Ponk Vada

Name: Ponk Vada
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2-3 servings
Ingredients: 1 cup Sorghum, fresh tender; 1 cup Chickpea Flour; 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; 1 teaspoon Ginger, paste; 1 teaspoon green chili paste; salt, to taste; oil, for deep frying; 2 tablespoons Cilantro, chopped

Veg Vegan

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.

Cuisines

Gujarati Kathiyawadi Surati

Best for

Snacks Breakfast

Recipe

Prep: 15 min Cook: 20 min Total: 35 min 2-3 servings

Ingredients

	1 cup	Sorghum , fresh tender
	1 cup	Chickpea Flour
	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
	1 teaspoon	Ginger , paste
	1 teaspoon	Green chili paste
	—	Salt , to taste
	—	Oil , for deep frying
	2 tablespoons	Cilantro , 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.