on Dec 24, 2021, Updated Nov 23, 2023
What Is Hurda
Hurda (Ponkh, Paunk) is fresh tiny green Jowar grains that are harvested during a brief period of winter (December to February). It is very popular in Maharashtra and Gujarat. Hurda grains are crunchy, tender, and juicy and are either roasted or cooked in another way before consumption. These days, you get ready to eat hurda in packets at grocery stores or local sabjiwalas during winter. Hurda can also be frozen for 3-4 months. You can stock it up during the season and keep enjoying it later as well. It can be used to make Hummus, bhel, khichdi, or even bhajiyas. Here are some more snack recipes that you may like
Sweet Corn Chaat Bhel Puri Jhalmuri Papdi Chaat Chana Chaat Hara Bhara Kabab
About Hurda Bhel
Hurda Bhel (Ponkh Bhel, Tender Jowar Bhel) is a traditional savory snack made using ponk, dry sesame chutney, and a few more ingredients. It is easy, super healthy, and comes together in just 10 minutes. This seasonal snack recipe is best served as a tea-time snack with a hot cup of masala chai or can be served as chaat at your winter parties. You can double or triple the recipe as per your requirements.
Ingredients
Hurda – Check your grocery store or local sajiwalas. Dry Sesame Chutney – This is the same chutney that is used to make vada pav. You can either make it at home using my easy vada pav chutney recipe or buy a packet. Sev – Any spicy sev will do! Others – You will also need onions, fresh tomatoes, cilantro (fresh coriander leaves), green chilies, salt, and freshly squeezed lime juice.
How To Make Hurda Bhel
Add 1 cup of ready-to-eat hurda to a pan and roast on medium heat for 1-2 minutes. Stir continuously. Do not roast too much otherwise, they will lose moisture. You just want to warm it a bit. Transfer it to a mixing bowl. Mix it with
¼ cup chopped onions ¼ cup chopped tomatoes 2 tablespoon chopped cilantro 1 teaspoon chopped green chilies ¼ teaspoon salt 1 tablespoon freshly squeezed lime juice 1 teaspoon dry sesame chutney.
Check for salt, add more if required, and mix well again. Top with 2 tablespoon spicy sev and serve immediately.
Variations
Chaat Style – Skip the dry sesame chutney and add green chutney and sweet tamarind chutney instead. Cheesy – Just mix in some grated cheese and butter with lightly roasted ponk.
Storage Suggestions
Eat it fresh! It tastes the best when prepared at the time of serving. Leftovers can be stored in an air-tight container for 1-2 days.
You Might Also Like
