hurda bhaji recipe, hurda pakora recipe

hurda bhajji or hurda pakoras recipe – easy to make crisp golden fritters from tender fresh sorghum or jowar. so before the season of these fresh green jowar ends, i am adding this post.

if you are unacquainted about these tender sorghum, then i have written quite a bit in my post on hurda bhel recipe, which i had added some days back. other recipes i make with hurda are:

these bhajjis or pakoras are made exactly like we make the regular pakoras. just mix besan/gram flour, green chilies, onions, ginger with the hurda or ponk and the pakoras are ready to be fried. they have a different bite texture wise as the jowar gives a nice tender crunch in the pakoras.

ponk hurda pakora bhajiya

the hurda bhajjis can be served with peanut thecha, green chilli thecha or just a simple coriander chutney or tamarind chutney or tomato ketchup. we also sometimes have a cup of hot tea with pakoras.

hurda bhaji recipe, hurda pakora recipe

if you are looking for more pakora recipes then do check chana dal pakoramoong dal bhajiya, batata bhajjilauki pakora, paneer pakora and spinach fritters.

hurda pakora or hurda bhajji recipe below:

hurda pakora recipe
5 from 1 vote
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hurda bhajji recipe | hurda pakora recipe

hurda bhajji or pakora - easy to make crisp golden fritters with tender sorghum.
course snacks
cuisine indian, maharashtrian
prep time 15 minutes
cook time 25 minutes
total time 40 minutes
servings 3 to 4
author dassana

ingredients (1 cup = 250 ml)

  • 1 cup hurda (tender jowar or sorghum grains or ponk)
  • 1 cup besan (gram flour)
  • 1 medium onion, finely chopped
  • 1 green chili (hari mirch) - chopped
  • ½ inch ginger (adrak) - finely chopped or grated
  • 1 pinch asafoetida (hing)
  • 1 pinch turmeric powder (haldi)
  • ¼ teaspoon red chili powder (lal mirch powder)
  • 2/3 to ¾ cup water or as required
  • salt as required
  • oil for deep frying or shallow frying

how to make recipe?

  1. rinse the hurda or tender jowar very well in water. drain and keep aside.
  2. finely chop the onions, ginger and green chili.
  3. mix everything in a bowl to a smooth batter except the oil.
  4. heat the oil for deep frying or shallow frying in a kadai or pan.
  5. drop spoonfuls of the batter in medium hot oil.
  6. fry the hurda bhajjis or pakoras till golden and crisp.
  7. drain the bhajjis on paper towels to remove excess oil.
  8. serve hurda bhajjis hot or warm with green chutney, peanut thecha or tamarind chutney or tomato ketchup.




3 thoughts on “hurda bhajji recipe | hurda pakora recipe | fresh sorghum fritters recipe”

  1. Hi Dassana!

    Whats the matter? U are posting daily. Not complaining though coz i just love ur recipes..
    Thanks and keep us amused..

    Akriti

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