How to make Paunk ke Vade -

Delicious vadas made with sorghum and mint leaves

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Raw sorghum (paunk), Fresh mint leaves (ताज़े पुदीने के पत्ते )

Cuisine : Gujarati

Course : Snacks and Starters


For more recipes related to Paunk ke Vade checkout Spicy Paunk Bhel . You can also find more Snacks and Starters recipes like Greek Roll Grilled Vegetable And Cheese Sandwich Spicy Paneer And Spring Onion Canapes Potato Stick Fries - SK Khazana

Paunk ke Vade

Paunk ke Vade Recipe Card

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Gujarat has long stretches of unspoilt coastline and an endless supply of fish and shell fish. But strict Jainism in the past and orthodox Hinduism today has encouraged widespread vegetarianism.  The Gujarati cuisine is not heavily spiced but slightly sweeter than the cuisines of the neighbouring states.
Gujarati food is distinctively vegetarian with about 65% of its population shunning the meat.  The remaining 35% of the state’s population consists of Bohra Muslims and Parsis. Bohra Muslims are the followers of Abdullah who were Hindus who adopted Muslim religion.  The Parsi cuisine on the other hand is a blend of western influences.

Prep Time : 6-10 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Paunk ke Vade Recipe

  • Raw sorghum (paunk) 1 cup

  • Fresh mint leaves 1/2 cup

  • Salt to taste

  • Red chilli powder 1 teaspoon

  • Turmeric powder 1/4 teaspoon

  • Chaat masala 1/2 teaspoon

  • Baking soda 1 pinch

  • Gram flour 3 tablespoons

  • Medium onion chopped 1

  • Green chillies chopped 2

  • Ginger chopped 1/2 inch

  • Oil to deep fry

  • Tomato ketchup to serve

Method

Step 1

Put raw sorghum in a food processor, add mint leaves, salt, red chilli powder, turmeric powder, chaat masala, baking soda, gram flour, onion, green chillies and ginger and process the mixture to a coarse paste. Transfer it into a bowl.

Step 2

Heat oil in a kadai, drop small portions of the sorghum mix into hot oil and deep-fry, on medium heat, till crisp and golden. Drain on absorbent paper.

Step 3

Arrange them on a serving platter and serve hot with tomato ketchup.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.