zunka and pitla.

The junka recipe is light on the ingredients. What's more, these are the same that you typically use in everyday cooking. The cooking steps too are easy and few.

What are the items of this recipe that weaves the taste magic? In addition to besan, some of the other items that knit together for the jhunka's fine taste are the curd, onion, groundnut, chilies and curry leaves.

Ajwain and hing or asafoetida in the jhunka recipe aids in the digestion of this food. It would not be good to omit these ingredients, as some people may find it difficult to digest besan.

The next time, you want to make a side dish for jowar roti or bajra bhakri, do not forget the jhunka recipe. Not only this food gives you a break from the regular side dishes, but you also get to relish an item that work wonders on your taste buds.

jolada rotti Jolada rotti, jowar roti, or bajra bhakri is said to offer excellent health benefits.
If you know how to make jhunka or pitla, you can also prepare it as a fine coffee- or tea-time snack and also make it when your friends and relatives unexpectedly drop-in at your place.

Call it jhunka, pitla or zunka, one thing is for sure: its fine taste will make you crave for it more, often.

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Servings: 2-3


1. Besan / chana flour / kadale hittu / gram flour / kadala mavu 1/2 cup
2. Oil 2 teaspoons
3. Mustard seeds 1/4 teaspoon
4. Jeera 1/2 teaspoon
5. Ajwain 2-3 pinches
6. Hing few pinches
7. Turmeric 1/8 teaspoon
8. Roasted, split groundnut, 1 tablespoon
9. Green chilies, finely chopped 1-2 or to taste
10. Curry leaves, chopped, 1 sprig
11. Onion, finely chopped, 1
12. Ginger, chopped, 1/4 teaspoon
13. Curd / yogurt 1/4 cup
14. water 1 cup
15. Salt to taste

For garnishing:

1. Coriander leaves, chopped, few sprigs
2. Coconut gratings 1 tablespoon
3. Poppy seeds / khus khus / gasagase / khas khas 1/4 teaspoon
4. Til / sesame seeds / ellu 1/2 teaspoon

How to make Jhunka?

1. Add besan, curd, salt and about 1/2 cup of water to a utensil.

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Mix thoroughly till there are no lumps.

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Add the remaining water. Mix.

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2. Heat oil in a thick- bottomed utensil or non-stick pan till the oil becomes hot.

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3. Add mustard.

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Add jeera and ajwain when the mustard splutters. Fry till jeera turns to golden brown.

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4.  Add curry leaves and green chilies. Mix.

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5. Add onion and ginger. Fry till the onion becomes soft.

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6. Add hing and turmeric. Mix.

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7.  Keep the flame to medium.

Add the besan mixture.

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Stir continuously to prevent lumps.

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Turn the flame to low, when the mixture becomes thick.

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8. Add groundnuts.

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9. Keep stirring till there is no raw smell and the mixture becomes shiny.

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Switch-off the stove.
10. Grease a plate.

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Transfer the mixture to the plate.

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Flatten the mixture with a spatula or by hand dipped in cold water.

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Sprinkle the garnishing items.

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Cut into desired size pieces, after the mixture cools.

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11. Jhunka / zunka bhakar / pitla is ready.

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TIPS Junka Recipe
1. If you are going to eat / serve jhunka after sometime you prepare it, add coconut gratings along with groundnuts in Step 8.
2. Use chili powder in lieu of green chilies.
3. Use lemon juice or tamarind juice, to taste, as a substitute for curd.