• Prep Time 10-15 minutes
  • Cook Time 10-15 minutes
  • Serving For 4 People
  • Difficulty Easy

Recipe Description

A deep fried fritter made of jowar dipped in a chickpea batter, served as an appetizer 
  • Sorgham (jowar) – 1 cup
  • Besan – 1 cup
  • Onion, finely chopped – 1 no
  • Green chilli, chopped – 1 no
  • Ginger, chopped and grated – 1/2 inch
  • Hing – a pinch
  • Turmeric powder – a pinch
  • Redchilli powder – 1/4 tsp
  • Water – 3/4 cup
  • Salt – to taste
  • Oil – for deep frying



  1. Rinse the sorghum (jowar) very well in water. Drain and keep aside.
  2. Finely chop the onions, ginger and green chili.
  3. Mix everything in a bowl to a smooth batter except the oil.
  4. Heat the oil for deep frying in a kadhai or pan.
  5. Drop spoonfuls of the batter in medium hot oil.
  6. Fry the sorghum pakodeys till golden and crisp.
  7. Drain the pakodeys on paper towels to remove excess oil.
  8. Serve sorghum pakodeys hot or warm with green chutney, peanut thecha or tamarind chutney or tomato ketchup.

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Harpal Sokhi


Fusion of Indian food with International Cuisine is what made Chef Harpal Singh Sokhi a sought after name within the Food industry. With a background of North India, Chef Harpal is a music lover and is fluent in English and five Indian regional languages - Hindi, Punjabi, Bengali, Oriya and Telugu.

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