August 2, 2007 at 12:12 pm 21 comments

I promise this is going to be one of the last ‘themed’ recipes. I have been cooking themed food in my house for the last month or so J

Now if I repeat any vegetable in a week , Ajay thinks that’s the theme for some blog event! Now-a-days my monthly grocery/ vegetable list is also influenced by the Blog events.

Coming to Zunka-I have earlier posted about Pithla. Zunka is a drier version of this Pithla with or without vegetables. I have added Fresh green fenugreek (Methi) leaves and onion to this Zunka. You can substitute fenugreek leaves with any vegetable like cabbage, bottlegourd, capsicum or just lots of onions and coriander leaves. This type of Zunka with vegetable is also called as Pith perleli Bhaji ( Pith is flour, perleli is to sow and Bhaji is a curry- so curry with flour) in some parts of Maharastra.This week our Numerologist tells us to use Z for any recipe on our blog so here it is- Methi Zunka.


           Zunka for this week’s A to Z of Indian Vegetables


Zunka recipe

For about 2-3 servings


 1 bunch fresh fenugreek (Methi) leaves cleaned, washed and chopped

4-5 garlic cloves, crushed

2 onions chopped

½ cup Besan (gram flour/chickpea flour)

~ 4-5 green chillies chopped (or ~ 2 tsp red chilli powder)

Salt as per Taste 

For the tempering/tadka:

1 tsp mustard seeds

1 tsp cumene seeds

½ tsp turmeric powder

2-3 tsp oil  

Heat oil in a pan.

Do the tadka- mustard seeds-cumene seeds-turmeric powder.

Add the crushed garlic cloves and the green chillies.

Fry for a few seconds and add the chopped onions.

Fry till translucent and then add the fenugreek leaves and salt.

Mix nicely and cover and cook for 3-4 minutes. Some amount of moisture will be realised while cooking the fenugreek leaves. If you think the methi leaves are too dry sprinkle a little water.

Add the Besan gradually with one hand and stirring constantly with the other.

Adjust the proportion of Besan till it takes up all the moisture. (Consistency of Zunka should be dry.)

Cook for a few more seconds.

Serve hot.

Zunka teams up well with Bhakri.This Zunka with veggies is so delicious that I prefer to have it as it is -like upma!

Entry filed under: besan, chickpea, Curries & Gravies, fenugreek, flour, garlic, gram flour, green chilli, Health and Nutrition, mustard seed, onion, salt, seed, turmeric.

WBB#13 Oats- Roundup My Foodcourt turns One!

21 Comments Add your own

  • 1. childwoman  |  August 2, 2007 at 4:36 pm

    I have never eaten Zunka bhakri….but some days ago, our cook made it and I am hooked to it…..
    @ Yep its quite addictive! 🙂 a comfort food for me!

  • 2. Nupur  |  August 2, 2007 at 4:37 pm

    Mmm…there is nothing like fresh methi to add that wonderful flavor to zunka! It is so appetizing to just look at this.

  • 3. archana  |  August 2, 2007 at 6:10 pm

    Nice recipe 🙂 I had been wanting this recipe .since long.

  • 4. Asha  |  August 2, 2007 at 6:28 pm

    Oh! I love Zunka with Bhakri.I learnt when I used to live in Belgaum.
    Methi Zunka looks yum,I will try.I grew some Methi in a pot!:D

  • 5. Priyanka  |  August 2, 2007 at 7:13 pm

    Madhuli, we first made zunka for the RCI… since then dig it… but have never had it with the bhaji… thats such a classic…:)

  • 6. Laavanya  |  August 2, 2007 at 7:31 pm

    It looks really good. Am on the lookout for recipes with Methi and this is great.

  • 7. Raaga  |  August 2, 2007 at 8:12 pm

    I’ve always eaten Zunka with spring onions 🙂 will try it with methi too.

    Lovely pic… it is so tempting.

    When S sees me making something he has no clue why… but when he sees my blog he comes up with, “Oh, that’s why you baked a cake?”

  • 8. Suma Gandlur  |  August 2, 2007 at 9:12 pm

    It must be delicious. Though I am a South Indian, I have been eating pithla (without knowing that it is called pithla) from my childhood and I love it. I want to try this and have a question. Don’t you cook the besan? Do you just add and allow it cook for a few seconds?
    @ Hi Suma. We don’t cook or roast the Besan.- just add it at the end (that’s why I mentioned that there should be a little moisture in the vegetable) and cook for a few minutes.

  • 9. Jyothi  |  August 2, 2007 at 9:16 pm

    Just love it. This is completely new recipe for me. Never heard. Very soon I am going to try this. Great entry too. Thanks for sharing.


  • 10. Dee  |  August 2, 2007 at 9:35 pm

    zunka is great… I make it with onions or methi too:)

  • 11. Suganya  |  August 2, 2007 at 11:05 pm

    I made the same entry too Madhuli 🙂
    @ Wow your photo for capsi Zunka looks so tempting!

  • 12. saju  |  August 2, 2007 at 11:26 pm

    Tasting looking pictures, great entry for a-z, I have to try it, never had zunka before.

  • 13. sharmi  |  August 3, 2007 at 8:16 am

    that sounds and looks delicious. I learnt a new recipe.
    @ Thanks all of you do try and let me know.

  • 14. bhags  |  August 3, 2007 at 11:37 am

    methi zunka, one of my mom’s fav, I just remembered that when i saw this…:)

  • 15. red soul  |  August 3, 2007 at 8:21 pm

    awww is this a marathi girl?

  • 16. Anupama  |  August 4, 2007 at 7:51 pm

    Madhuli you won’t believe this but I have a bunch of methi siiting on mu kitchen counter right now and just today morning I was wondering what to do with it because I did not want the theplas or the dal methi that i normally cook. But Zunka is just great. And thats what I’m going to prepare now. thanks

  • 17. My Foodcourt turns One! « My Foodcourt  |  August 6, 2007 at 12:51 pm

    […] turned One on saturday (4th August). From my first post on Methi Paratha to the latest Zunka (coincidentally both feature Fenugreek/ Methi) it has been a delicious ,learning year for […]

  • 18. Sapna  |  August 25, 2011 at 11:47 am

    Hi, thanks for an easy recipe of Zunka, just made this with kasuri methi, onions, and tomato….yummy!

  • 20. Lorie Stupka  |  March 5, 2013 at 12:02 am

    Several human intervention trials demonstrated that the antidiabetic effects of fenugreek seeds ameliorate most metabolic symptoms associated with type-1 and type-2 diabetes in both humans and relevant animal models by reducing serum glucose and improving glucose tolerance.;

    My current blog


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August 2007




Find my recipes at The Urban Spice


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