Dhapate and Zunka

December 3, 2018mayurisjikoni



If you’ve ever been to Mumbai then you’ve definitely been to the State of Maharashtra and sampled a bit of the local cuisine, from seafood to street food. Vada Pav, Pav Bhaji, Tawa Pulao, Misal Pav, Ragda Pattis are the more famous street food options but Maharashtra has much more to offer. Many vegetarian dishes are similar to Gujarati dishes but they all have their distinctive differences. Wheat, millet, sorghum, lentils, vegetables, fruits, peanuts, cashew nuts are some of the basic staples in any Maharashtrian dish. A basic diet is usually consists of bhakri made from jowar, millet or wheat flour, a dal and bhaji. Here the reference to bhaji is vegetables.


I personally love thalipeeth, sabudana khichdi, puran poli, kothmir vadi, to name a few besides the delicious street food.

Bhawana who blogs at Code2Cook.com was my partner for this month. It was really nice getting to know her as we chatted for a long time. She wanted to prepare some street food and I wanted to try out something traditional. I gave her tomato and tamarind and she gave me besan(chickpea flour) and bajra (millet). She suggested that I could prepare jhunka or zunka with bhakri.

At that time I agreed as, to me bhakri means wheat flour paratha. However, on checking out some recipes on the internet I realized that in Maharashtra bhakri refers to bajra or jowar rotla. I could have made the zunka but how do I use bajra as I already have bajra rotla on my blog? The other option was dhapate which I had bookmarked from Vaishali’s blog Ribbons to Pasta. However, I still wanted to make zunka as I found the recipe very interesting. What a clever way to prepare a sabji when vegetables are not available or you need to prepare something in a jiffy.

Now most of my Maharashtrian blogger friends may question my combo of dhapate and zunka.. but I still went ahead and made both. My family really enjoyed both. Next time will make zunka with bhakri. While zunka is not my main dish for this challenge, the seed that Bhawana planted in my head kept on growing and my fingers were itching to try out the recipe. My main dish for the challenge is dhapate where I added also millet (bajra flour). The dhapate taste and flavor reminded me of the Gujarati dhebra.

dhapate and zunka 1

dhapate and zunka 2


Recipe Idea: Ribbons to Pasta

Makes about 12-14 pieces

½ cup jowar flour (sorghum flour)

½ cup bajra flour (millet flour)

½ cup wheat flour (atta)

¼ cup rice flour

½ cup chickpea flour (besan)

1 tbsp oil

1 tsp cumin seeds (jeera)

½ tsp carom seeds (ajwain)

1 tsp salt

½ cup plain yogurt

½ tsp turmeric powder (haldi)

1 tsp garlic paste

1 medium onion, finely chopped

1 tsp ginger paste

1 tsp green chili paste

¼ cup finely chopped fresh coriander

½ cup water

some oil for deep frying

  1. Mix the flours, salt, cumin and carom seeds, turmeric powder in a big bowl.
  2. Add oil and rub into the flour mixture.
  3. Add coriander, ginger, garlic and chili paste. Mix well.
  4. Add the yogurt and mix it into the flour mixture.
  5. Add water little by little till you can form a soft pliable dough.
  6. Heat oil in a wok, frying pan or karai over medium heat.
  7. Divide the dough into 12- 14 parts and roll each part into a ball.
  8. Take a square piece of plastic sheet or cling film.
  9. Rub little oil over the sheet.
  10. Place a ball of the dough on the sheet and with oiled fingers pat it into a circle about 3-4 inches in diameter.
  11. Make a hole in the middle of the circle using your finger.
  12. Gently flip the patted dough onto your palm and transfer to the hot oil.
  13. Fry it till it becomes golden brown and appears crispy.
  14. Remove from the oil and place it in a colander to let the excess oil drain off.
  15. Repeat steps 9-14 with the remaining dough.
  16. Serve dhapate with some pickle and yogurt.



  • Dhapate can be roasted instead of fried. Put it on a hot tawa, rub oil on both sides and roast till done.
  • Can add some sesame seeds on top before frying or roasting.

dhapate and zunka 3


Recipe source: Archana’s Rasoi

Serves 4

1 cup besan (chickpea flour)

1 large onion, finely chopped

3-4 tbsp oil

2-3 tbsp water

½ tsp turmeric powder (haldi)

1 tsp red chilli powder

1 tsp salt

½ tsp garam masala

½ tsp mustard seeds (rai)

1 tsp ginger paste

1 tsp garlic paste

1 tsp green chili paste or 1-2 chilis finely chopped

2-3 tbsp chopped coriander

¼ tsp asafetida (hing)

  1. Heat oil in a pan over medium heat.
  2. Add mustard seeds, asafetida and chopped onion.
  3. Stir fry the onion till it becomes soft.
  4. Add ginger, garlic and chili paste.
  5. Stir fry for a few seconds.
  6. Add the chickpea flour, salt, turmeric powder, garam masala and red chili powder.
  7. Stir fry the chickpea flour over low heat for 2-3 minutes.
  8. Sprinkle water over the mixture.
  9. Cover the pan with a lid. Put water over it.
  10. Let the zunka cook for 2-3 minutes and check in between that its not burning at the bottom.
  11. The mixture should be a bit dry. Add coriander and mix.
  12. Serve zunka with bhakri.



  • Do not add to much water otherwise it will become a pitla.
  • Putting little water on the lid prevents the zunka from burning at the bottom.
  • This dish requires a generous amount of oil to cook well.
  • Adjust spices according to your taste.


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A little request:

If you do try this recipe then please either

  • add a comment below,
  • send a picture to my email mayuri.ajay.patel62@gmail.com
  •  tag me as #mayuri_jikoni on Instagram
  • or tag me on Twitter as #Mayuri1962


You may want to check out the following:

Upvas Thalipeeth


Misal Pav


Ukadiche Modak


gulachi poli 1
Gulachi Poli


Sharing this recipe with the following event:


Shhh Cooking Secretly a group started by Priya of Priya’s Versatile Recipes,  is where every month food bloggers are paired up and give each other 2 secret ingredients to cook with according to the theme chosen. If you’re interested in joining this exciting group then please leave a message in the comment section. Thank you.



  • Rita

    December 3, 2018 at 8:39 pm

    This reminded me of Dhebra👌

    1. mayurisjikoni

      December 3, 2018 at 10:33 pm

      And they taste similar too.

  • Lathiya

    December 3, 2018 at 9:23 pm

    This Dhapate and Zunka looks delicious…I also made Zunka for my challenge and I loved it…now I have to try dhapate ..will do

    1. mayurisjikoni

      December 3, 2018 at 10:33 pm

      Thanks Lathiya.. I loved the zunka.

  • The Girl Next Door

    December 4, 2018 at 4:10 pm

    Wow, that platter looks so inviting! I wouldn’t mind grabbing a bite (or several) from it right away! 🙂

    1. mayurisjikoni

      December 4, 2018 at 5:55 pm

      Thank you so much Priya.

  • Renu Agrawal Dongre

    December 5, 2018 at 8:03 pm

    Actually when I saw your post I was like this is a different combination, but still it looks that Dhapate will go well with Zhunka. Both are so tempting and I am soon going to try Dhapate. Delicious and zanzhanit (Marathi word) share…

    1. mayurisjikoni

      December 6, 2018 at 4:31 pm

      Thank you so much Renu, I made the dhapate and thought that I still need to try out the zunka. So thus the unusual combo.

  • Rafeeda – The Big Sweet Tooth

    December 6, 2018 at 12:51 pm

    That is totally fine, Mayuriji… as long as you enjoyed making it and eating it, nothing else matters… 🙂 Both the dishes look delicious… very interesting flavors too…

    1. mayurisjikoni

      December 6, 2018 at 4:26 pm

      Thank you so much Rafeeda.

  • sizzlingtastebuds

    December 7, 2018 at 2:28 pm

    the recipe is new to me, although I stay in this state.. this would please my husband who loves spicy, traditional , authentic cusine. Bookmarking ! and thanks to you and all admins, I personally discovered many gems in MAharasthrian cuisine this month, Mayuri !

    1. mayurisjikoni

      December 7, 2018 at 3:44 pm

      Thanks Kalyani and we all together discover different dishes from from states… if most of the members didn’t take part then it would not be as exciting and informative.

  • prathimashivraj

    December 7, 2018 at 9:09 pm

    I have tasted dhapatis whick we cook in pan like rotis but never these deep-fried beauties.. Using of bajra, jowar, wheat flours sounds how tasty they would be.. U have made it soo perfectly.. Wanna grab whole plate

    1. mayurisjikoni

      December 7, 2018 at 10:59 pm

      Thank you so much Prathima.

  • Priya Suresh

    December 10, 2018 at 4:07 pm

    Dhapate and zunka sounds like a prefect pair to indulge without any fuss. Dhapate is in my to do list, hope a day i will make them without fail. And that platter is very tempting Mayuri, beautiful dishes there.

    1. mayurisjikoni

      December 10, 2018 at 7:26 pm

      Thank you so much Priya, dhapate is so much like thepla and you can roast them or fry them. The bowl is a gift from my daughter and the plate from a friend.

  • Shobha

    December 11, 2018 at 4:35 am

    This dish is on my “to do” list Looks really nice and different.

    1. mayurisjikoni

      December 12, 2018 at 9:38 pm

      Thanks Shobha, try it.. its really flavorful.

  • themadscientistskitchen

    December 11, 2018 at 10:20 am

    Dhapate and zunka is a totally new combo. Now why on earth did I not think of it. I love teh idea and yes thanks to you have had to search for some maharastrian dishes I have forgotten.

    1. mayurisjikoni

      December 12, 2018 at 9:37 pm

      Thanks Archana, we loved the combo and making it again soon. Hope you’ll be Abel to cook some more forgotten Maharashtrian dishes for us to try out.

  • Ashima Goyal Siraj

    December 12, 2018 at 4:05 pm

    The dhapate (I love the name) look delicious and perfect for the cold winter evenings! I like how you mixed different types of flour especially bajra and jowar to the mix. I would love to try them one of the days!

    1. mayurisjikoni

      December 12, 2018 at 9:22 pm

      Thanks Ashima, I too loved the name dhapate.. which means to slap! The recipe is quite versatile as one can any flour to it.

  • Aruna

    December 13, 2018 at 9:25 am

    Wow, you have two traditional Maharashtrian dishes in one post. Dhapate are so delicious, and paired with Zunka must be filling as well.

    1. mayurisjikoni

      December 13, 2018 at 9:11 pm

      Thanks Aruna, I just had to make the zunka ever since it was suggested by Bhawana.

  • Vidya Narayan

    December 13, 2018 at 11:16 am

    Maharashtrians have always had a thing for gluten free breads and wheat flour rotis were only made on occasions. Now sadly the case is completely opposite. This is very similar to Thalipeeth yet different. Loved the pairing with zunka and the chutney on side. I can imagine this platter for breakfast on weekends with a cup of adrak wali chai.

    1. mayurisjikoni

      December 13, 2018 at 9:10 pm

      Thanks Vidya, I guess the was the case in most parts of India as my mum and father in law use to tell that they grew up eating bajri rotla everyday. Wheat was used only during special occasions.

  • Batter Up With Sujata

    December 13, 2018 at 5:38 pm

    Dhapate and zunka both the dishes looks super tempting. Never heard before. Sounds great. Thanks for the recipe. Bookmarking it to try soon.

    1. mayurisjikoni

      December 13, 2018 at 9:06 pm

      Sujata, thank you and try both the dishes, they are really tasty and easy to make.

  • jayashreetrao

    December 15, 2018 at 11:13 am

    Love jhunka, dhapate is new to me, do need to try sometime. Both the dishes look tasty.

    1. mayurisjikoni

      December 18, 2018 at 5:54 pm

      Thank you so much Jayashree, dhapate tastes really good.

  • Anu Kollon

    December 17, 2018 at 3:30 am

    Such a lovely color and they look so inviting. Never heard of them before. With 5 different types of flours in Dhapate, they are so healthy.

    1. mayurisjikoni

      December 17, 2018 at 8:41 pm

      They definitely are Anu, and if you roast them like paratha, then its even more healthier.

  • poornima

    December 22, 2018 at 5:32 pm

    Both the dishes looks inviting and these recipes are very new to me; But want to give it a try.

    1. mayurisjikoni

      December 23, 2018 at 10:35 am

      Poornima, they were new to me too but since I tried them both have made it again. Give it a try. Makes s good light meal.

  • Veena Krishnakumar

    December 23, 2018 at 7:19 am

    so beautifully presented that I want to make this asap. Beautiful

    1. mayurisjikoni

      December 23, 2018 at 10:33 am

      Thanks Veena, try them bot out, its really yummy.

  • Priya Satheesh

    December 23, 2018 at 10:14 am

    Both the dishes looks super tempting.. Never heard of Dhapate before.. Thanks for sharing such a delicious and interesting recipe.

    1. mayurisjikoni

      December 23, 2018 at 10:31 am

      Thank you so much Priya.

  • poonampagar

    December 25, 2018 at 3:25 pm

    Though an unusual combination , both zunka and dhapate look absolutely delectable di ! The entire platter is very inviting and I would prefer this soulful brekky anytime over a trendy English breakfast.

    1. mayurisjikoni

      December 26, 2018 at 11:18 pm

      Thank you so much Poonam, will be trying zunka with bajra roti soon, the traditional combination.

  • PepperOnPizza

    December 25, 2018 at 5:53 pm

    As I read your post, Mayuri, I came across at least half a dozen names of dishes that I had not ever tasted before. Makes me want to take a trip to Pune or Mumbai and start exploring the food. The dhapate and zunka both sound interesting and not at all difficult to make. In fact making the dhapate sounds a lot like making urad dhal vada, though of course the ingredients are totally different. The zunka seems very unusual, I don’t remember coming across a subzi made mostly of besan. Quite interesting and I should start trying out these recipes. Sujata Shukla

    1. mayurisjikoni

      December 26, 2018 at 11:16 pm

      Thank you so much Sujata. Its true there is so much to yet try out where cuisine and street food of India is concerned. I simply loved zunka and its so easy to make. I made it a few days ago to enjoy on its own. Quick and filling.

  • Seema Doraiswamy Sriram

    January 3, 2019 at 5:54 pm

    I am waiting to travel to Maharashtra to try these yum yumms. I am going to try these for ourselves in the upcoming chill season, but there are so many more here that you have mentioned, mouth watering….

  • Priya

    March 9, 2019 at 9:14 pm

    Dhapate with some pickle on a train journey would be the best thing me thinks ..yumm

  • Sasmita Sahoo Samanta

    March 11, 2019 at 5:12 pm

    Here both dishes look much tempting ! Awesome share of such a delicious and interesting recipe 🙂

    1. mayurisjikoni

      March 11, 2019 at 7:08 pm

      Thanks Sasmita.

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