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 or a gram flour curry, similar to polenta.<ref name=":0">{{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><ref>{{Cite book|title=1000 Indian Recipe Cookbook|publisher=Arcturus Publishing|year=2013|isbn=9781782122531}}</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'''.<ref>{{Cite book|last=Shah|first=Rupa|title=What About My Calcium?|publisher=CircleOHealth|year=2018|isbn=9789353110512}}</ref> The dish is also referred to as ''jhunka bhakar'' or ''pithla bhakri''. Pithle is also known as ''chun'' in [[Vidarbha]] region of Maharashtra. |
'''Jhunka''' or '''Zunka''' is a gram flour porridge or a gram flour curry, similar to polenta.<ref name=":0">{{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><ref>{{Cite book|title=1000 Indian Recipe Cookbook|publisher=Arcturus Publishing|year=2013|isbn=9781782122531}}</ref><ref name=":1" /> 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'''.<ref>{{Cite book|last=Shah|first=Rupa|title=What About My Calcium?|publisher=CircleOHealth|year=2018|isbn=9789353110512}}</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">{{cite news|last=Das|first=Soma|date=2013-03-28|title=Just like home|work=Mid Day|url=http://www.mid-day.com/lifestyle/2013/mar/280313-mumbai-guide-just-like-home.htm|accessdate=6 April 2013}}</ref> 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">{{cite news|last=Das|first=Soma|date=2013-03-28|title=Just like home|work=Mid Day|url=http://www.mid-day.com/lifestyle/2013/mar/280313-mumbai-guide-just-like-home.htm|accessdate=6 April 2013}}</ref> 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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== Preparation == |
== Preparation == |
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Jhunka is made by mixing [[gram flour]] (''besan'') with water to form a semi-solid paste.<ref name=":0" /> 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.<ref>{{Cite book|last=Bharadwaj|first=Monisha|title=The Indian Spice Kitchen: Essential Ingredients and Over 200 Authentic Recipes|publisher=Hippocrene Books, Incorporated|year=2005|isbn=9780781811439|pages=209}}</ref> Jhunka is traditionally served with [[Bhakri]] and is also eaten with ''[[roti]]'' or rice.<ref name="MD-20130328" /><ref>{{Cite book|last=Powar|first=Anna|title=Kal: Looking at the Old with New Eyes|publisher=GAEditori|year=2019|isbn=9788834180457|pages=226}}</ref><ref>{{Cite book|last=Bladholm|first=Linda|title=The Indian Grocery Store Demystified: A Food Lover's Guide to All the Best Ingredients in the Traditional Foods of India, Pakistan and Bangladesh|publisher=St. Martin's Publishing Group|year=2016|isbn=9781250120793|pages=48}}</ref> |
Jhunka is made by mixing [[gram flour]] (''besan'') with water to form a semi-solid paste.<ref name=":0" /> 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.<ref>{{Cite book|last=Bharadwaj|first=Monisha|title=The Indian Spice Kitchen: Essential Ingredients and Over 200 Authentic Recipes|publisher=Hippocrene Books, Incorporated|year=2005|isbn=9780781811439|pages=209}}</ref> Jhunka is traditionally served with [[Bhakri]] and is also eaten with ''[[roti]]'' or rice.<ref name="MD-20130328" /><ref>{{Cite book|last=Powar|first=Anna|title=Kal: Looking at the Old with New Eyes|publisher=GAEditori|year=2019|isbn=9788834180457|pages=226}}</ref><ref name=":1">{{Cite book|last=Bladholm|first=Linda|title=The Indian Grocery Store Demystified: A Food Lover's Guide to All the Best Ingredients in the Traditional Foods of India, Pakistan and Bangladesh|publisher=St. Martin's Publishing Group|year=2016|isbn=9781250120793|pages=48}}</ref> |
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== Political significance == |
== Political significance == |
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Revision as of 03:58, 4 February 2022
Jhunka or Zunka is a gram flour porridge or a gram flour curry, similar to polenta.[1][2][3] It is a traditional[4] Indian dish prepared in Maharashtra,[5][6] Goa and North Karnataka. It is also known by the name of pithla or pithle.[7] 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.[8] It is accompanied by kharda or thecha.[8][9] In recent times, pithla bhakri has become inseparable part of treks to mountain forts such as Sinhagad.[6]
Zunka/pithla is considered a nutritious food because of its balanced content of fiber, protein, carbohydrates and potassium.
Preparation
Jhunka is made by mixing gram flour (besan) with water to form a semi-solid paste.[1] 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.[10] Jhunka is traditionally served with Bhakri and is also eaten with roti or rice.[8][11][3]
Political significance
In 1995, the Shiv Sena Bharatiya Janata Party government launched the Zhunka-Bhaakar scheme in Maharashtra.[1] The scheme was intended to address the state's socioeconomic crisis by allocating over 6000 stalls to the unemployed.[12] The plan was not successful because the stalls were not able to provide the zunka-bhakar at the subsidized price of one rupee, so they began selling other foods instead.[1] In 2000, the Congress-NCP government ended the scheme and the Supreme Court upheld this decision.[13]
Wikimedia Commons has media related to Zunka.
References
- ^ a b c d Koranne-Khandekar, Saee (2019). Pangat, a Feast: Food and Lore from Marathi Kitchens. Hachette India. ISBN 9789388322928.
- ^ 1000 Indian Recipe Cookbook. Arcturus Publishing. 2013. ISBN 9781782122531.
- ^ a b Bladholm, Linda (2016). The Indian Grocery Store Demystified: A Food Lover's Guide to All the Best Ingredients in the Traditional Foods of India, Pakistan and Bangladesh. St. Martin's Publishing Group. p. 48. ISBN 9781250120793.
- ^ 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.
- ^ Shah, Rupa (2018). What About My Calcium?. CircleOHealth. ISBN 9789353110512.
- ^ 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.
- ^ Bharadwaj, Monisha (2005). The Indian Spice Kitchen: Essential Ingredients and Over 200 Authentic Recipes. Hippocrene Books, Incorporated. p. 209. ISBN 9780781811439.
- ^ Powar, Anna (2019). Kal: Looking at the Old with New Eyes. GAEditori. p. 226. ISBN 9788834180457.
- ^ Gangan, Surendra (19 November 2013). "Finally, state dumps Zunka Bhakar scheme". DNA India. Retrieved 4 February 2022.
- ^ "Shiv Sena's hunger games". The Asian Age. 3 July 2017. Retrieved 4 February 2022.
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