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.