Jhunka: Difference between revisions
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{{Short description|Vegetarian traditional dish of India}}{{Use dmy dates|date=August 2019}} |
{{Short description|Vegetarian traditional dish of India}}{{Use dmy dates|date=August 2019}} |
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[[File:Zunka Bhakar.jpg |thumb|Jhunka bhakri]] |
[[File:Zunka Bhakar.jpg |thumb|Jhunka bhakri]] |
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'''Jhunka''' or '''Zunka''' is a gram flour porridge.<ref>{{Cite book|last=Koranne-Khandekar|first=Saee|title=Pangat, a Feast: Food and Lore from Marathi Kitchens|publisher=Hachette India|year=2019|isbn=9789388322928}}</ref> It is a traditional<ref name="PM-20111006">{{cite news|url=http://www.punemirror.in/printarticle.aspx?page=comments&action=add§id=56&contentid=2011100620111006052839785f8e0ad74&subsite=|archive-url=https://archive.today/20130702104720/http://www.punemirror.in/printarticle.aspx?page=comments&action=add§id=56&contentid=2011100620111006052839785f8e0ad74&subsite=|url-status=dead|archive-date=2013-07-02|title=Hinterland dreams|last=Ranade|first=Vidya|author2=Tyagi, Akanksha|date=2011-10-06|work=Pune Mirror|accessdate=6 April 2013}}</ref> Indian dish prepared in [[Maharashtra]],<ref name="MD-20111102">{{cite news|url=http://www.mid-day.com/lifestyle/2011/nov/021111--the-guide-pune-Simply-seafood.htm|title=Simply seafood|last=Godha|first=Ashishwang|date=2011-11-02|work=Mid Day|accessdate=6 April 2013}}</ref><ref name="IE-20080128">{{cite news|url=http://expressindia.indianexpress.com/latest-news/from-stalls-to-fivestars/328527/|title=From stalls to five-stars|last=Deshpande|first=Meeta|date=2008-01-28|work=The Indian Express|accessdate=6 April 2013}}</ref> [[Goa]] and [[North Karnataka]] |
'''Jhunka''' or '''Zunka''' is a gram flour porridge.<ref>{{Cite book|last=Koranne-Khandekar|first=Saee|title=Pangat, a Feast: Food and Lore from Marathi Kitchens|publisher=Hachette India|year=2019|isbn=9789388322928}}</ref> It is a traditional<ref name="PM-20111006">{{cite news|url=http://www.punemirror.in/printarticle.aspx?page=comments&action=add§id=56&contentid=2011100620111006052839785f8e0ad74&subsite=|archive-url=https://archive.today/20130702104720/http://www.punemirror.in/printarticle.aspx?page=comments&action=add§id=56&contentid=2011100620111006052839785f8e0ad74&subsite=|url-status=dead|archive-date=2013-07-02|title=Hinterland dreams|last=Ranade|first=Vidya|author2=Tyagi, Akanksha|date=2011-10-06|work=Pune Mirror|accessdate=6 April 2013}}</ref> Indian dish prepared in [[Maharashtra]],<ref name="MD-20111102">{{cite news|url=http://www.mid-day.com/lifestyle/2011/nov/021111--the-guide-pune-Simply-seafood.htm|title=Simply seafood|last=Godha|first=Ashishwang|date=2011-11-02|work=Mid Day|accessdate=6 April 2013}}</ref><ref name="IE-20080128">{{cite news|url=http://expressindia.indianexpress.com/latest-news/from-stalls-to-fivestars/328527/|title=From stalls to five-stars|last=Deshpande|first=Meeta|date=2008-01-28|work=The Indian Express|accessdate=6 April 2013}}</ref> [[Goa]] and [[North Karnataka]]. It is also known by the name of '''pithla''' or '''pithle'''. Its ingredients are [[gram flour]] (''besan''), mixed with water to form a semi-solid paste. It is then [[saute]]ed in oil with any other assorted ingredients like green chillies, red chilly powder, turmeric, salt, fried onions, mustard seeds, ginger-garlic, cumin seeds, coriander leaves and served with ''[[roti]]'' or more traditionally with [[Bhakri]].<ref name="MD-20130328">{{cite news|url=http://www.mid-day.com/lifestyle/2013/mar/280313-mumbai-guide-just-like-home.htm|title=Just like home|last=Das|first=Soma|date=2013-03-28|work=Mid Day|accessdate=6 April 2013}}</ref> The dish is also referred to as ''jhunka bhakar'' or ''pithla bhakri''. Pithle is also known as ''chun'' in [[Vidarbha]] region of Maharashtra. |
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Jhunka with bhakar is considered quintessential [[Peasant foods|peasant fare]] of Maharashtra.<ref name="MD-20130328" /> It is accompanied by ''kharda'' or ''[[thecha]]''.<ref name="MD-20130328" /><ref name="TOI-20120425">{{cite news|url=http://articles.timesofindia.indiatimes.com/2012-04-25/news-interviews/31398143_1_farm-house-nashik-nature|archive-url=https://archive.today/20130629141025/http://articles.timesofindia.indiatimes.com/2012-04-25/news-interviews/31398143_1_farm-house-nashik-nature|url-status=dead|archive-date=2013-06-29|title=Vandana Gupte believes in nature and God|last=Deshmukh|first=Gayatri|date=2012-04-25|work=[[The Times of India]]|accessdate=6 April 2013}}</ref> In recent times, pithla bhakri'' has become inseparable part of treks to mountain forts such as [[Sinhagad]].<ref name="IE-20080128" /> |
Jhunka with bhakar is considered quintessential [[Peasant foods|peasant fare]] of Maharashtra.<ref name="MD-20130328" /> It is accompanied by ''kharda'' or ''[[thecha]]''.<ref name="MD-20130328" /><ref name="TOI-20120425">{{cite news|url=http://articles.timesofindia.indiatimes.com/2012-04-25/news-interviews/31398143_1_farm-house-nashik-nature|archive-url=https://archive.today/20130629141025/http://articles.timesofindia.indiatimes.com/2012-04-25/news-interviews/31398143_1_farm-house-nashik-nature|url-status=dead|archive-date=2013-06-29|title=Vandana Gupte believes in nature and God|last=Deshmukh|first=Gayatri|date=2012-04-25|work=[[The Times of India]]|accessdate=6 April 2013}}</ref> In recent times, pithla bhakri'' has become inseparable part of treks to mountain forts such as [[Sinhagad]].<ref name="IE-20080128" /> |
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Revision as of 03:18, 4 February 2022
Jhunka or Zunka is a gram flour porridge.[1] It is a traditional[2] Indian dish prepared in Maharashtra,[3][4] Goa and North Karnataka. It is also known by the name of pithla or pithle. Its ingredients are gram flour (besan), mixed with water to form a semi-solid paste. It is then sauteed in oil with any other assorted ingredients like green chillies, red chilly powder, turmeric, salt, fried onions, mustard seeds, ginger-garlic, cumin seeds, coriander leaves and served with roti or more traditionally with Bhakri.[5] The dish is also referred to as jhunka bhakar or pithla bhakri. Pithle is also known as chun in Vidarbha region of Maharashtra.
Jhunka with bhakar is considered quintessential peasant fare of Maharashtra.[5] It is accompanied by kharda or thecha.[5][6] In recent times, pithla bhakri has become inseparable part of treks to mountain forts such as Sinhagad.[4]
Zunka/pithla is considered a nutritious food because of its balanced content of fiber, protein, carbohydrates and potassium.
Wikimedia Commons has media related to Zunka.
References
- ^ Koranne-Khandekar, Saee (2019). Pangat, a Feast: Food and Lore from Marathi Kitchens. Hachette India. ISBN 9789388322928.
- ^ Ranade, Vidya; Tyagi, Akanksha (6 October 2011). "Hinterland dreams". Pune Mirror. Archived from the original on 2 July 2013. Retrieved 6 April 2013.
- ^ Godha, Ashishwang (2 November 2011). "Simply seafood". Mid Day. Retrieved 6 April 2013.
- ^ a b Deshpande, Meeta (28 January 2008). "From stalls to five-stars". The Indian Express. Retrieved 6 April 2013.
- ^ a b c Das, Soma (28 March 2013). "Just like home". Mid Day. Retrieved 6 April 2013.
- ^ Deshmukh, Gayatri (25 April 2012). "Vandana Gupte believes in nature and God". The Times of India. Archived from the original on 29 June 2013. Retrieved 6 April 2013.
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