hurda bhajji recipe | hurda pakora recipe | fresh sorghum fritters 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:

hurda bhajji

5 from 1 vote
Author:Dassana Amit
Prep Time:15 mins
Cook Time:25 mins
Total Time:40 mins
Course:snacks
Cuisine:indian,maharashtrian
Servings (change the number to scale):3 to 4
hurda bhajji recipe, hurda pakora recipe
hurda bhajji is easy to make crisp golden fritters with tender sorghum.

INGREDIENTS FOR hurda bhajji

(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 hurda bhajji

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.
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dassana amit

Founder, Chef, Recipe Developer, Food Photographer >> MORE ABOUT US

namaste and welcome to vegrecipesofindia.com which i started in feb 2009 and is a pure vegetarian blog. i have been passionate about cooking from childhood and began to cook from the age of 10. later having enrolled in a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was formally trained both in mainstream indian as well as international cuisines.

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2 comments/reviews

  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