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[Based on 1 users]
Author anubond101 Yield No Value
Published Sep 8, 2012 Cooking Time 25 Minutes
Recipe Type Veg-Main Preparation Time 10 Minutes
Ingredient Besan gramflour Standing Time 25 Minutes
Description: Zunka Junka Pitla is a popular dish from the North Karnataka and Maharashtra region popularly known as Pitla Bhakri or Pitla. Pitla is a quintessential Maharashtrian dish that can be made in less than 5 minutes for a quick fix as a main meal. It is made with Besan flour as the main ingredients and seasoned with cumin seeds, ajwain and other spices.


Ingredient Name Quantity Unit
Garam Masala Powder 1/2 Teaspoons
Red Chilli Powder 1 Teaspoons
Turmeric Powder 1/4 Teaspoons
Hing (asafoetida) Pinch
Green Chillies, Chopped 2-3 Numbers
Ginger, Crushed 1/2 Teaspoons
Garlic, Crushed 1/2 Teaspoons
Onions, Chopped 1 Big
Ajwain 1/4 Teaspoons
Cumin Seeds 1/2 Teaspoons
Mustard Seeds 1/2 Teaspoons
Oil 1 Tablespoons
Water As Needed
Besan Atta (chickpea Flour) 1 Cup
Salt To Taste
Spring Onions, Chopped 1/2 Cup
Coriander Leaves, Chopped 1 Springs
Tamarind Juice 1/4 Cup


  1. In a bowl, add 1 cup of besan atta. Add little water and mix well to form a thick paste free of lumps. Then add little more water and make this mixture to a thin paste.
  2.  Add 1 tbsp oil in a hot pan, add mustard seeds and when they crackle add cumin seeds, ajwain, finely chopped onions, crushed garlic and ginger, and chopped green chillies. Saute all ingredients. 
  3. Add pinch of hing, turmeric and mix well till the raw flavours are gone. 
  4. Add red chilli powder and garam masala. Now add the besan batter and stir continuously. Add salt to taste. When the mixture is slightly thickening, add chopped spring onions, coriander leaves and mix well. Add very little tamarind juice and mix. Cook for few mins until the spring onions are cooked. Switch off the flame.
Posted Sep 8, 2012

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joey Feb 8, 2013
please note zunka and pitla are two different recipes although some ingredients are common. jhunka is dry dish. what you shown is pitla a gooey dish .

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