Hurda Bhel-Tender Jowar Bhel
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 3-4
  • 250 grams Hurda -Ponk-Tender Jowar
  • 1 large sized Onion (finely chopped)
  • 1 medium sized tomato (cut into small cubes)
  • 1½ tbsp Lasun Khobra Chutney -or as per taste
  • 1½ tbsp Shengdana Chutney -or as per taste
  • 2 tbsp Fresh Coriander Leaves
  • 1 tsp Lemon Juice
  • Salt to taste
  • Shev (as required)
  • Revadi (Optional)
  1. Heat a Iron griddle. You can also use a non-stick pan for roasting. Roast Hurda (Tender Jowar) in batches.
  2. Roast Hurda only for couple of mins, ensuring it still is juicy. Excessive roasting can make the Jowar tough and less palatable.
  3. After Hurda has been roasted in batches, let's start making Bhel.
  4. Take roasted Hurda in a large bowl. Add Lasun Khobra Chutney as per taste and Shengdana Chutney as per taste (links for chutneys above)
  5. Add Onions, Tomatoes, Lemon Juice, Salt to taste, Chopped Coriander leaves and mix well.
  6. Bhel is ready to be served. Finally garnish with Sev and Revadi.
  7. As per conventional wisdom, seasonal produces must be part of your diet. We have used seasonal tender Jowar in such a interesting way.
  8. Share your feedback about this recipe at
Recipe by Kali Mirch - by Smita at