Methi Zunka

A dry dish made with fresh fenugreek leaves, gram flour and some masalas. This is a Sanjeev Kapoor exclusive recipe.

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Main Ingredients Fenugreek Leaves, Gram Flour
Cuisine Maharashtrian
Course Main Course Vegetarian
Prep Time 16-20 minutes
Cook time 16-20 minutes
Serve 4
Taste Mild
Level of Cooking Easy
Others Veg

Ingredients list for Methi Zunka

  • 3 cups Fenugreek Leaves chopped
  • 1 cup Gram Flour
  • 2 teaspoons Ginger-green chilli paste
  • to taste Salt
  • 1 teaspoon Red chilli powder
  • 1/2 teaspoon Turmeric powder
  • 2 tablespoons Coriander powder
  • 2 tablespoons Oil
  • 1 teaspoon Cumin seeds
  • 1/2 teaspoon Asafoetida
  • 2 medium Onions roughly chopped
  • 2 teaspoons Sugar


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

Nutrition Info

Calories 907
Carbohydrates 101.3
Protein 32.3
Fat 41.4