Crispy Tomato Pakoras (Bhajia): A Surati Street Food Delight
1 hour
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About Crispy Tomato Pakoras (Bhajia): A Surati Street Food Delight
Experience the vibrant street food of Surat with this easy-to-make Tomato Pakora recipe! Also known as Tomato Bhajia, these crispy fritters are a delightful treat, perfect for a quick snack or appetizer. This recipe brings the taste of Surat's culinary paradise right to your kitchen.
Inspired by Priyashii's Kitchen, this recipe simplifies the process of creating these flavorful pakoras. The combination of tangy tomatoes and a perfectly seasoned batter results in a snack that's both incredibly satisfying and surprisingly simple to prepare.
Serve these delicious pakoras hot with your favorite chutney for an unforgettable taste of India. Get ready to impress your friends and family with this authentic Surati street food recipe!
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Recipe Time & More
Prep30 minutes
Cook30 minutes
Total1 hour
Ingredients
For the Tomatoes
- 3 Tomato firm tomatoes, medium-sized, washed
For the Batter
- 1 cup Gram Flour besan
- 1/4 cup Wheat Flour atta, whole
- 2 tsp Rice Flour
- 1/4 tsp Chili Paste adjust to taste, green
- 1/4 tsp Chili Powder adjust to taste, red
- 1/4 tsp Turmeric haldi
- 1 pinch Asafoetida hing
- 1/2 tsp Salt or to taste
- 1 tsp Ginger finely grated
- 1/4 tsp Garlic Paste optional
- 1/2 tsp Oil for the batter
- 3 drops Lemon Juice
- Water as needed Water to adjust batter consistency
Instructions
Prepare the Tomatoes
- Slice two tomatoes, removing the stem and bottom. Cut into rounds, approximately 1/4 inch thick.
Marinate the Tomatoes
- Spread 1 teaspoon of green chutney on each tomato slice. Refrigerate for at least 15 minutes to allow the flavors to meld.
Make the Batter
- In a large bowl, whisk together gram flour, wheat flour, rice flour, green chili paste, red chili powder, turmeric powder, asafoetida, salt, grated ginger, garlic paste (optional), and 1/2 tsp oil.
Add Liquid
- Gradually add water, mixing until a thick, smooth batter forms. Add lemon juice. The batter should be slightly thicker than pancake batter.
Fry the Pakoras
- Heat oil in a deep pan or kadai over medium heat. Remove the tomato slices from the refrigerator. Dip each slice into the batter, ensuring it’s fully coated on both sides. Carefully place the coated tomato slices into the hot oil.
Cook the Pakoras
- Fry the pakoras until golden brown and crispy, flipping occasionally. This should take about 2-3 minutes per side.
Drain and Serve
- Remove the pakoras from the oil and place them on a wire rack or paper towel to drain excess oil. Garnish with chopped green chilies and serve hot with green chutney.
Recipe Notes
Expert Tips for Perfect Tomato Pakoras
- Don't overcrowd the pan when frying. This will lower the oil temperature and result in soggy pakoras.
- For extra crispy pakoras, add a tablespoon of cornstarch to the batter.
- Adjust the amount of green chilies and red chili powder according to your spice preference.
- If your batter seems too thick, add a little more water; if it’s too thin, add a bit more flour.
Recipe Video
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Recipe Nutrition
Calories: 145kcalCarbohydrates: 13gProtein: 2gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 2.7gMonounsaturated Fat: 5.4gSodium: 114mgFiber: 2gSugar: 2g
Priyashii's Kitchen
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This is fantastic! Thank you for sharing.
This looks incredible! Thank you.
This looks so inviting! I’m eager to try it.
This is wonderful! Can’t wait to taste it.
Such a perfect dish! Thank you.