Thursday, June 11, 2015
Last week, I couldn't believe my eyes when I spotted "Ponk" made by Deep Brand in the frozen section. What we call "hurDa" in Marathi(हुर्डा ) , Gujaratis called "Ponk" (પોંક ) - it's fresh, green tender grains of Sorghum/Jowar/Jondhala/Jwari.
Deep's description says -
As delicious as it's rare, Ponk is known in Western India as a special treat - available during short time during winter months. Ponk is lightly roasted so as to retain its tenderness and moisture. Traditionally mixed with tangy sev, Ponk is a perfect snack.
Every winter, you get fresh ponk/hurDa in certain parts of Mumbai. I remember my aunt would make that special trip all the way to Dadar - near Kabutar khana - to get that fresh ponk. It was sprinkled with chaat masala and crispy sev.
I took that ponk from the freezer section, thaw it completely at the room temperature, used the bhajni from my pantry and made this thalipeeth. It was delicious.
Disclosure - I am not affiliated to Deep food products by any means. I am just sharing my excitement about finding a rare childhood winter treat right here in the US of A.
Green Sorghum Grains Pat a cake
1 cup green sorghum grains/HurDa/Ponk
1 1/2 cups Thalipeeth Bhajni
3/4 cup minced onion
1/3 cup chopped cilantro
salt to taste
oil for frying
1. If using "Ponk" from the frozen section, thaw it completely at room temperature.
3. Add water as needed to make little loose dough.
5. Keep a bowl of water ready to wet your hands from time to time.
6. Take a ball of the dough with wet hand, place it gingerly on the hot pan. Start patting with your wet hand till it's flat, round and thin.
8. Drizzle oil as needed around the thalipeeth and into the holes.
10. Remove the lid. Flip and let it crisp up on the other side.
11. Serve hot thalipeeth off the pan immediately.
1. ThalipeeTh bhajni generally contains all the necessary spices, but if you like it, you can add more chili powder or ginger-garlic paste depending on your preference.
2. Thalipeeth bhajni generally does not contain salt. However, make sure it doesn't have it first, and then add salt accordingly.
3. Traditionally thalipeeth is served with a dollop of homemade butter/loNi. But this recipe is otherwise very much vegan!
4. I used Ponk - Deep brand - from the freezer section of my local Indian stores.