Go Back
Print
Recipe Image
Nutrition Label
–
+
servings
Smaller
Normal
Larger
Print Recipe
5
from
4
votes
hurda bhel
Ponk chaat recipe - a savory mixture made with tender jowar or sorghum also known as hurda in marathi language. Nutritious, vegan and gluten free snack.
Prep Time
5
minutes
mins
Cook Time
4
minutes
mins
Total Time
9
minutes
mins
Course:
Snacks
Cuisine:
Indian, Maharashtrian
Servings:
2
to 3
Author:
Dassana Amit
Ingredients
1
cup
hurda
(ponk or fresh tender jowar or sorghum)
1
small onion,
finely chopped
1
green chili
(hari mirch) - chopped
1
small to medium tomato,
finely chopped
2 to 3
teaspoon
Green Chutney
(optional)
2 to 3
teaspoon
Tamarind Chutney
(optional)
a few drops of lemon juice
or as required
2 to 3
teaspoon
chopped coriander leaves
(dhania patta)
sev
(gram flour vermicelli) - as required
½
teaspoon
roasted cumin powder
(bhuna jeera powder)
½ to 1
teaspoon
chaat masala
or as required
black salt
or rock salt as required
Instructions
preparation to make hurda bhel
Rinse the hurda in water for a couple of times. Use a fine strainer to rinse these tender jowar.
Heat a pan. Add the tender jowar and roast for 3-4 minutes on a low flame stirring often.
You can also sprinkle some water and roast the jowar. They have a nice aroma.
Remove and keep aside.
making hurda bhel
In a mixing bowl, add the chopped onion, tomatoes, green chili, the chutneys, salt, roasted cumin powder and chaat masala.
Add the roasted jowar. Mix well. Taste and add more salt, chaat masala or chutneys if required.
Serve hurda bhel in individual bowls or plates.
Sprinkle few drops of lemon juice on each serving topped with chopped coriander leaves and sev.
Serve the hurda bhel immediately.