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:
- 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.