Try this Hurda Bhel (Ponk Bhel, Tender Jowar Bhel), a quick and refreshing snack made with tender green jowar. Popular across Gujarat and Maharashtra, this seasonal bhel is fresh, crunchy, and comes together in about 10 minutes. It’s vegan and naturally gluten-free when served without wheat-based toppings.
Quick Look: Hurda Bhel
Prep Time: 5 minutes • Cook Time: 5 minutes • Total Time: 10 minutes • Servings: 2 • Dietary Info: Vegan, gluten-free • Flavor/Texture: Fresh, crunchy, mildly sweet-savory with tender pops of hurda.
What Is Hurda
Hurda (also known as ponkh or paunk) refers to fresh, tiny green jowar (sorghum) grains harvested during a short winter season. The grains are tender, juicy, and slightly crunchy when fresh. Hurda is loved in Maharashtra and Gujarat and is often enjoyed roasted or lightly cooked.
During the season you can find ready-to-eat hurda in markets. It can also be frozen for a few months to enjoy later. Besides bhel, hurda works well in khichdi, hummus-style dips, or even as a batter ingredient for fritters.
What Is Hurda Bhel?
Hurda Bhel is a simple, savory chaat made by combining warm hurda with chopped vegetables, sesame-based dry chutney, lime juice, and crunchy sev. It’s a light tea-time snack or an easy appetizer for casual winter gatherings. The recipe highlights the natural flavor of tender jowar and balances it with spicy, tangy, and crunchy elements.
Ingredients
- 1 cup ready-to-eat hurda (tender green jowar grains)
- ¼ cup chopped onions
- ¼ cup chopped tomatoes
- 2 tablespoons chopped cilantro (fresh coriander leaves)
- 1 teaspoon chopped green chilies (adjust to taste)
- ½ teaspoon salt (or to taste)
- 1 tablespoon freshly squeezed lime juice
- 1 teaspoon dry sesame chutney (the dry vada pav-style chutney)
- 2 tablespoons spicy sev for topping
How to Make Hurda Bhel
Step 1: Warm the hurda — add 1 cup of ready-to-eat hurda to a dry pan and roast over medium heat for 1–2 minutes, stirring continuously. The goal is to warm and slightly crisp the grains without drying them out; keep the heat moderate so they retain moisture.
Step 2: Transfer the warm hurda to a mixing bowl.
Step 3: Add chopped onions, tomatoes, cilantro, green chilies, salt, lime juice, and dry sesame chutney. Mix gently to combine. Taste and adjust salt or lime if needed.
Step 4: Top with spicy sev just before serving to retain crunch. Serve immediately.
Variations and Tips
Chaat-style: Replace the dry sesame chutney with fresh green chutney and tamarind chutney for a more typical chaat flavor profile. Add a pinch of roasted cumin powder and chaat masala if you like.
Cheesy: For a richer variation, mix in a little butter and grated cheese with the warm hurda so the cheese melts slightly and binds the mix.
Texture tips: Always add sev at the end to keep it crisp. If your hurda is quite wet, pat lightly with a paper towel before warming to avoid sogginess. Adjust green chilies, lime, and salt to personal preference.
Storage Suggestions
Hurda Bhel is best eaten fresh. Once mixed, it will soften over time. If you need to store leftovers, keep them in an airtight container in the refrigerator for up to 1–2 days. Add sev and any crunchy toppings only when serving to maintain texture.
Other Indian Snack Recipes We Recommend
- Sweet Corn Chaat
- Bhelpuri
- Jhalmuri
- Papdi Chaat
- Hara Bhara Kabab
Nutrition (Per Serving)
Approximate values per serving: Calories: 111 kcal • Carbohydrates: 12 g • Protein: 9 g • Fat: 4 g • Fiber: 5 g • Sodium: 65 mg. These values will vary depending on exact ingredient brands and portions used.