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5
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hurda bhajji
Hurda bhajji is easy to make crisp golden fritters with tender sorghum.
Prep Time
15
minutes
mins
Cook Time
25
minutes
mins
Total Time
40
minutes
mins
Course:
Snacks
Cuisine:
Indian, Maharashtrian
Servings:
3
to 4
Author:
Dassana Amit
Ingredients
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
Instructions
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.