hurda bhajji | hurda pakora | fresh sorghum fritters

Jump to Recipe

Hurda bhajji or Hurda pakora 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.

hurda bhaji recipe, hurda pakora recipe

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 bhajji or pakora 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 bhajji can be served with peanut thecha, green chilli thecha or just a simple coriander chutney or tamarind chutney or tomato sauce. We also sometimes have a cup of hot ginger tea with pakoras.

hurda bhaji recipe, hurda pakora recipe

If you are looking for more Pakora recipes then do check:

If you made this recipe, please be sure to rate it in the recipe card below. If you want more delicious vegetarian Indian recipes delivered straight to your inbox, Sign Up for my email newsletter.

If you’re looking to brighten up your feed with beautiful, delicious and attainable Vegetarian Indian or World recipes, follow me on Instagram, Facebook, Youtube, Pinterest or Twitter.

Like this Recipe?
Pin it Now to Remember it Later

Pin Recipe Now

hurda bhajji recipe, hurda pakora recipe

hurda bhajji

5 from 1 vote
Hurda bhajji is easy to make crisp golden fritters with tender sorghum.
Prep Time 15 mins
Cook Time 25 mins
Total Time 40 mins

Cuisine Indian, Maharashtrian
Course: Snacks

Servings 3 to 4
Units

Ingredients

  • 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

Instructions

making hurda bhajji batter

  • 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.

frying hurda bhajji

  • 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 bhajji or pakora till golden and crisp.
  • Drain the bhajji on paper towels to remove excess oil.
  • Serve hurda bhajji hot or warm with green chutney, peanut thecha or tamarind chutney or tomato ketchup.

Like our videos? Then do follow and subscribe to us on youtube to get the latest Recipe Video updates.

Tried this recipe?If you have made the recipe and liked it then do share the recipe link on facebook, twitter & pinterest. For instagram mention @vegrecipesofindia and tag #vegrecipesofindia!

Share This Recipe:

PinPrintShares133
Dassana Amit

Meet Dassana

Welcome to Dassana's Veg Recipes. I share vegetarian recipes from India & around the World. Having been cooking for decades and with a professional background in cooking & baking, I help you to make your cooking journey easier with my tried and tested recipes showcased with step by step photos & plenty of tips & suggestions.

Get My Secrets to Great Indian Food
Sign up for my FREE Beginners Guide to Delicious Indian Cooking

Comments are closed.

2 Comments

  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

    1. welcome akriti. i love cooking as well as blogging. may be thats why i am posting daily 🙂