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    Whisk Affair » Recipes » Meal Type » Global Snacks/ Appetizers » Hurda Bhel

    Published: Dec 24, 2021 | Last Updated On: Dec 26, 2021 by Neha Mathur

    Hurda Bhel

    11 shares
    Jump to Recipe

    Try this 10 minutes Hurda 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 – Corn Chaat, Bhelpuri, Jhalmuri, Papdi Chaat and Chana Chaat.

    Hurda bhel served in a bowl.
    Jump to:
    • What Is Hurda
    • About This Recipe
    • Ingredients
    • How To Make Hurda Bhel
    • Variations
    • Storage Suggestions
    • You Might Also Like
    • Recipe Card

    What Is Hurda

    Hurda (Ponkh, Paunk) is fresh tiny green Jowar grains that are harvested during a brief period of winters (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 winters.

    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.

    About This Recipe

    Hurda Bhel (ponkh 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.

    Ingredients

    Hurda bhel 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, tomatoes, cilantro (coriander), green chilies, salt, and lime juice.

    How To Make Hurda Bhel

    Add 1 cup ready to eat hurda to a pan and roast on medium heat for 1-2 minutes. Keep stirring continuously. Do not roast too much otherwise they will lose the moisture. We just want to warm it a bit.

    Roasting hurda in a pan.

    Transfer it to a mixing bowl.

    Warm hurda added to a bowl.

    Mix it with ¼ cup chopped onions, ¼ cup chopped tomatoes, 2 tablespoon chopped cilantro (coriander), 1 teaspoon chopped green chilies, ¼ teaspoon salt, 1 tablespoon lime juice, and 1 teaspoon dry sesame chutney.

    Check for salt and add more if required and mix well again.

    Remaining ingredients added to the bowl.

    Top with 2 tablespoon spicy sev and serve immediately.

    Ready hurda bhel.

    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

    • Crispy Cajun Potatoes (Barbeque Nation Style)
    • Poha Bhel
    • Roasted Makhana Namkeen (Makhana Chivda)
    • Pasta Chips

    Recipe Card

    Loved this recipe?Click here to leave a review and give us a five star rating ★★★★★
    Try this 10 minutes Hurda Bhel made using tender green Jowar, which is quite popular in Gujarat and Maharashtra. (vegan and gluten-free).

    Hurda Bhel Recipe

    Try this 10 minutes Hurda Bhel made using tender green Jowar, which is quite popular in Gujarat and Maharashtra. (vegan and gluten-free).
    5 from 1 vote
    Print Pin Rate
    Course: Snacks and Appetizer
    Cuisine: Indian
    Diet: Vegetarian
    Prep Time: 5 minutes
    Cook Time: 5 minutes
    Total Time: 10 minutes
    Servings: 2 people
    Calories: 111kcal
    Author: Neha Mathur

    Ingredients 

    • 1 cup ready to eat hurda (green jowar grains)
    • ¼ cup chopped onions
    • ¼ cup chopped tomatoes
    • 2 tablespoons chopped cilantro (coriander)
    • 1 teaspoon chopped green chilies
    • ½ teaspoon salt (or to taste)
    • 1 tablespoon lime juice
    • 1 teaspoon dry sesame chutney
    • 2 tablespoons spicy sev
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    Instructions

    • Add hurda to a pan and roast on medium heat for 1-2 minutes. Keep stirring continuously. Do not roast too much otherwise they will lose the moisture. We 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 and add more if required and mix well again.
    • Top with 2 tablespoon spicy sev and serve immediately.

    Video

    https://www.youtube.com/watch?v=_DH9up8tbE4

    Nutrition

    Calories: 111kcal | Carbohydrates: 12g | Protein: 9g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 1g | Sodium: 65mg | Potassium: 432mg | Fiber: 5g | Sugar: 4g | Vitamin A: 39IU | Vitamin C: 12mg | Calcium: 64mg | Iron: 2mg
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    Neha Mathur, Founder & Recipe Expert at Whisk Affair

    Hi! I'm Neha, Blogger & Recipe Expert behind Whisk Affair. I've nurtured Whisk Affair since 2012 by trying & testing every recipe published. Be sure that it will turn out good each time! Read More about me…

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