2 Quick Ponk Recipe | Ponkh Bhel | Ponkh Bhajiya by Tarla Dalal

Recipe Link : https://www.tarladalal.com/Ponkh-Bhel-42422r
https://www.tarladalal.com/Ponkh-Bhajiya-Hurda-Snack-42425r

#Ponkh #Winter #Quick

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Ponk Bhel

The Ponk Bhel is a regional and seasonal speciality, made with a Gujarati delicacy called ‘ponk’. During a brief period in the winter months, the jowar or white millet grain is very tender and juicy. At this stage, it is called ponk. These tender seeds are harvested and roasted or cooked in other ways. Generally, in the villages, the ponk is picked from the fields and cooked then and there. There is a general mood of celebration, a party is thrown, and friends, family and neighbours are invited to come and have a taste of this young seed! Here, we have used juicy ponkh seeds to make a chatpata bhel, which everyone will relish. And it is so easy to make too – you just need to toss all the ingredients together!

Preparation Time: 10 minutes. Cooking Time: NIL. Serves 2.

1 cup ponk
¼ cup freshly ground black pepper (kalimirch) lemon sev
2 tsp sweet chutney
½ tsp green chutney
2 tsp lemon juice
1 tbsp finely chopped onions
1 tbsp finely chopped tomatoes
1 tbsp finely chopped coriander (dhania)
½ tsp chaat masala
1 tbsp mimosa sugar balls
Salt to taste

1. Combine all the ingredients in a deep bowl and toss well.
2. Serve immediately.

Ponk Bhajiya

When ponk is in season, it is enjoyed so much by the Gujaratis that they have it in so many forms, right from simple raw salted ponkh to crisp and crunchy bhajiyas! Ponk is a regional, seasonal specialty. During a short time in the winter, the jowar or white millet seeds turn out to be very juicy and tender. Farmers delightfully keep watching out for this crop, and once it arrives, they pick and cook it right away! In fact, parties are thrown to celebrate this young edible seed. It is harvested and roasted right away, or cooked in other ways and shared with near and dear ones. One interesting way to cook it is as bhajiyas. The ponk is mixed into a batter with besan and seasonings and deep-fried till crisp. It is important to deep-fry the Ponkh Bhajiya on a medium-slow flame to get a fabulous taste and super crispy mouth-feel. If you can lay your hands on ponkh, don’t miss this recipe.

Preparation Time: 5 minutes. Cooking Time: 15 minutes. Serves 3.

¾ cup ponk
¼ cup besan (Bengal gram flour)
2 tbsp rice flour (chawal ka atta)
1 tbsp finely chopped coriander (dhania)
¼ tsp chilli powder
¼ tsp asafoetida (hing)
¼ tsp ginger (adrak) paste
½ tsp green chilli paste
1 tsp lemon juice
Salt to taste
Oil for deep-frying

For Serving
Tomato ketchup
Green chutney

1. Combine all the ingredients in a deep bowl and mix well.
2. Add ¼ cup of water and mix well till smooth.
3. Heat the oil in a deep non-stick pan and drop spoonfuls of the mixture in hot oil using your fingers and deep-fry, a few at a time, on a medium slow flame till they turn golden brown in colour from all the sides. Drain on an absorbent paper.
4. Serve immediately with green chutney and tomato ketchup.