Jhunka is a traditional dish from the Indian state of Maharashtra, often associated with the rural and rustic culinary traditions of the region. It is primarily made from gram flour, also known as besan, and is a staple food for many communities in Maharashtra and northern Karnataka.

Traditionally, Jhunka is prepared by sautéing the flour with onions, mustard seeds, cumin seeds, and green chilies. It is seasoned with turmeric, and sometimes curry leaves are added for additional flavor. The consistency of Jhunka can vary from being a thick paste to a softer, almost porridge-like dish, depending on personal preferences and regional variations. It is commonly served with bhakri, a type of flatbread made from millets like jowar or bajra, forming a balanced meal.

Historically, Jhunka was considered a food for the working class or farmers, as it is both economical and nutritionally sufficient. It was quick to prepare and provided necessary sustenance for people with physically demanding jobs. Its ingredients are generally non-perishable and easily available, making it a practical choice in rural settings.

In the mid-1990s, Jhunka gained political attention in Maharashtra when it was promoted by the state government as part of a welfare scheme aimed at providing affordable food to the urban poor. Jhunka-Bhakar (a serving of Jhunka with Bhakri) stalls were set up in various parts of the state, offering meals at subsidized rates. The initiative aimed to address urban poverty and food scarcity.

Jhunka has seen a decline in urban popularity in recent years but remains a sentimental and cultural symbol for many people from Maharashtra. The dish reflects the simplicity and resourcefulness of regional Indian cooking and continues to be prepared in households across the state.