hurda bhajji recipe, hurda pakora recipe
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5 from 1 vote

hurda bhajji

hurda bhajji is easy to make crisp golden fritters with tender sorghum.
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Course: snacks
Cuisine: indian, maharashtrian
Servings: 3 to 4
Author: Dassana Amit


  • 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.