Junka is a popular North Karnataka dish made with gram flour, onions, green chilies, and spices. It is a savory snack or side dish that is often served with jowar roti or chapati. This recipe for Delicious Junka is inspired by the style of cooking served at Basaveshwar Khanavali, a famous restaurant in Hubli, Karnataka.
Ingredients:
1 cup besan (gram flour)
2 tablespoons oil
1 teaspoon mustard seeds
1 teaspoon cumin seeds
A pinch of asafoetida
A few curry leaves
2 onions, finely chopped
2 green chilies, slit
1 tablespoon ginger-garlic paste
1/2 teaspoon turmeric powder
Salt to taste
Fresh coriander leaves, for garnish
Tender coconut powder, for garnish
Instructions:
Heat the oil in a pan over medium heat. Add the mustard seeds and cumin seeds. When the mustard seeds start to pop, add the asafoetida and curry leaves. Sauté for a few seconds.
Add the onions and green chilies to the pan. Sauté until the onions are soft and translucent.
Add the ginger-garlic paste and sauté for a minute, or until the raw smell disappears.
In a separate bowl, whisk together the besan and water until smooth.
Add the besan mixture to the pan and stir to combine.
Add the turmeric powder, salt, and a few tablespoons of water. Cook, stirring constantly, until the mixture thickens and leaves the sides of the pan.
Grease a plate with oil. Pour the junka mixture onto the plate and spread it out evenly.
Garnish with fresh coriander leaves and tender coconut powder.
Let the junka cool completely before cutting it into pieces.