How to make Spicy Paunk Bhel -

A quick and easy bhel recipe made using kaccha jowar or sorghum

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Raw sorghum (paunk), Medium onion

Cuisine : Gujarati

Course : Snacks and Starters

For more recipes related to Spicy Paunk Bhel checkout Paunk ke Vade . You can also find more Snacks and Starters recipes like Thalipeeth, The Yellow Chilli Style Papad Paneer ke Kurkure Spiced Zucchini and Mushroom Skewers Chai Pakode - SK Khazana

Spicy Paunk Bhel

Spicy Paunk Bhel Recipe Card


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 : 16-20 minutes

Cook time : 0-5 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Spicy Paunk Bhel Recipe

  • Raw sorghum (paunk) 1 1/2 cups

  • Medium onion finely chopped 1

  • Medium tomato finely chopped 1

  • Medium potato boiled, peeled and cut into cubes 1

  • Raw mango finely chopped 2 tablespoons

  • Papdis 5-6 to garnish

  • Sweet tamarind chutney 2-3 tablespoons

  • Mint chutney 1 1/2 tablespoons

  • Chaat masala 1/2 teaspoon

  • Salt to taste

  • Lemon juice 1 tablespoon

  • Fresh coriander leaves chopped 2 tablespo to garnish

  • Green garlic chopped 10-12 stalks

  • Thick yogurt 1 tablespoon

  • Pepper sev to garnish


Step 1

Take raw sorghum in a bowl, add onion, tomato, potato and raw mango. Crush papdis and add them to the bowl, add sweet tamarind chutney, mint chutney, chaat masala, salt, lemon juice, coriander leaves, green garlic stalks and yogurt and mix well.

Step 2

Transfer into a serving bowl, garnish with pepper sev, papdi and coriander leaves. Serve immediately.

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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 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.