ponk vada recipe, hurda vada recipe, jowar vada recipe
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5 from 1 vote

ponk vada

crisp, tasty and spiced vadas made with fresh jowar grains. fresh jowar grains are known as 'ponk' in gujarati language and 'hurda' in marathi language. jowar is called as sorghum in english language. 
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: snacks
Cuisine: gujarati
Servings: 3
Author: Dassana Amit

Ingredients

for grinding

  • 2 cups fresh tender jowar (ponk, hurda, fresh sorghum)
  • 1 green chili - chopped
  • 3 to 4 medium garlic cloves - chopped
  • 1 inch ginger - chopped
  • 2 tablespoons chopped coriander leaves
  • 1 teaspoon cumin seeds
  • 1 teaspoon coriander seeds (dhania)

other ingredients for ponk vada

  • cup chopped onions or 1 medium onion, chopped
  • ½ cup besan (gram flour)
  • 1 pinch turmeric powder
  • 1 pinch red chili powder
  • 1 tablespoon white sesame seeds
  • salt as required
  • oil as required, for deep frying

Instructions

grinding ponk

  • rinse 2 cups fresh tender jowar or ponk in water a couple of times in a pan or colander. drain all the water.
  • then add the ponk in a grinder jar. also add 1 green chili (chopped), 3 to 4 medium garlic cloves (chopped), 1 inch ginger, (chopped) and 2 tablespoons chopped coriander leaves.
  • add 1 teaspoon cumin seeds and 1 teaspoon coriander seeds.
  • grind to a coarse paste or a semi-fine paste. do not add any water while grinding.

making ponk vada mixture

  • take the ponk paste in a mixing bowl or pan and add ⅓ cup chopped onions.
  • then add ½ cup besan (gram flour), 1 pinch turmeric powder, 1 pinch red chili powder and 1 tablespoon white sesame seeds. also add salt as required.
  • mix very well.

frying ponk vada

  • heat oil for deep frying in a heavy pan or heavy kadai. take a tiny portion of the mixture and add in hot oil. if it comes up steadily and gradually on top, the oil is ready to be fried.
  • take a small to medium sized portion of the mixture and flatten it into a vada shape. if you cannot flatten mixture into vada, then you can even drop mixture with a spoon and fry like a pakoda or bhajiya.
  • gently place or slide the vada in the hot oil. add as required depending on the size of kadai.
  • fry on medium-low to medium flame. these vadas fry fast, so keep a check. the vada which have been added before will turn golden before adding more vadas. so turn them once they turn golden.
  • turn over again and continue to fry till the ponk vada are crisp and golden. you can turn each vada a couple of times before frying.
  • remove the fried hurda vada with a slotted spoon
  • place jowar vada on kitchen paper towels for extra oil to be absorbed. in the same way fry remaining vada.
  • serve ponk vada hot with any chutney or sauce or dip of your choice.