A deep fried delicious snack. Recipe idea –Hrishikesh Shenoy, Mumbai
Makes: 20 pakodas
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.