A Maharashtrian dish called “Patichya Kandyacha Zunka” honors the taste of green onions, also known as “spring onion” or “kandyachi paat” in Marathi. It’s a variation of Zunka, a popular and traditional dish from Maharashtra, India.
Typically, Zunka is prepared with spices and besan (gram flour), with or without different types of vegetables or greens.
Green onions are a key component of Patichya Kandyacha Zunka. Green chilies, chopped spring onions, minced garlic, mustard seeds, and cumin seeds are sautéed in oil to produce the dish. Next, a mixture of spices is added to improve the flavor, including cumin, coriander, red chili powder, turmeric, and garam masala. A delicious and textured dish is produced by incorporating besan (gram flour).
About this recipe
Patichya Kandyacha Zunka is a yummy dish from Maharashtra, India. It’s made with green onions, which we call ‘Paticha Kanda’.
First, we heat oil and add mustard seeds and cumin seeds; they pop and smell great. Then, we put in minced garlic, green chilies, and spring onions, cooking them until they’re nice and soft.
We add spices like turmeric, red chili powder, coriander powder, cumin powder, and garam masala, making everything super flavorful.
After that, we mix in besan (gram flour) and a bit of water, letting it cook until it becomes moist and delicious. Finally, we garnish it with fresh coriander leaves. Eat it hot with roti or bhakar—it’s really tasty!
Here are some other main course recipes that you may like
- Turichya danyachi bhaji
- Masoor dal fry
- Maharashtrian dal kanda
- Methi pithla
- Dal makhani
- Paneer makhani
Ingredients for patichya kandyacha zunka
Here’s a list of ingredients for your zunka recipe :
Green Onions (Paticha kanda): Fresh and vibrant green onions add a mild onion flavor, bringing a unique taste to the dish.
Oil: Serves as the cooking medium, enhancing the flavors and textures while ensuring the proper sautéing and cooking of the ingredients.
Mustard Seeds and Cumin Seeds: These seeds sizzle in hot oil, releasing aromatic flavors and providing a crunchy texture to the Zunka.
Minced Garlic: Adds a savory and aromatic element, enhancing the overall taste of the dish.
Green Chilies: Brings a hint of spiciness, balancing the flavors and adding a kick to the Zunka.
Turmeric, Red Chili Powder, Coriander Powder, Cumin Powder, Garam Masala: A medley of spices that infuses the Zunka with a rich and aromatic blend of flavors.
Water: Used in two stages to create a moist yet firm consistency in the dish.
Besan (Gram Flour): The main ingredient that binds the Zunka together, providing a hearty and textured base.
Salt: Enhances the overall taste and balances the flavors.
Fresh Coriander Leaves: A final garnish that adds a burst of freshness and visual appeal to the dish.
These ingredients come together to create a flavorful spring onion zunka.
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Health benefits of patichya kandyacha zunka
Patichya Kandyacha Zunka is a flavorful Maharashtrian recipe which is not only vegan and gluten-free, but it is also diabetic-friendly and protein-rich.
Made with spring onions and gram flour (besan), the dish provides a delicious alternative for those with specific dietary requirements. The gram flour offers a protein boost, while the absence of animal products and gluten makes it suitable for vegans and those with gluten sensitivities.
With its mindful ingredient selection, Patichya Kandyacha Zunka is a wholesome option that embraces diverse dietary preferences.
Patichya kandyacha zunka recipe
Patichya kandyacha zunka | Maharashtrian style zunka | Zunka recipe
Ingredients
- 5 tbsp Oil
- 1/4 tsp Mustard seeds
- 1/4 tsp Jeera/Cumin seeds
- 1 tbsp Garlic, minced
- 2 Green chilies, finely chopped
- 2 cup Spring onion, chopped
- 1/2 tsp Turmeric powder
- 2 tsp Red chili powder
- 2 tsp Coriander powder
- 1 tsp Cumin powder
- 1 tsp Garam masala
- 1/4+1/2 cup Water
- 3/4 cup Besam/Gram flour
- Salt, to taste
- 2 tbsp Fresh coriander, finely chopped
Instructions
- Heat oil in a kadhai.
- Add 1/4 tsp mustard seeds. Let it splutter.
- Add jeera/cumin seeds. Let it splutter.
- Add 1 tbsp of minced garlic. Saute for a minute on low flame.
- Add finely chopped green chillies. Saute for a while.
- Add chopped spring onion and cook for 2 mins.
- Add turmeric, red chilli powder, coriander powder, cumin powder and garam masala. Saute for a min.
- Add 1/4 cup water. Give it a mix.
- Add besan/gram flour and salt. Mix well. Cover and cook for about 5 mins, stirring occasionally.
- Add about 1/2 cup of water and mix well. Now, cook further until the besan is cooked well. Stir occasionally to make sure it will not stick to the bottom of the pan. Make sure that Zunka does not get dry texture. It should be moist yet firm consistency.
- Switch off the flame. Garnish with a handful of finely chopped fresh coriander leaves.
- Serve hot with roti/bhakar. Tastes best with Jowar bhakar.
Recipe with step-by-step photos
- Heat oil in a kadhai.
2. Add 1/4 tsp mustard seeds. Let it splutter.
3. Add jeera/cumin seeds. Let it splutter.
4. Add 1 tbsp of minced garlic. Saute for a minute on low flame.
5. Add finely chopped green chilies. Saute for a while.
6. Add chopped spring onion and cook for 2 mins.
7. Add turmeric, red chili powder, coriander powder, cumin powder, and garam masala. Saute for a minute.
8. Add 1/4 cup water. Give it a mix.
9. Add besan/gram flour and salt. Mix well. Cover and cook for about 5 mins, stirring occasionally.
10. Add about 1/2 cup of water and mix well. Now, cook further until the besan is cooked well. Stir occasionally to ensure it will not stick to the bottom of the pan. Make sure that Zunka does not get a dry texture. It should be moist yet firm consistency.
11. Switch off the flame. Garnish with a handful of finely chopped fresh coriander leaves.
12. Serve hot with roti/bhakar. Tastes best with Jowar bhakar.
Notes
- Adding water before adding besan helps to prevent spices from burning.
- Make sure not to overcook the Zunka, as it may result in a dry texture. The goal is to achieve a moist yet firm consistency.
- While reheating, sprinkle some water to maintain the moist texture of zunka.
- Be patient while cooking the gram flour; it takes time for it to lose its raw taste and achieve a flavorful, cooked consistency.
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