Toasted Ponk and Avocado & Ponk Bhel with Buckwheat Kakra
Toasted Ponk and Avocado & Ponk Bhel With Buckwheat Kakra
FOR THE AVOCADO MOUSSE
Ripe Hass avocados: 3
Green chili: 1
Lemon: 1
Salt: to taste
Neutral oil: 2 tbsp
FOR THE BUCKWHEAT KAKRA
Buckwheat flour: 4 cups
Ragi (finger millet) flour: 4 1/4 cups
Salt: 1 tbsp
Water: 3 cups
FOR THE TAMARIND CHUTNEY
Tamarind pulp: 4 cups
Jaggery: 1 cup
Ginger powder: 1 1/2 tbsp
Dry mango powder: 1 1/2 tbsp
Black salt: 1 1/2 tbsp
Fennel powder: 1 1/2 tbsp
Chaat masala: 1 1/2 tbsp
Deggi mirchi: 2 tsp
Salt: 2 tsp
FOR THE BHEL MIXTURE
Medium red onion: 1 (diced small)
Granny Smith apple: 1 (diced small)
Ponk (young sorghum): 1 cup
Green mango: 1 (diced small)
Chaat masala: 1 tsp
Black salt: 1/2 tsp
Avocado: 1 (diced small)
Green chiles: 2-3 (chopped)
Roasted cumin powder: 1 tsp
Roasted red chili powder: 1 tsp
Salt: to taste
Tamarind chutney: 2 tbsp
Cilantro: bunch (finely chopped)
- Add the avocado, green chili, lemon juice, salt, and oil to a blender.
- Blend until smooth.
- Pass the mixture through a fine mesh sieve to achieve a silky texture.
- Taste and adjust seasoning.
- Transfer to an airtight container and refrigerate.
- Mix the buckwheat flour, ragi flour, salt, and water into a soft dough.
- Roll the dough thin using a pasta sheeter, then cut into uniform rounds with a cookie cutter.
- Preheat the oven to 325°F. Bake the rounds for 7 minutes or until firm.
- Fry the baked pieces in oil at 350°F until crisp and golden.
- Drain on a paper towel and set aside.
- Combine all chutney ingredients in a heavy-bottomed pot and cook over medium-low heat, stirring often.
- Once the mixture thickens and comes to a boil, blend until smooth.
- Strain to remove any residue.
- Check seasoning and store in an airtight container.
- Dice the onion, apple, green mango, avocado, and ponk into uniform pieces.
- Chop the green chilies and cilantro.
- Toast the ponk on a wire mesh strainer over high heat for 4–5 minutes.
- In a mixing bowl, combine all ingredients except the avocado.
- Add tamarind chutney, lemon juice, chaat masala, black salt, cumin powder, chili powder, and salt to taste.
- Gently fold in the avocado to retain its texture.
- Spoon the bhel mixture into a deep serving plate.
- Top with a generous dollop of avocado mousse.
- Serve with crisp buckwheat kakra on the side for texture and crunch.
