Ponk or Paunk (Gujarati પૌંક) is a Gujarati snack made from tender roasted sorghum grains mixed with other products such as sev. To prepare the snack, the green immature sorghum grains (called ponk) are parched or roasted: the resulting product is also known as vani or hurda.
Below is the video of Ponk market.
Ponk is the food very dear to local people but not very well known yet. But once you try, you will want to eat it everyday! Nowadays, ponk is available at many Indian supermarkets in the USA under frozen section from Deep brand. Ponk can be used in soup and salads as well.
Ponk Chevdo
Ingredients
- Ponk/Any other grains 1 1/2 Cup (24 tbs)
- Oil 2 Tablespoon
- Whole dried red chili 3 (2-3)
- Mustard seeds 1 Teaspoon (Rai)
- Asafoetida 1 Pinch
- Turmeric powder 1/4 Teaspoon (Haldi)
- Crushed peanut 2 Tablespoon
- Ginger To Taste
- Garlic To Taste
- Green chili To Taste
- Cumin coriander powder 1 Tablespoon (Dhaniya jeera)
- Milk/Water 2 Cup (32 tbs)
- Salt To Taste
- Coriander leaves To Taste (to garnish)
Instructions
MAKING
- Soak ponk for atleast 8 hrs or overnight. There is no need to to soak if it is fresh ponk.
- Drain all the water and grind to a coarse mixer.
- Switch on the stove to medium heat, in a kadhai add some oil and red chilies, add the mustard seeds and let them sputter.
- Add the asafeotida, turmeric powder and crushed peanuts.
- Add the ponk and sauté it.
- Add the cumin coriander powder, green chilies, ginger and garlic. Add salt to taste.
- Add 2 cups of milk and cook till all the milk is evaporated approximately 8 -10 min. Stir occasionally.
SERVING
- Serve it hot with sev, chutney and chaas.
Notes
Requires soak time.
