Hurda Bhajji (Healthy & Vegan)

Hurda Bhajji recipe – pakoras or fritters made from fresh sorghum (jowar), gram flour and some spices. You get fresh jowar pearls mainly during winter here. Specially in pune love to see the fresh jowar and make these quite often.

Who wouldn’t love too indulge in garma garam (hot) pakoras and hot coffee or chai! I could have these anytime of the day if I have company. Club these hurda bhajji  with green spicy chutney, tomato chili chutney, onion chutney or  mirchicha thecha or dry garlic-chili chutney or tomato ketchup. These are crisp from the exterior and soft from within.

Tempting to make them again such is the magic of fritters. However I am in love with hurda keep making khichdi or bhel quite often. I love kanda bhajji and aloo bhajji but hurda bhajji is my favorite.

My mother made the bhajjis while I went clicking. Pune has motivated me to make these bhajjis as seen few years back vendors making these hurda bhajji in one of the exhibitions I visited. So getting inspired make them home now as they taste better and cleaner 😉

Let’s start making Jowar Hurda Bhajji Recipe step by step:

1. Rinse the hurda under fresh water.

2. Place them on a colander so that the excess water goes out.

3. Combine jowar grain (hurda), onion, chilies, coriander leaves and ginger.

4. Add the gramflour, rice flour, asofoetida and salt.

5. Also add the roasted cumin powder and amchur powder.

6. Mix all well ensure the consistency has to be medium. If it’s thin then add some more gram flour if thick then add little water.

7. Lastly add 1 tsp oil this aids in less absorption of oil whilst frying the fritters.

8. Heat a deep pan with oil.

9. Once oil is heated add a spoonful of mixture. Don’t cluster and fry too many fry few at a time. Fry them on medium heat.

10. When they start floating on top and appear crisp and golden brown in color.

11. Remove them with a slotted spoon and place them on absorbent napkins to absorb excess oil.

12. Repeat the same with the rest of the mixture.

13. Serve your hurda bhajji hot with your favorite green chutney or sauce and don’t forget a warm cup of tea along.

Try other yummy pakora recipe on the blog like kanda bhajii, aloo pakora, baingan pakora, mirch pakora, kale pakora, corn pakora, paneer pakora, kand pakora and jackfruit pakora.

Hurda Bhajji Recipe and the printable version below:

5.0 from 2 reviews

Hurda Bhajji Recipe

 

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Prep time

5 mins

Cook time

20 mins

Total time

25 mins

 

Hurda Bhajji recipe - pakoras or fritters made from fresh sorghum (jowar), gram flour and some spices.

Author: Maria@flavorsofmumbai.com

Recipe type: Snack, Side

RecipeCuisine: Indian Cuisine

Serves: 3-4

recipeIngredient (used american measuring cup, 1 cup = 250 ml)

• 2-3 cups of oil for deep frying
• 1.5 cup fresh jowar pearls / hurda / sorghum grain
• ¼th cup finely chopped onion
• 3-4 green chilies finely chopped
• 1 cup + 2 tbsp gram flour
• 2 tbsp rice flour
• 1 tbsp roasted cumin powder
• a pinch of asofoetida (hing)
• 1 tsp oil to mix in the batter
• 2 tbsp chopped coriander leaves
• 1 tsp dry mango powder
• 1 tbsp finely chopped ginger

How to make the recipe?

1. Rinse the hurda under fresh water.
2. Place them on a colander so that the excess water goes out.
3. Combine jowar grain (hurda), onion, chilies, coriander leaves and ginger.
4. Add the gramflour, rice flour, asofoetida and salt.
5. Also add the roasted cumin powder and amchur powder.
6. Mix all well ensure the consistency has to be medium. If it's thin then add some more gram flour if thick then add little water.
7. Lastly add 1 tsp oil this aids in less absorption of oil whilst frying the fritters.
8. Heat a deep pan with oil.
9. Once oil is heated add a spoonful of mixture. Don't cluster and fry too many fry few at a time. Fry them on medium heat.
10. When they start floating on top and appear crisp and golden brown in color. Remove them with a slotted spoon and place them on absorbent napkins to absorb excess oil.
11. Repeat the same with the rest of the mixture.
12. Serve your hurda bhajji hot with your favorite green chutney or sauce and don;t forget a warm cup of tea along.

Notes

1. There is no need to add water as the hurda provides adequate moisture. Only if the mixture appears to be too dry then add little water.
2. It's important to heat the oil before frying the pakoras for a crisp pakora.
3. Adding rice flour aids in yielding crispy pakoras.
4. Adding little oil to the mixture helps in less absorption of oil while frying the pakoras.
5. You could shallow fry or deep fry them.
6. If you don't have green chilies then add red chili powder instead.

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