ponk bhajiya recipe | ponk pakora | ponk fritters | hurda bhajji

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.

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Ponk Bhajiya, Hurda Pakora recipe - How to make Ponk Bhajiya, Hurda Pakora

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Preparation Time: 5 mins Cooking Time: 15 mins Total Time: 20 mins 3Makes 3 servings (3 serving )
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Ingredients

For Ponk Bhajiya
3/4 cup ponk
1/4 cup besan (bengal gram flour)
2 tbsp rice flour (chawal ka atta)
1 tbsp finely chopped coriander (dhania)
1/4 tsp chilli powder
1/4 tsp asafoetida (hing)
1/4 tsp ginger (adrak) paste
1/2 tsp green chilli paste
1 tsp lemon juice
salt to taste
oil for deep-frying

For Serving With Ponk Bhajiya
tomato ketchup
green chutney

Method

For ponk bhajiya

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

Bhajiya recipe variations

Bhajiya or pakoras are a perfect deep-fried snack to relish in the evening or during a monsoon day. They are quick and easy to make in fact, you can prepare an assortment of bhajiyas with just a handful of ingredients that are easily available in your home kitchens. Like ponk bhajiya recipe | ponk pakora | ponk fritters | hurda bhajji | then below are some of my favorite bhajia recipes :
● Banana Bhajiya

● Kanda Bhaji

● Cabbage Pakoda

Mixture for ponk bhajia

To prepare mixture for the ponk bhajiya recipe | ponk pakora | ponk fritters | hurda bhajji | in a deep bowl take ¾ cup of ponk (hurda).
Add only ¼ cup of besan. We want flour just enough to bind together all the ingredients so you can enjoy the tender crunch of fresh jowar.
Add 2 tbsp of rice flour to give ponkh fritters a crispy texture.
Add finely chopped coriander to provide freshness to the ponk vada.

For a spicy hint, toss in some chilli powder.
Add a little asafoetida.
Add ginger paste.
Add green chilli paste. Alternatively, you can even chop them finely if you like the mouthfeel of fresh ginger and chillies.
Add lemon juice.

Add salt to taste.
Combine all the ingredients and mix well to form fresh sorghum fritters mixture.
Add ¼ cup of water gradually and mix well till smooth. Our mixture for ponk bhaji is ready.

Frying ponkh bhajiya

To deep-fry ponk bhajiya | ponk pakora | ponk fritters | hurda bhajji | , heat the oil in a deep non-stick pan and drop a few spoonfuls of the mixture in hot oil using your fingers.
Deep-fry hurda bhajji on a medium-low flame till they turn golden brown in colour from one side.

Flip and deep-fry hurda pakora till golden brown and crisp from all the sides.
Drain ponk bhajiya | ponk pakora | ponk fritters | hurda bhajji | on an absorbent paper.
Serve ponk bhajia immediately with green chutney and tomato ketchup. Enjoy them along with a cup of masala chai in winter mornings!