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Maharashtrian cuisine with its wide variety of flavours never ceases to surprise.
A regular fare in every Maharashtrian household, Zunka is a dry, spicy variant of the famous pithla, with besan or chickpea flour as the star ingredient.
Zunka it is traditionally served with jowar bhakri for a complete balance of taste and nutrition.
Mumbai may have always been identified with Vada Pav, but in the '90s a worthy competitor emerged in the form of the humbler Zunka Bhakar, which got an official boost from the then Shiv Sena-BJP government when they opened up kendras across the state to serve hearty meals of this eponymous combo -- at a princely price of Rs 1.
Soon, as these kendras stopped selling Zunka Bhakar due to various reasons, this wholesome fare is now limited to dine-in restaurants in Maharashtrian-dominated parts of the city.
Quick to make, with easily available ingredients, zunka is a must-try if you want to experience the authentic taste of rustic Maharashtra.
Zunka
Serves: 3-4
Ingredients
Method
Mayur's Note: To make your own dry peanut chutney that is served with the Zunka (see pic above), roast ½ cup peanuts, 1 tsp Kashmiri chilly powder, 1 tsp jeera or cumin seeds, 6-7 garlic pods in 1-2 tsp vegetable oil over low heat till it gives off an aroma and grind coarsely in a blender/mixer with ½ tsp salt.
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