Roasted tender green sorghum millet is also known as “hurda” in Maharashtra and Ponk in Surat, Gujarat. It’s available during the wintertime. The millet is charcoal roasted and beaten out from the soft shelling. You can find this in the frozen section at most of the Indian grocery stores.
The millets are also dried and grounded into flour. It’s used in different types of recipes. I’m going to share a simple and healthy variation of the snack.
- 6 oz of roasted tender green sorghum millet.
- 3 teaspoon of Solapur (I have posted the recipe for this chutney here) peanut chutney.
- 2 teaspoon of grated Indian palm sugar.
It’s also known as jaggery. I prefer and recommend Kolhapuri palm sugar.
- Few drops of lemon juice.
- Salt to sprinkle.
Note: the frozen pack comes with tangy sev (spiced gram flour fried snack). I’II add another variation of using the sev in the recipe section.
- Thaw or Microwave the hurda for a minute.
- Gently tap the hurda with paper towel to remove excess water.
- Mix the hurda, peanut chutney and jaggery in the small bowl.
- Squeeze lemon (This is an optional step and can be skipped).
- Sprinkle some salt and the yummy snack is ready to go in your tummy.
- Second method of enjoying tender millet is using the tangy sev that is included in the packet.
- Mix the hurda with tangy sev, add cilantro, squeeze lemon and sprinkle some salt. It’s ready to eat.
My personal favorite and Maharashtrian traditional method is the one with Solapur peanut chutney and jaggery.
P.S. If you can find some fresh ponk you can also make pakora & chilla (I will be posting a recipe to make ponk chilla and pakora in near future).