hurda bhajji | hurda pakora | fresh sorghum fritters

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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:

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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


  • 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.

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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.

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Comments are closed.


  1. Hi Dassana!

    Whats the matter? U are posting daily. Not complaining though coz i just love ur recipes..
    Thanks and keep us amused..


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