Hurda Bhel Recipe (Ponk Bhel)
Try this 10-minute Hurda Bhel (Ponk Bhel, Tender Jowar Bhel) made using tender green Jowar, which is quite popular in Gujarat and Maharashtra. (vegan and gluten-free).
Here are some more snack recipes that you may like – Sweet Corn Chaat, Bhel Puri, Jhalmuri, Papdi Chaat, and Hara Bhara Kabab.
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 up on it during the season and enjoy it later as well. It can be used to make Hummus, bhel, khichdi, or even bhajiyas.
About Hurda Bhel
Hurda Bhel (also known as Ponkh Bhel or Tender Jowar Bhel) is a traditional savory snack made with ponk, dry sesame chutney, and a few additional ingredients. It is easy to make 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.
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 Recipe – Step By Step
Step 1: 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.
Step 2: Transfer it to a mixing bowl.
Step 3: Add the following ingredients to the bowl and mix well.
- 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 and add more if necessary, then mix well again.
Step 4: Top with 2 tablespoon spicy sev and serve immediately.
Variations
Chaat Style – Skip the dry sesame chutney and add green chutney and tamarind chutney instead.
Cheesy – Just mix in some grated cheese and butter with lightly roasted ponk.
Storage Suggestions
Eat it fresh! It tastes best when prepared just before serving. Leftovers can be stored in an air-tight container for 1-2 days.
You Might Also Like
Indian Snacks
Dhebra Recipe
Chaat/ Street Food
Samosa Chaat
Chaat/ Street Food
Ragda Pattice Recipe (Ragda Patties)
Craving more? Subscribe to Whisk Affair to get new recipes and a newsletter delivered straight to your inbox! And stay in touch on Facebook, Pinterest, and Instagram for all of the latest updates.
Hurda Bhel Recipe (Ponk Bhel, Tender Jowar Bhel)
Ingredients
- 1 cup ready to eat hurda (tender green jowar grains)
- ¼ cup chopped onions
- ¼ cup chopped tomatoes
- 2 tablespoons chopped cilantro (fresh coriander leaves)
- 1 teaspoon chopped green chilies
- ½ teaspoon salt (or to taste)
- 1 tablespoon freshly squeezed lime juice
- 1 teaspoon dry sesame chutney
- 2 tablespoons spicy sev
Instructions
- Add 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 onions, tomatoes, cilantro, green chilies, salt, lime juice, and dry sesame chutney.
- Check for salt, add more if required, and mix well again.
- Top with spicy sev and serve immediately.
It is a must-make dish in winters when hurda is in season.