Tomato Pakora, also referred to as Tomato Bhajji, holds a cherished place among Indian snacks, encapsulating the very essence of comfort food. This exquisite creation entails slices of tomatoes cloaked in a skillfully spiced chickpea flour batter, deep-fried to a state of alluring golden crispiness. Infused with the harmonious marriage of tangy tomatoes and fragrant spices, Tomato Pakora remains a beloved choice for both aficionados of street food and culinary enthusiasts who create magic in their home kitchens. Whether relished as a delightful interlude during tea time or presented as an appetizer to elevate social gatherings, this adaptable dish consistently leaves a lasting impression. As we delve into the intricacies, allow us to unveil the secrets behind crafting the impeccable batch of Tomato Pakoras, replete with details of preparation and cooking times, rendering your culinary journey a seamless and gratifying experience.
Preparation Time: 15 minutes
Cooking Time: 20 minutes
Total Time: 35 minutes
Ingredients 3-4 medium-sized tomatoes, sliced into rounds (approximately 1/4 inch thick)
1 cup chickpea flour (besan)
2 tablespoons rice flour
1 teaspoon red chili powder
1/2 teaspoon turmeric powder
1/2 teaspoon cumin seeds
1/2 teaspoon garam masala
A pinch of asafoetida (hing)
Salt, to taste
Water, as needed (approximately 1/2 cup)
Vegetable oil, for deep frying
Method - Wash the tomatoes thoroughly and pat them dry with a paper towel.
- Slice the tomatoes into rounds, approximately 1/4 inch thick. Discard the ends.
- In a mixing bowl, combine chickpea flour (besan), rice flour, red chili powder, turmeric powder, cumin seeds, garam masala, asafoetida (hing), and salt. Mix the dry ingredients well.
- Gradually add water to the dry ingredients, stirring continuously, until a thick, smooth batter forms. The consistency should be thick enough to coat the back of a spoon without dripping.
- In a deep frying pan or wok, heat vegetable oil over medium heat. The oil should be hot enough for frying, around 350-375°F (175-190°C).
- Dip each tomato slice into the prepared batter, ensuring it is evenly coated on both sides.
- Carefully drop the coated tomato slices into the hot oil, frying them in batches to avoid overcrowding.
- Fry the pakoras for about 2-3 minutes on each side or until they turn golden and crispy.
- Once the pakoras are cooked to a golden hue, remove them from the oil using a slotted spoon.
- Place the fried Tomato Pakoras on a plate lined with paper towels to remove any excess oil.
- Tomato Pakoras are best enjoyed fresh and hot. Serve them with mint chutney, tamarind chutney, or ketchup for a delightful experience.