Zunkad Vadi

Junkad vadi is made of gram flour and it comes in two different flavors. Plain and with Fenugreek (methy, menthe leaves). It goes really well with hot chapatis or rottis.

Type 1 – Plain Vadi:

Ingredients:

2 cups besan(gram) flour, 1 cup finely cut onion, 1 table spoon ground green chilli, 3 table spoon veg oil, turmeric powder, tamarind paste 1 spoon, jagri powder 1 spoon,1 teaspoon cumin powder, cumin seeds, mustard seeds and asaphoetida powder for seasoning,  salt to taste.

Process:

  • Heat oil in pan.
  • Put cumin seeds, mustard seeds and asaphoetida powder (hingu).
  • After mustard seeds crack, put the chopped onion, turmeric powder, green chilli paste and cumin powder and stir well.
  • After 2 minutes, transfer the cut methy leaves and allow to cook for 2-3 minutes.
  • Now add 2 cups water containing the  tamarind paste, jaggery and salt and let it boil.
  • Transfer besan flour with left hand to this boiling mix and  stirring constantly with the right hand in order to avoid lump formation.
  • Close the vessel and let the ‘zunka’ get cookedon low fire for about 5 minutes.
  • There should be formation of solid mass.
  • Now grease a plate (preferably rectangular) and spread the zunka uniformly on it and cut into square pieces of 1by 1 inch size.
  • Transfer into a serving bowl piece by piece and serve with chapati or roti.

Type 2 – With Fenugreek leaves

Ingredients: 2 cup fresh coarsely cut methy leaves, 2 cups besan (gram) flour, 1 cup finely cut onion, 1 table spoon ground green chilli, 3 table spoon veg oil, turmeric powder, tamarind paste 1 spoon, jaggery powder 1 spoon, 1 teaspoon cumin powder, cumin seeds , mustard seeds and asaphoetida powder for seasoning,  salt to taste

Process:

  • Heat oil in pan.
  • Put cumin seeds, mustard seeds and asaphoetida powder (hingu).
  • After mustard seeds crackle, put the cut onion, turmeric powder, cumin powder and green chilli paste and stir well.
  • After 2 minutes, transfer the cut methy leaves and allow to cook for 2-3 minutes.
  • Now add 2 cups water containing the  tamarind paste, jaggery and salt and let it boil.
  • Transfer besan flour with left hand to this boiling mix while stirring constantly with the right hand in order to avoid lump formation.
  • Close the vessel and let the ‘zunka’ get cooked on low fire for about 5 minutes.
  • There should be formation of solid mass. Now grease a plate (preferably rectangular) and spread the zunka uniformly on it and cut into square pieces of 1by 1 inch size.
  • Transfer into a serving bowl and serve with chapati or roti.

Tips and Tricks:

If the zunka is a little soft, you need to heat it for longer until some more water evaporates. That way the rectangular vadis retain the shape. Don’t make it too dry either – it can then become brittle.

Typically Served With:

chapatis, rotti, sajji rotti, katak rotti