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).
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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.
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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 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 moisture. We 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 and 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.
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Recipe Card
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. 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 spicy sev and serve immediately.
Did you make this recipe? Let me know!