Besan Jhunka (Pitla)

Junka is a dish prepared mostly in North Karnataka and Maharashtra region. It is also known as "Pitla". Its chief ingredient, gram flour (besan), is mixed with water to form a semi-liquid paste. It is then sauteed in oil with other ingredients and served with roti or more traditionally with Jolada roti or Bhaakri. The combo-dish is also referred to as Junka bhaakar. This combo is a daily diet of people staying in rural areas of Maharashtra.

Known as poor man’s food, Jhunka bhaakari is definitely not poor when it comes to tingling the taste buds. This dish is an example of how common ingredients can be turned into a filling meal, something which you can eat every other day. Also, this traditional, quick and simple recipe comes in handy when you have  unannounced guests at home and you are running short of time, vegetables and ideas.

Since my ancestors hail from Maharashtra, Jhunka is one of the most common dishes at my home. This dish can be prepared in many ways but in this post, I'll share the one which I learnt from my Mom and generally prepare it with a twist of my own.


 Cooking Time:  20 mins                                                                             Servings: 4 
Preparation Time: 10 mins                                                                        Category:  Main-course, Veg 
 
Ingredients
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Besan Jhunka (Pitla)

Gram flour (Besan/Chickpea flour) - 1 cup
Onions - 2 chopped
Garlic Cloves - 4, crushed
Ginger flakes - 1 tsp
Green Chillies - 1 sliced
Whole Red Chillies - 2
Red Chilli powder - 2 tsp
Turmeric powder - 1/2 tsp
Salt to taste
Cumin seeds/jeera - 1/2 tsp
Mustard seeds/Rai 1 tsp
Cooking Oil - 2-3 tablespoon
Coriander powder - 1/2 tsp
Water - 4 cups
Ajwain (Carom) seeds - 1 tsp
Mint leaves - 1/2 tablespoon finely chopped.
Curry leaves - 8-10
Fresh coriander leaves for garnishing - 1 tablespoon chopped


Preparation Method
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• Heat oil in a kadai and add cumin, mustard seeds, saute them for 20 seconds.
• Add curry leaves, crushed garlic, ginger flakes, red chillies, chopped onions, green chillies and saute them for 5 minutes.
• Now add ajwain seeds and cook for 1-2 minutes. Then add red chilli, turmeric powders and salt to taste, chopped mint leaves and mix well.
  Add 2 cups of water, mix well and simmer it to boil.
• Meanwhile, take the besan in a bowl and add 2 cups of water, coriander powder and mix well to a semi-liquid consistency.
• Add this mix to the boil and keep stirring the whole time to avoid lump formation of the besan mix.
• Keep stirring constantly until the besan is cooked properly.
• Turn off the stove and garnish the dish with chopped coriander.
• Serve hot with Bhaakri or chapathis or polkas along with chopped onions, lime and green chillies.