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.

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:

hurda bhaji recipe, hurda pakora recipe

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:

STEP BY STEP PHOTOS ABOVEmany of my recipes have step by step photos and useful tips to help you make it easily and perfectly.

hurda bhajji

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


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.
GOOD KARMAall our content & photos are copyright protected. a lot of time and effort is spent in researching, developing, testing and photographing recipes. 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.
TRIED THIS RECIPE ?i would love to hear from you. if you have made this recipe then rate the recipe or leave a comment below. if you like this recipe then do share the recipe link on facebook, twitter & pinterest. for instagram mention @vegrecipesofindia or tag #vegrecipesofindia

Dassana Amit

Dassana Amitnamaste and welcome to 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.

Comments are closed.

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..