The cool breeze is going on and this makes activates your taste buds. Not only this, you also want to eat something really delicious and warm. Of course, soups are the best thing one can have during the winter season. But, today you are looking for some interesting and innovative recipe to cook. Exactly, jhunka is the thing I have on my mind.
But you get no idea from this name. Then you have made the arrival on the correct page. Yes, today I am going to share a traditional Maharashtrian recipe named Jhuka with you. You might be aware of this recipe or may have heard for the first time. So, let it be. As the most important thing about this recipe is that I am sharing the traditional jhunka recipe with a modern twist. So, let us take a look at the ingredients and then the preparation steps to follow.
- 2 cups Chickpea Flour [Besan/ Gramflour]
- 3 Medium sized Onions
- 2 Teaspoon of Ginger-Garlic Paste
- 1/2 cup chopped Spring Onion
- 1/2 cup chopped carrots
- 1/2 cup fresh Green Peas
- 1/2 cup Sweet Corns
- 1/2 teaspoon of Turmeric Powder
- 1 Teaspoon of Red Chili Powder
- 1 Teaspoon of Coriander Powder
- One Sprig of Coriander Leaves
- 1 Teaspoon Mustard Seeds
- Salt to taste
- Refined Oil
Directions to Make Traditional Jhunka with a Modern Twist:-
- First of all, you need to boil the peas by adding some salt and sugar as a seasoning to it. The addition of these two ingredients will maintain the green color and taste of the peas.
- Secondly, chop the carrots and boil them with the sweet corns for few minutes. This process will remove the rawness of both the vegetables.
- Third and one of the most important steps is to finely chop the onions and the spring onion separately.
- Now it’s time to chop the fresh coriander leaves and keep them aside.
- You should now move to the method as the preparations are complete for cooking the recipe.
Making of Traditional Jhunka with a Modern Twist:-
- Firstly, place a saucepan on the gas and heat four to five tablespoons of refined oil into it.
- Then let it heat. Pour some mustard seeds into the saucepan and them crackle. After which pour a teaspoonful of ginger-garlic paste and stir fry all these ingredients. Also, add a small portion of freshly chopped coriander leaves.
- Thirdly, add the finely chopped onions and the spring onions to the saucepan and fry them until these ingredients get translucent in color.
- After this, add boiled peas, carrots, and the sweet corns. Mix all these ingredients well and cover the saucepan with a lid.
- Now, add the turmeric powder, red chili powder, coriander powder and salt according to the taste. These species add a different flavor to jhunka.
- The next important step to perform is to add the chickpea flour to the saucepan and keep stirring it. This is important to disallow the formation of lumps in jhunka.
- Keep stirring until the chickpea flour is roasted nicely. It’s time to sprinkle some water in the saucepan. The sprinkling distributes water evenly on the mixture. Thus, the recipe gets cooked evenly.
- Cover the saucepan nicely and let the recipe cook on sim gas. Uncover the saucepan after minutes check if the mixture is nicely cooked or not. If not then sprinkle some more water and cook for some three- to five minutes more.
- Switch off the gas and garnish the jhunka with freshly chopped coriander leaves. Jhunka recipe tastes best with Bhakri or any other Indian Flatbread.
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