How to make Methi Zunka -

A dry dish made with fresh fenugreek leaves, gram flour and some masalas.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Fenugreek Leaves, Gram Flour

Cuisine : Maharashtrian

Course : Main Course Vegetarian

यह रेसिपी हिंदी में पढ़ने के लिए Click Here

For more recipes related to Methi Zunka checkout Methi Tomato Paneer, Methi Chole, Sukhi Metho Wadiyaan, Methi Kela Sev . You can also find more Main Course Vegetarian recipes like Pittla Dahi Wala Bhein Aloo Rishi Panchami Sabzi Soyabean Granules Sabzi

Methi Zunka

Methi Zunka Recipe Card


The Maharashtrian hospitality is legendary. The cuisine has subtle variety and strong flavours and varies from region to region. In ancient times in the more affluent homes, feasts often started at mid-day and ended when the sun set! The presentation of food was alluring with a practice to sing sacred verses to dedicate the meal to God.
Maharashtrian cuisine covers a wide range from being extremely mild to very spicy dishes. Wheat, rice, jowar, vegetables, lentils and fruit form important components of Maharashtrian diet. 
Everybody knows about the unbeatable taste of the Mumbai’s chaats! But there is so much more to explore and savour in the other regions of Maharashtra. 

Prep Time : 16-20 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Mild

Ingredients for Methi Zunka Recipe

  • Fenugreek Leaves chopped 3 cups

  • Gram Flour 1 cup

  • Ginger-green chilli paste 2 teaspoons

  • Salt to taste

  • Red chilli powder 1 teaspoon

  • Turmeric powder 1/2 teaspoon

  • Coriander powder 2 tablespoons

  • Oil 2 tablespoons

  • Cumin seeds 1 teaspoon

  • Asafoetida 1/2 teaspoon

  • Onions roughly chopped 2 medium

  • Sugar 2 teaspoons


Step 1

Put gram flour, ginger-green chilli paste, salt, red chilli powder, turmeric powder and coriander powder in a bowl. Add two cups water and whisk well to make a smooth mixture with no lumps.

Step 2

Heat oil in a non-stick pan and add cumin seeds. When they change colour, add onion and sauté for two to three minutes.

Step 3

Add asafoetida, fenugreek leaves and sugar and sauté on medium heat for one minute.

Step 4

Add the prepared flour mixture, mix well and cook on medium heat, stirring continuously, for four to five minutes or till almost dry. Serve immediately.

website of the year 2013
website of the year 2014
website of the year 2016
MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.