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(487)Ponk Thabda

Ponk is a seasonal delicacy made from tender, green sorghum (jowar) grains, harvested before they mature fully. Ponk is popular during the winter months.It’s soft, chewy, and slightly sweet, often roasted or steamed and eaten with sev, lime, and spices—or made into various snacks like ponk Pakoda, Chevdo, Chilas, Dhokla, Idli, Appum or Thabdas

Thabda comes from the Gujarati word thabadvu, meaning “to pat” or “to flatten with hands.” So ponk thabda refers to flat tikkis or patties made by patting a dough of ponk and other ingredients into shape.

Ingredients

  • 1 cup Ponk.
  • 1 cup Jowar coarse flour.
  • 2 tbsp. Oil for moin.
  • ¼ cup Curd.
  • ¼ cup chopped Coriander leaves
  • 1 tsp. Salt.
  • 1 tsp. Red chilli powder.
  • ½ tsp. Turmeric powder.
  • ¼ tsp. Asafoetida powder.
  • 2 inch Ginger piece.( grated)
  • 2-4 Green chilies ( optional)(finely chopped)

Method

  1. Wash ponk thoroughly and grind it in mixture grinder.
  2. In a mixing bowl mix flour and oil thoroughly .
  3. Add all dry spices and mix it  with flour.
  4. Now add chopped Coriander leaves, grated Ginger, crushed ponk and curd.
  5. Knead all together into soft dough. If require then add water.
  6. Keep aside for 10 minutes.
  7. After 10 minutes, place a damp cloth over wooden rolling board.
  8. Take Tennis ball size dough and place it over damp cloth. Now with wet fingers flattened the dough into round patties Make a small holes on the patties
  9. Heat nonstick tawa, lift  patties along with cloth and invert it over the tawa.
  10. Pour oil in each hole and also to the periphery of the roti. Cover it with lid and cook on slow flame.
  11. Flip the side and cook till golden brown colour.
  12. Serve hot with Boondi Raita but serve with love and smile.

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By Rajeshree Gandhi

Life is a journey of evolving roles, each with its own beauty and wisdom. From the structured world of academia to the ever-evolving realm of homemaking, I have embraced each phase with passion and grace. When my children settled into their own lives, I found myself with a renewed sense of purpose—to document and share the wealth of knowledge I have gathered over the years.

During the lockdown, I realized that my experiences in cooking, home remedies, and life’s simple yet profound lessons could serve as a source of inspiration for others. Meticulously and with great concern for the palate, gut health, overall well-being, and the emotional gratification of savoring each preparation, I began crafting a collection of love-filled, cherished recipes, time-tested remedies, and stories woven with warmth and wisdom.

I write under the name "Rajeshree's Kitchen", where I share detailed recipes—the kind that provide exact measurements for ingredients like salt and water, which are often left to personal interpretation in most other kitchen blogs. Additionally, I include practical tips with clear reasons behind them, ensuring that every piece of advice is rooted in understanding and experience. My aim is to make cooking approachable yet precise, helping readers not just recreate dishes but truly connect with the joy of cooking.

This endeavor is my way of preserving traditions, sharing insights, and connecting with those who seek both knowledge and comfort in life's everyday moments.

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