hurda bhajji or hurda pakoras recipe – fritters made 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. another recipe i make with hurda is this hurda upma recipe.
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.
hurda pakora or hurda bhajji recipe below:
- 1 cup hurda (tender jowar or sorghum grains)
- 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
rinse the hurda or tender jowar very well in water. drain and keep aside.
finely chop the onions, ginger and green chili.
mix everything in a bowl to a smooth batter except the oil.
heat the oil for deep frying or shallow frying in a kadai or pan.
drop spoonfuls of the batter in medium hot oil.
fry the hurda bhajjis or pakoras till golden and crisp.
drain the bhajjis on paper towels to remove excess oil.
serve hurda bhajjis hot or warm with green chutney, peanut thecha or tamarind chutney or tomato ketchup.
This post was last modified on December 22, 2016, 2:35 pm