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Tuesday, 21 March 2017

Tender Jowar Pakora (Sorghum Kernels Fritters)


          After my earlier post on Tender Jowar Tikki, now it is the turn of some deep fried tender jowar pakoras / fritters. Just like the Tikkis, these hot-hot pakoras are equally delicious when had with some green chutney or tomato sauce. Relish them as appetizers or as an evening tea-time snack. So follow my simple step by step method with pictures to prepare them.






          Jowar (Sorghum) in general is a gluten free grain with a lot of health benefits as it contains iron, fibre and proteins. Besides pakoras, they can also be made into tikkis, cutlets, salads or delicious and tangy chaat. In the absence of these tender grains, use jowar atta (flour) to make healthy chapattis or flat bread.






  • 1/2 cup tender jowar grains (sorghum)
  • 2 tbsp. sev
  • 1 onion, chopped
  • 1 tsp. grated ginger
  • 1-2 green chilies, chopped
  • 2-3 tbsp. coriander leaves, chopped
  • 1 tbsp. rice flour
  • salt to taste
  • pinch of turmeric powder
  • 4-5 tbsp. gram flour
  • 1 tsp. red chili powder
  • 2 tbsp. fresh grated coconut
  • pinch of baking soda
  • oil to deep fry






          In a bowl, combine all the above mentioned ingredients (except oil). Add required quantity of water and make a batter of dropping consistency. Cover and keep aside for 5-10 minutes.

          Heat oil in a pan and just before frying, add 1-2 tbsp. of the hot oil to the batter and mix well.

          Drop spoonfuls of the prepared batter and deep fry them to a golden colour. Drain on a kitchen towel and serve these hot pakoras with green chutney or tomato ketchup











                        In a bowl, combine all the above mentioned ingredients (except oil). 




                   Add required quantity of water and make a batter of dropping consistency. 




                     Just before frying, add 1-2 tbsp. of the hot oil to the batter and mix well.




                               Drop spoonfuls of the prepared batter in hot oil. 




                               Deep fry them to a golden colour. 




                                Drain on a kitchen towel.




                             Serve these hot pakoras with green chutney or tomato ketchup











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