Sep 22, 2012

Tomato Pakora

Tomato Pakora / Tomato pakoda

A deep fried delicious snack. Recipe idea –Hrishikesh Shenoy, Mumbai

Makes: 20 pakodas


For tomato:

4 medium size tomatoes (green or red)- Suggestion – Do not pick well ripe tomatoes, wash tomatoes and gently wipe each tomato with soft kitchen towel and cut into roundels (5 – 6 roundels from each tomato)

For the  batter :

Please use same measuring cup to measure gram flour and water.

1 cup / 200 g gram flour ( besan ) Indian standard  measuring cup of 200 ml / 8 oz capacity), sieve gram flour

2 teaspoon rice flour

1 teaspoon salt (or to taste)

1 ¼  teaspoon red chilli powder

1/2 teaspoon turmeric powder

1/4 teaspoon hing ( asafoetida )

Water for mixing ( approximately  1/2 cup  - ¾ cup) depending upon the texture of the gram flour

To prepare batter :

In a wide bowl, mix sieved  gram flour , salt , red chilli powder, turmeric powder and hing. Add water (1/2 to ¾ cup) and make a batter of pouring consistency (like bajji batter / pakoda batter).  Keep aside for 15 minutes.

Heat oil in a frying pan.  Reduce the heat to medium. Dip each tomato slices in besan batter and deep fry in hot oil on a medium heat (4- 5 tomato slices at a time – depending on the size of the kadai)) till golden color on both the sides. Drain and place on kitchen paper to absorb excess oil and serve hot with tea / coffee or with tomato ketchup.