Ponk Wada

It is the season of freshly harvested Jowar Sorghum, and away from our country we do get freshly frozen PONK. While everyone back home is enjoying these fresh and in various recipes, we too should enjoy it away from home. :) Here is my post on PONK that I had posted few years back. Check the post to know what Ponk is. I will also have more recipes with PONK as the main ingredient published soon.

While we call it PONK is Gujarat, it is HURDA in Maharashta, and Ponk or Hurda parties are very popular in this winters. I too will be hosting Undhiyu and Ponk party in by backyard soon and I am surely excited about it!

During ponk get-together and party variety of food with ponk is prepared. Freshly harvested Ponk is the star, and one of the popular recipes is Ponk wada. It is a pakora/pakoda/fritter with main ingredients ponk. Inspired by regular ponk wada, I made these crispy wadas using ponk or fresh jowar sorghum and jowar flour. I did not make it like a typical besan or chickpea flour pakora or bhajia. This gave it a different texture making it more delicious. I also used spicy sev noodles which s a perfect side with ponk in the dip. Ponk and Sev go hand in hand, and I won't separate them. I served ponk wada with sev dip and lemon wedges and left over sev noodles by the side. The combination of all these was just delish, and you gotta try it!!!

Ingredients (serves 3-4 people)

1 pack Deep food Ponk (it comes with pack of Ponk and a Pack of sev noodles)
1/4 cup finely chopped onions (optional)
1/4 tsp. minced garlic (optional)
1 tbsp. finely chopped green chilies
1 tbsp. chopped cilantro
1/2 cup jowar flour
1/2 cup water
1 tsp. salt
Oil for frying

For the dip
1 cup plain yogurt
1 tsp. garlic chutney
2 tbsp chopped onions
1/2 tsp. salt
2 tbsp. sev noodles

Method

Thaw frozen Ponk.
In a bowl mix onions, garlic, green chilies, cilantro, and salt. Mix well and leave it aside for 5 minutes.
Add the entire packet of ponk (slightly more than 1/2 cup).
Add Jowar flour.
Add around 1/2 cup water to make a thick batter.
Make small wada or patties and deep fry in medium hot oil till they turn golden brown and crisp.

To make the dip.