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Zunka Vadi
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5 from 1 vote

Zunka Vadi Recipe

Zunka Vadi is a crispy and crunchy snack, which can be enjoyed for breakfast and lunch.
Prep Time15 mins
Cook Time15 mins
Resting Time1 hr
Total Time1 hr 30 mins
Course: Breakfast, Snack
Cuisine: Indian
Servings: 2
Calories: 323kcal
Author: Harshad


  • 50 gm Gram Flour (Besan)
  • 1 tbsp Rice Flour (optional)
  • 30 gm Coriander Leaves (Kothimbir/Dhaniya Patta) finely chopped
  • 2 tsp Sesame Seeds (Safed Til) for batter mixture and garnish
  • 1 tbsp Ginger (Adrak) finely chopped
  • 1 tbsp Garlic (Lahsun) finely chopped
  • 1 tsp Turmeric Powder (Haldi Powder)
  • 1-1/2 tbsp Red Chili Powder (Lal Mirch Powder)
  • 2 tsp Cumin Seeds (Jeera)
  • 2 tsp Mustard Seeds (Rai Dana)
  • 1/4 tsp Asafoetida (Hing)
  • Salt as per taste
  • Water for batter preparation and steaming


For Batter & Zunka Preparation:

  • Get a bowl and add Besan, Rice Flour, Red Chili Powder, Turmeric Powder, Sesame Seeds, and Salt to it.
  • Mix it well. 
  • Add Water to this mixture and prepare a smooth batter. Keep it aside for sometime.
  • Heat a pan on medium flame.
  • Once the pan turns hot enough, add Oil to it.
  • As the Oil turns hot, add the Asafoetida and Mustard seeds.
  • Once you hear the crackling sound, add the Cumin Seeds.
  • Now, add the chopped Ginger and chopped Garlic to it. Sauté them for a minute or two.
  • Add the chopped Coriander Leaves and stir fry it for 3-4 minutes.
  • Finally, add the prepared Batter to it and mix everything well. Cook this mixture till it turns thick enough.
  • Meanwhile, grease a plate or mold with some Oil.
  • Add the cooked Zunka Vadi mixture to this plate and spread it evenly. Sprinkle some leftover Sesame seeds on top of it. Let it set on room temperature for about an hour or so.
  • Cut the set mixture into square shapes (Vadis). 

For Shallow Frying:

  • Heat a nonstick pan on medium flame.
  • Add some Oil and wait till it turns hot enough.
  • Shallow fry the Kothimbir Vadis on both the sides.
  • Once you get the golden brown color, take them out in a plate.
  • Garnish it with desiccated Coconut and Coriander Leaves. 
  • Serve the Vadis with Coriander-Mint Chutney or Tomato Ketchup.



  1. Add a chopped Green Chili in this recipe for more spiciness.
  2. You can deep fry these Vadis for extra crunch.