Hurda Bhajji Recipe

Enough has been said, read and tasted about the culinary prowess of the bhajji (or pakora). But have you ever notice how paneer pakora and cauliflower bhajji are essentially the same yet so different. That’s what makes the bhajji-sphere so diverse and intriguing. The snack tastes and feels different with every ingredient. And there is hardly any vegetable, pulse, grain or ingredient that doesn’t go well as a bhajji.

Making it’s way into this flavorsome bhajji-sphere is hurda. Hurda is also popularly known as jowar or sorghum. The grains are widely consumed in India as ground flour. But the hurda bhajji is a different take on the grain and involves batter-frying the grains into crunchy fritter. Here’s the recipe to making some crispy golden hurda bhajji.

Print Recipe

Who's the hurda?

Batter fried sorghum grain fritters.

Votes: 0
Rating: 0
You:

Rate this recipe!

Prep Time

10 minutes

Cook Time

20 minutes

Servings

MetricUS Imperial

Ingredients

• 200 g hurda jowar or sorghum grains
• 1 cup Besan gram flour
• 1 onion finely chopped
• 1 chopped green chili
• piece ½” ginger grated
• tsp ¼red chili powder
• pinch Aof Turmeric Powder
• pinch aof Asafetida hing
• salt to taste
• water as required

Prep Time 10 minutes Cook Time 20 minutes Servings MetricUS Imperial Ingredients 200 g hurda jowar or sorghum grains 1 cup Besan gram flour 1 onion finely chopped 1 chopped green chili piece ½” ginger grated tsp ¼red chili powder pinch Aof Turmeric Powder pinch aof Asafetida hing salt to taste water as required

Votes: 0 Rating: 0 You: Rate this recipe!

Instructions

1. Wash and drain the hurda. Keep aside.
2. Mix the hurda, besan, onion, chilies, ginger, chili powder, asafetida, turmeric and salt with water to make a smooth batter.
3. Heat the oil in a kadhai (wok).
4. Take handful or spoonful of batter and drop in the hot oil and fry till crisp.
5. Remove using a slotted spoon onto an absorbent paper.
6. Serve hot with coriander chutney.