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Cabbage-Onion Zunka

Cabbage-Onion Zunka is a quintessential Maharashtrian dish which is traditionally eaten with Bhakar, made from millets.
Course Main Course
Cuisine maharashtrian


  • 1 cup cabbage Grated (using the large grater)
  • 2 onion chopped
  • 1/2 cup Besan gram flour
  • 1 tsp mustard seeds
  • 1 tsp cumin seeds
  • 1/2 tsp turmeric
  • to taste Chilli salt (but I think it will taste good only slightly spicy) powder and
  • coriander leaves for garnishing


  • Dry roast besan in a heavy bottom pan until it slightly changes color and leaves a lovely aroma (Don't over do it, while I was cooking it, there was a call that came and I roasted it little more than I would like too and hence the little dark color).
  • Cook cabbage in some water either in microwave or on stove.
  • Drain the water and keep the cabbage aside.
  • Heat oil in a pan (I used a wide non stick pan and thought it was useful) and add mustard and cumin seeds to it and let it splutter.
  • Add chopped onions fry until it changes color. Add cooked cabbage, red chilli powder, besan and mix well.
  • At this point, lumps will start forming start breaking them.
  • Cook on low flame till the besan completely cooks and you have a dry sabzi ready,


The bottom one is the normal oil parantha and the top one is how I eat my paranthas, roasted on the gas directly. My cabbage-onion zunka paranthas look amazing :)
And I am sending this to CMT : Sabzi event by Jagruti
check out what my fellow foodie marathon buddies are upto?Priya Suresh,Jay,Valli, PJ,Priya Vaasu,Azeema,Reva,Ayeesha,VeenaSoumya.
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