Tomato Pakoda | Tomato Bhajiya
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Ever heard the Gujarati adage “Surat nu jaman"? It means (only the truly lucky) eat in Surat. Surat is undoubtedly a foodies' paradise, from roadside bhel stalls to multi-cuisine restaurants, it has everything a foodie can desire and more. Tomato Pakoda is one of the famous street food from Surat. Priyashii's Kitchen is bringing you the quick and easy recipe to have this delight snack item in your plates!!
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Ingredients
- Fresh washed Tomatoes – 3 nos
- Mint / Green Chutney – 1 cup
- gm Flour / Besan – 1 cup
- Whole Wheat Flour / Atta - ¼ cup
- Rice Flour – 2 tsp
- Green Chilli Paste – ¼ tsp
- Red Chilli Powder / Lal mirchi powder – ¼ tsp
- Turmeric Powder / Haldi – ¼ tsp
- Asafetida / Hing – 1 Pinch
- Salt – ¼ tsp
- Grated Ginger – ¼ tsp
- Garlic Paste Optional – ¼ tsp
- Oil – ½ tsp
- Lemon juice drops – 3 to 4 drops
- Water as required
- Oil for deep frying as required
- Green Chillies for garnishing as required
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Instructions
- Take two Tomatoes, remove both side edges and cut round slices of the Tomatoes.
- Coat 1 tsp of thick Green Chutney over the slices and refrigerate the coated slices for 15 Min.
- In a mixing bowl take 1 cup of Gram Flour (Besan) and add 2 tsp of Rice Flour.
- Then add ¼ tsp of Green Chilli Paste, ¼ tsp of Red Chilli Powder, ¼ tsp of Haldi, ½ tsp of Salt, 1 pinch of Hing, ¼ tsp of Grated Ginger, ¼ tsp of Garlic Paste (optional) and ½ tsp Oil in a bowl.
- Add few drops of Lemon (adding Lemon does not make the Pakoras Oily) then add Water as required to make thick batter and mix well.
- Remove coated Tomato slices from refrigerator after 15Min.
- Heat the Oil in a pan to deep-fry the Pakoras.
- Take slices one by one, coat in the batter from both the sides and put it in a preheated pan to deep-fry the pakoras.
- Fry pakoras on medium flame until golden brown colour.
- In a similar way, make all the pakoras and deep-fry them, then remove on kitchen towel.
- Served as snacks with Tomato sauce or Mayonnaise sauce.
- Garnish with Green Chillies before serving.
Video
Notes
Adding few drops of Lemon does not make pakoras too oily in taste. You can replace Rice flour with Corn flour also. Add Water only if required as batter should be thick. Green Chutney should be very thick.
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