Surati Kand & Ponk Pettice With Green Garlic - Winter Special

Name: Surati Kand & Ponk Pettice With Green Garlic - Winter Special
Total time: 2700 s
Yield: 3 - 4 persons
Cuisine: Indian
Ingredients: 1/2 kg purple yam; 2-3 potatoes; 1 tbsp cornflour for binding; 1/4 cup cornflour to roll pettice; 1 tbsp oil; Salt to taste; 1 cup ponk (preferably 1 day old); 1/4 cup sev (I have used nimbu - mari sev); 1/4 cup fresh coconut 🥥, grated; 1/4 cup chopped coriander; 1 tsp green chilli - ginger paste; 1 tbsp green garlic, finely chopped; 1 tsp sugar

Bina Samir Telivala @Bina_Samir

#CA 2025
#Winterhacks
#Hurda(ponk)
#post1

Ponk is just not a snack ,it is an experience of winter in India . It's charm lies in its freshness & simplicity . As it is available only for a few months , it is a treat that people eagerly await.

Ponk also known as Hurda is a tender , roasted , green sorghum grains available only during winters in Gujarat & Maharashtra.

World -wide Gujaratis are crazy about Ponk & dishes made from Ponk . Dishes like Ponk wadas, ponk pettice ponk bhel , ponk chilla are a few very popular dishes . But the most popular is roasted ponk with limbu mari sev sprinkled on it .

Ponk Party ie people on Sundays & holidays visit Ponk fields where fresh ponk is roasted & served hot with limbu mari sev & buttermilk.

I have made Ponk Pettice with kand or purple yam as the outer layer . The taste of this pettice is amazing & it's definitely worth a try .

Cooksnap
@ Chetana Bhojak

#CA 2025
#Winterhacks
#Hurda(ponk)
#post1

Ponk is just not a snack ,it is an experience of winter in India . It's charm lies in its freshness & simplicity . As it is available only for a few months , it is a treat that people eagerly await.

Ponk also known as Hurda is a tender , roasted , green sorghum grains available only during winters in Gujarat & Maharashtra.

Ponk Party ie people on Sundays & holidays visit Ponk fields where fresh ponk is roasted & served hot with limbu mari sev & buttermilk.

I have made Ponk Pettice with kand or purple yam as the outer layer . The taste of this pettice is amazing & it's definitely worth a try .

Cooksnap
@ Chetana Bhojak

Bina Samir Telivala @Bina_Samir

#CA 2025
#Winterhacks
#Hurda(ponk)
#post1

Ponk is just not a snack ,it is an experience of winter in India . It's charm lies in its freshness & simplicity . As it is available only for a few months , it is a treat that people eagerly await.

Ponk also known as Hurda is a tender , roasted , green sorghum grains available only during winters in Gujarat & Maharashtra.

Ponk Party ie people on Sundays & holidays visit Ponk fields where fresh ponk is roasted & served hot with limbu mari sev & buttermilk.

I have made Ponk Pettice with kand or purple yam as the outer layer . The taste of this pettice is amazing & it's definitely worth a try .

Cooksnap
@ Chetana Bhojak

#CA 2025
#Winterhacks
#Hurda(ponk)
#post1

Ponk is just not a snack ,it is an experience of winter in India . It's charm lies in its freshness & simplicity . As it is available only for a few months , it is a treat that people eagerly await.

Ponk also known as Hurda is a tender , roasted , green sorghum grains available only during winters in Gujarat & Maharashtra.

Ponk Party ie people on Sundays & holidays visit Ponk fields where fresh ponk is roasted & served hot with limbu mari sev & buttermilk.

I have made Ponk Pettice with kand or purple yam as the outer layer . The taste of this pettice is amazing & it's definitely worth a try .

Cooksnap
@ Chetana Bhojak

Saved

Ingredients

45 minutes

3 - 4 persons

For the outer layer :👇
1/2 kgpurple yam
2-3potatoes
1 tbspcornflour for binding
1/4 cupcornflour to roll pettice
1 tbspoil
Salt to taste
Stuffing : 👇
1 cupponk (preferably 1 day old)
1/4 cupsev (I have used nimbu - mari sev)
1/4 cupfresh coconut 🥥, grated
1/4 cupchopped coriander
1 tspgreen chilli - ginger paste
1 tbspgreen garlic, finely chopped
1 tspsugar

Saved

Steps

45 minutes

1

Outer layer : Wash kand & cut into big pieces. Pressure cook both kand pieces with skin & potatoe upto 2 whistles.
2

Remove them once the pressure cooker is cooled. Peel the kand & potatoes & grate them when still warm.
3

Add salt, oil & 1 tbsp cornflour & knead to a pliable dough. Cover & keep aside. The mixture should not become dry.
4

Stuffing : Take ponk, limbu mari ni sev, chopped coriander, green garlic, sugar & fresh coconut in a mixer jar.
5

Crush the mixture on pulse mode.Remove in a plate. Make small balls from it. Keep aside.
6

How to proceed : Again knead the dough & add oil.Knead again & make small balls from it.
7

Take a small ball & flatten it with both the hands & place a stuffing ball in the centre. Close the outer layer from all sides by gently stretching it. Form a ball without any cracks.Roll it lightly in cornflour.
8

Heat oil in a pan. Place a few pettice in the hot oil. Do not turn immediately. When underside is done, turn it slowly,so the pattice do not break. Fry till pinkish in colour.
9

Remove the pattice on a plate & serve with green chutney.

Tips

1) This is a seasonal recipe , as ponk / hurda is available only for a very short period in winters.
2) Use more of green garlic in this recipe as it takes pettice to another level completely 3) The colour combination of this pattice is unique. The outer layer is purple with green stuffing inside .
4)Limbu mari ni sev is a special sev made with lemon juice & black pepper powder,a special sev (farsan) served with ponk .

Saved