Jhunka

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] North Karnataka, and Goa. 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

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][11] Jhunka is traditionally served with Bhakri and is also eaten with roti or rice.[8][12][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.[13] 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.[14]

Wikimedia Commons has media related to Zunka.

References
  1. Koranne-Khandekar, Saee (2019). Pangat, a Feast: Food and Lore from Marathi Kitchens. Hachette India. ISBN 9789388322928.
  2. 1000 Indian Recipe Cookbook. Arcturus Publishing. 2013. ISBN 9781782122531.
  3. 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.
  4. Ranade, Vidya; Tyagi, Akanksha (6 October 2011). "Hinterland dreams". Pune Mirror. Archived from the original on 2 July 2013. Retrieved 6 April 2013.
  5. Godha, Ashishwang (2 November 2011). "Simply seafood". Mid Day. Retrieved 6 April 2013.
  6. Deshpande, Meeta (28 January 2008). "From stalls to five-stars". The Indian Express. Retrieved 6 April 2013.
  7. Shah, Rupa (2018). What About My Calcium?. CircleOHealth. ISBN 9789353110512.
  8. Das, Soma (28 March 2013). "Just like home". Mid Day. Retrieved 6 April 2013.
  9. 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.
  10. Bharadwaj, Monisha (2005). The Indian Spice Kitchen: Essential Ingredients and Over 200 Authentic Recipes. Hippocrene Books, Incorporated. p. 209. ISBN 9780781811439.
  11. Rao, Jaishri (2019). Classic Cuisine and Celebrations of the Thanjavur Maharashtrians. Notion Press. ISBN 9781684666492.
  12. Powar, Anna (2019). Kal: Looking at the Old with New Eyes. GAEditori. p. 226. ISBN 9788834180457.
  13. Gangan, Surendra (19 November 2013). "Finally, state dumps Zunka Bhakar scheme". DNA India. Retrieved 4 February 2022.
  14. "Shiv Sena's hunger games". The Asian Age. 3 July 2017. Retrieved 4 February 2022.
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