Experience the rustic flavors of Maharashtra with this authentic Marathi Zunka recipe, also known as dry pitla. This dish is a beloved staple in Western Indian households, crafted from besan (chickpea flour) and a handful of pantry staples. Zunka is not only quick to make but also delivers robust taste and texture, pairing beautifully with bhakri, chapati, or even rice. Prepared dry, this version is perfect for those who enjoy a hearty, protein-rich sabzi that doesn’t require elaborate ingredients or hours in the kitchen.
What sets zunka apart is its bold, aromatic seasoning – a blend of garlic, green chili, and simple spices that transform the humble gram flour into a delightful yet filling side. Serve it piping hot with crisp radish salad or sliced onions for a satisfying meal. This fuss-free dish is so versatile you can enjoy it for breakfast, lunch, or dinner, and even use leftovers as a flavorful chutney or dosa stuffing. Whether you’re new to Maharashtrian cuisine or craving a quick home-style meal, zunka is sure to win you over with its simplicity and deliciousness.
Authentic Marathi Zunka Recipe | Dry Pitla
Print RecipeIngredients
- 2 tbsp oil
- 1 tsp mustard
- 1 tsp cumin / jeera
- pinch hing / asafoetida
- 4 cloves garlic, finely chopped
- 1 green chili, finely chopped
- 1 onion, finely chopped
- ¼ tsp turmeric
- 1 tsp Kashmiri red chili powder
- 1 tsp salt
- 1 cup besan / gram flour
- water, as required
- 2 tbsp coriander, finely chopped
Instructions
Heat oil in a large kadai or pan. Add mustard seeds, cumin seeds, and a pinch of hing, letting the spices sizzle and release their aroma.
Stir in the chopped garlic and green chili, sautéing until the garlic becomes golden and fragrant.
Add the finely chopped onion and cook until it turns soft and translucent.
Sprinkle in turmeric, Kashmiri red chili powder, and salt. Stir well to blend the spices, taking care not to burn them.
Add the gram flour and sauté on low heat for about 5 minutes, until the besan turns light golden and emits a nutty fragrance.
Begin sprinkling water little by little, stirring constantly after each addition, until the mixture is moist but still crumbly. Use up to 1 cup water as needed.
Cover the pan and let the zunka cook on low heat for 10 minutes, giving it an occasional stir to prevent sticking.
Once the besan is fully cooked and lump-free, finish with chopped coriander. Serve hot with bhakri, chapati, or salad of your choice.
Notes
Tips:
For the freshest flavor, prepare the zunka just before serving, as besan tends to thicken and lose moisture as it cools., If the zunka becomes too dry, simply sprinkle a bit of water and gently reheat before serving., Try using homemade besan by dry roasting chana dal and grinding it to a fine powder for a more robust and toasty flavor., Pair with juicy, fresh salads like radish, cucumber, onions, and green chilies for added moisture and a crisp contrast., This recipe doubles as a delicious filling for dosas or can even replace chutney for a protein boost at breakfast.