BEST Food of SURAT | Making of Ponk (Jawar), Ponk Vada, Authentic Undhiyu Poori | Indian Street Food

BEST Food of SURAT | Making of Ponk (Jawar), Ponk Vada, Authentic Undhiyu Poori | Indian Street Food

1st Location - Ponk Nagri, Below Sardar Bridge, Surat

2nd Google - G Dada Farsan, Green Atria, G-17, Anand Mahal Road, Surat

Surat, often called the "Diamond City of India," is a bustling metropolis in Gujarat known for its vibrant culture, rapid industrial growth, and delicious food scene. It's one of the fastest-growing cities in India and has a unique blend of modernity and tradition.

Ponk (also spelled ponkh) is a specialty food from Gujarat, India, particularly popular in the Surat region. It refers to the tender, green, and fresh seeds of sorghum (jowar). Ponk is harvested during the winter season and is a delicacy enjoyed for its soft, juicy, and slightly sweet flavor.

How Ponk is Served
As is: Ponk is often eaten raw, right after harvesting, to enjoy its natural sweetness.
With spices: It is lightly roasted or served with a sprinkle of salt, pepper, lemon juice, or chili powder.
Paired with sev: A common preparation involves mixing ponk with crispy sev (fried gram flour noodles) to create a delightful contrast of textures.
In bhajiyas: The seeds are sometimes incorporated into fritters, where they're mixed with a gram flour batter and deep-fried.
Chaat: Ponk is occasionally turned into chaat, combined with chutneys, onions, and other street food flavors.

Undhiyu Poori is a classic Gujarati dish that combines the rich, hearty flavors of undhiyu, a traditional mixed vegetable curry, with the crispy and fluffy texture of freshly fried pooris (deep-fried Indian flatbread). It’s a popular meal, especially during the winter season and festivals like Uttarayan (Makar Sankranti).

What is Undhiyu?
Undhiyu is a slow-cooked Gujarati dish made with a mix of winter vegetables, fresh spices, and fenugreek dumplings (methi muthiyas). The dish derives its name from the Gujarati word "undhu", meaning "upside down," as it was traditionally cooked in an inverted clay pot buried in hot coals.

Key ingredients in undhiyu include:

Seasonal vegetables like purple yam, surti papdi (flat beans), potatoes, and raw bananas.
Green masala made with coconut, coriander, garlic, and green chilies.
Methi muthiyas (fenugreek fritters) to add a savory, slightly bitter crunch.


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