Ponkh Bhajiya, Hurda Snack
by Tarla Dalal
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When ponkh 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!
Ponkh 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 ponkh 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.
You can also try Ponkh Bhel or Basic Surti Ponkh Recipe .
- Combine all the ingredients in a deep bowl and mix well.
- Add ¼ cup of water and mix well till smooth.
- 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.
- Serve immediately with green chutney and tomato ketchup.
Nutrient values (Abbrv) per serving
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