Jolada Hittina Bhaji (Sorghum Flour Fritters)

img_20180120_141131_3.jpg“Bhaji” word itself is mouthwatering, at the same time, we hesitate to consume it as much as we like. May be because of the reason that too much consumption of gram flour does not suit everybody. Here comes an interesting recipe of bhaji. I am going to show you making of “bhajis” using Jolada hittu (sorghum flour) instead of gram flour. Jolada hittu (sorghum flour) is the integral part of our regular diet (North Karnataka). We make varieties of dishes from Sorghum. I tried this recipe for the first time using very less number of ingredients. You may wonder, they came out very tasty and crunchy as well. This is less harmful compared to regular bhajis. Let’s see the preparation of tasty and crunchy  Jolada Hittina Bhaji. 


  • Jolada Hittu/Sorghum Flour – 1 cup
  • Onion – 1 (Medium Size)
  • Uppu/Salt – 1 Tea spoon
  • Haldi/Turmeric Powder – 1 pinch
  • Ajwain/Carom seeds – 1/2 Tea spoon (optional)
  • Red chilly powder – 1/2 Tea spoon (or you can use green chilly paste)
  • Cooking oil – 200 ml


  • Place a frying pan (kadhai) on medium flame. Pour oil into it and wait for 5 minutes or until it gets hot. By the time, you can prepare other things.
  • Wash and clean onion. Cut it into slices or any shape which is likeable to you. Keep it in a plate.
  • Take a mixing bowl, pour Sorghum flour, turmeric powder, carom seeds (ajwain), red chilly powder or green chilly paste and salt to it and toss it.
  • Pour a table spoon of hot oil over it and mix it well with the help of a spoon. Don’t mix it with hand, it may burn your fingers because of hot oil.
  • Add 1/2 cup of water to it slowly. While adding the water, you have to stir it slowly and continuously, so that batter will be prepared without lumps. Consistency of the batter should be little bit thick.
  • Add chopped onion to the batter and mix altogether. Take a spoonful of the batter and drop them in oil slowly bit by bit. Deep fry them until they get golden brown colour. You can fry 4-6 bhajis at a time. Take out bhajis from oil and put them on a tissue paper so that extra oil will be absorbed by paper.
  • Repeat the procedure for remaining stuff. You can serve it as snacks with evening tea or else you can serve it as side dish with any main course.
  • Tasty and crunchy Jolada Hittina Bhaji is ready to serve.
  • Isn’t it amazing! Enjoy cooking.



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