Hurda bhajji or Hurda pakora recipe – straightforward to make crisp golden fritters from tender recent sorghum or jowar. So earlier than the season of those recent inexperienced jowar ends, I’m including this submit.
If you’re unacquainted about these tender sorghum, then I’ve written fairly a bit in my submit on Hurda bhel recipe, which I had added some days again. Different recipes I make with hurda are:
These bhajji or pakora are made precisely like we make the common pakoras. Simply combine besan/gram flour, inexperienced chilies, onions, ginger with the hurda or ponk and the pakoras are able to be fried. They’ve a special chew texture smart because the jowar provides a pleasant tender crunch within the pakoras.
The hurda bhajji will be served with peanut thecha, inexperienced chilli thecha or only a easy coriander chutney or tamarind chutney or tomato sauce. We additionally typically have a cup of sizzling ginger tea with pakoras.
If you’re in search of extra Pakora recipes then do verify:
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Hurda bhajji is simple to make crisp golden fritters with tender sorghum.
Prep Time 15 minutes
Prepare dinner Time 25 minutes
Complete Time 40 minutes
Servings 3 to 4
Stop your display from going darkish whereas making the recipe
making hurda bhajji batter
Rinse the hurda or tender jowar very properly in water. Drain and preserve apart.
Finely chop the onions, ginger and inexperienced chili.
Combine every part in a bowl to a easy batter besides the oil.
frying hurda bhajji
Warmth the oil for deep frying or shallow frying in a kadai or pan.
Drop spoonfuls of the batter in medium sizzling oil.
Fry the hurda bhajji or pakora until golden and crisp.
Drain the bhajji on paper towels to take away extra oil.
Serve hurda bhajji sizzling or heat with inexperienced chutney, peanut thecha or tamarind chutney or tomato ketchup.
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