Ponkh Chila Recipe
by Tarla Dalal
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Ponkh, or tender, juicy pods of jowar is a special winter crop that is very famous in Gujarat. Only for a short duration in winter, it is possible to harvest young jowar grains that are so juicy and tender.
Hence, the Gujaratis feel quite upbeat about it, and even throw parties to celebrate the harvesting of the ponkh. It is used raw, roasted or sautéed to make many recipes.
Here is a Ponkh Chila, which is very different from the regular besan chila that you usually make. The addition of ponkh gives it a very nice, succulent mouth-feel.
It is very important to cook these chilas on a high flame, and also to relish them immediately after preparation.
You can also try other chila recipes like Chila Chaat or Moong Dal Chilla .
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Ponkh Chila Recipe recipe - How to make Ponkh Chila Recipe
Preparation Time:    Cooking Time:    Total Time:
Makes 6 chilas
- Combine all the ingredients in a deep bowl and mix well.
- Add approx. ¾ cup of water and mix very well.
- Heat a non-stick tava (griddle) and grease it lightly with ½ tsp of oil.
- Pour a ladleful of the batter on it and spread it in a circular motion to make a 150 mm. (6”) diameter circle.
- Smear ½ tsp of oil over it and along the edges and cook on a high flame till the chila turns brown in colour.
- Flip over and cook on the other side as well.
- Repeat steps 3 to 6 to make 5 more chilas.
- Serve immediately with green chutney and tomato ketchup.
Nutrient values (Abbrv) per chila
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