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.
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.
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.
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. Sign Up for my email newsletter or you can follow me on Instagram, Facebook, Youtube, Pinterest or Twitter for more vegetarian inspirations.
- 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
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.
All our content & photos are copyright protected. Please do not copy. As a blogger, if you you want to adapt this recipe or make a youtube video, then please write the recipe in your own words and give a clickable link back to the recipe on this url.
Like this Recipe?
Pin it Now to Remember it Later