Junka Recipe ( Zunka )

Junka is one of the authentic North Karnataka / Maharashtra dishes which goes on well with chapati, bakri, and roti. Here I have given a twist to original junka. The original and authentic junka is a bit solid in consistency but I have given a cheesy taste to it by adding milk and hence, it is a bit watery in consistency. It can be cooked very quickly with in no time.

How To Cook Junka.

It takes roughly around 10 minutes to prepare the dish and the ingredients mentioned here is enough for 3 servings.

Ingredients For Junka.

• Besan ( chick flour ) - 2 tbsp.

• Milk - 1 cup.

• Onion - 1 

• Garam Masala - 1 / 2 tsp.

• Green chilli - 4

• Turmeric powder - 1 tsp.

• Salt - as required.

• Red chilli powder - 1 / 2 tsp.

• Coriander leaves - 2 sprigs.

Method To Make Junka.

• Heat a pan or a Kadai with 2 tsp of oil in it.

• When heated, add chopped onions and green chilli, fry for around 1 minute.

• Add besan flour and fry for around 2 minutes in low flame.

• Now add milk and keep stirring so that no lumps are formed.

• When the mixture turns into semi solid state, add turmeric powder, garam masala powder, salt, red chilli powder .

• Mix well. Finally add chopped coriander leaves.

Your Junka is now ready to be served.!!!

Kitchen Masti Points.

1. In the original junka recipe, curds ( yoghurt ) is added but I have added milk to give it a cheesy effect.
2. Ginger - garlic paste can be added but it is optional.
3. You can omit red chilli powder and add only green chilli for a spicier taste.
4. This curry has to be consumed when it is hot since it tends to thicken when cold. In that case you can increase the quantity of milk to dilute it.
5. This curry should be in a semi liquid state.

Also Read : Matar Paneer Recipe

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