Ponk Bhajiya, Hurda Pakora
by Tarla Dalal
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ponk bhajiya recipe | ponk pakora | ponk fritters | hurda bhajji | with 15 amazing images.
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 ponk to crisp and crunchy ponk bhajiya!
One interesting way to cook ponk is as ponk pakora. To make ponk bhajiya, ponk is mixed into a batter with besan and seasonings and deep-fried till crisp. We have combined ponk along with besan, rice flour, coriander, chilli powder, asafoetida, ginger, green chilli paste and lemon juice. Further we have added little water and made it into a thick batter consistency and deep fried until golden brown by dropping spoonful of mixture into the oil. Serve ponk bhajiya hot.
Ponk is a regional, seasonal specialty. During a short time in the Indian winter, the jowar or white millet seeds turn out to be very juicy and tender and the perfect time to make ponk fritters. Farmers delightfully keep watching out for this crop, and once it arrives, they pick and cook it right away! Ponk is also known as hurda, sorghum and tender jowar. It is famously called hurda by Maharashtrians.
It is important to deep-fry the ponk bhajiya on a medium-slow flame to get a fabulous taste and super crispy mouth-feel. If you can lay your hands on ponk, don’t miss this recipe.
Serve ponk bhajiya along with ketchup or green chutney.
You can also try Ponkh Bhel or Basic Surti Ponkh Recipe.
Learn to make ponk bhajiya recipe | ponk pakora | ponk fritters | hurda bhajji | with detailed step by step recipe photos and video below.
- To make ponk bhajiya, 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 the ponk bhajiya immediately with green chutney and tomato ketchup.
Ponk Bhajiya, Hurda Pakora recipe with step by step photos
Nutrient values (Abbrv) per serving
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