Ponk Vada
Surat's most celebrated seasonal winter snack — tender fresh sorghum (ponk), the immature green seeds of jowar harvested at peak milky stage in December and January, mixed into a seasoned batter of besan, green chilli, ginger, cumin, and fresh coriander and deep-fried into small fritters. The fresh ponk seeds burst slightly when fried, releasing a sweet, grassy juice into the crispy besan exterior; the combination is unlike any other fritter in Indian cooking. Sold from pushcarts for only six to eight weeks a year in Surat's lanes; Suratis queue for fresh ponk vada the way Mumbaikars queue for first Alphonso mangoes. Also eaten raw with lime and salt (ponk salad) or with jaggery.
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Recipe
Ingredients
| 1 cup | ponk (fresh tender sorghum) |
| 1 cup | chickpea flour (besan) |
| 2 tablespoons | rice flour |
| 1 teaspoon | red chili powder |
| 1 teaspoon | coriander powder |
| 1/2 teaspoon | turmeric powder |
| 1/2 teaspoon | cumin seeds |
| 1/4 teaspoon | asafoetida (hing) |
| 1 teaspoon | ginger paste |
| 1 teaspoon | green chili paste |
| — | salt to taste |
| — | oil for deep frying |
| 2 tablespoons | fresh coriander leaves, chopped |
Instructions
- 1 In a mixing bowl, combine ponk, chickpea flour, rice flour, red chili powder, coriander powder, turmeric powder, cumin seeds, asafoetida, ginger paste, green chili paste, and salt.
- 2 Mix the ingredients well to form a thick batter. If the batter is too dry, add a little water to adjust the consistency.
- 3 Heat oil in a deep frying pan over medium heat.
- 4 Once the oil is hot, drop small portions of the batter into the oil using your fingers or a spoon.
- 5 Fry the vadas until they are golden brown and crispy, turning occasionally to ensure even cooking.
- 6 Remove the vadas from the oil and drain them on paper towels to remove excess oil.
- 7 Garnish with chopped fresh coriander leaves before serving.
Tips
Ensure the oil is hot enough before frying to prevent the vadas from absorbing too much oil.