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.