Toasted Ponk and Avocado & Ponk Bhel with Buckwheat Kakra
Sujan Sarkar is known for crafting gorgeously plated modern versions of traditional Indian food at his Michelin-starred restaurant, Indienne. Yet for him, it’s really all about simple food prepared well. Here he presents how you can recreate one of these deliciously luxurious dishes.
How to make Toasted Ponk and Avocado & Ponk Bhel with Buckwheat Kakra
01.
Prepare the Avocado Mousse
- 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.
Chef's Tip
To prevent avocado from browning, chill the blender by crushing ice in it first. Discard the ice and any remaining water before adding ingredients.
02.
Make the Buckwheat Kakra
- 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.
03.
Cook the Tamarind Chutney
- 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.
04.
Assemble the Bhel Mixture
- 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.
05.
To Plate
- 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.
