Craving a hot, crispy, and tangy snack that’s bursting with flavour? Look no further! This Easy Tomato Pakoda recipe is your perfect companion for a rainy evening, pairing beautifully with a cup of hot tea. Imagine biting into a golden-fried pakoda that’s perfectly crispy on the outside, yet delightfully soft and savoury on the inside. We’ll guide you through combining juicy, chopped tomatoes with a fragrant blend of everyday spices to create an irresistible batter in minutes.
But here’s the secret that most recipes won’t tell you. The key to making these pakodas unbelievably light and fluffy lies in one simple step while mixing the batter—a trick that guarantees they won’t be oily or flat! Are you ready to stop guessing and start making the perfect, crispy tomato pakoda every single time? Dive into the full article to unlock the full, step-by-step recipe and discover the simple secret to making this mouth-watering snack that your family will love.
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Also Read – Besan Pakoda Recipe: Delicious and Less Oily Pakodas
Ingredients:
- 1 Tomato (Ripe, soft, finely chopped)
- 1 tbsp (Ginger-Garlic-Green Chilli) Paste
- 1 Onion Chopped
- 10-12 Curry Leaves Chopped
- 1/2 tsp Ajwain
- 1/2 tsp Cumin Seeds
- 1 tsp Coriander Seed powder
- 1/4 tsp Turmeric Powder
- A Pinch of Hing / Asafetida
- Coriander Leaves
- Salt to taste
- 1,1/2 tbsp Rice Flour
- 1 Cup Besan / Gram Flour
- 1/2 tsp Red Chilli Powder (optional)
- Eating Soda (A pinch)
- Water
- Oil for frying
Also Read – The Secret To Making Perfectly Crispy Flattened Pakodas
Instructions:
- Finely chop the tomatoes, removing the seeds first.
- In a mixing bowl, combine the chopped tomatoes, ginger-garlic-chilli paste, chopped onion, curry leaves, carom seeds, cumin seeds, coriander powder, turmeric powder, asafoetida powder, coriander leaves, and salt.
- Add rice flour and gram flour to the tomato mixture. Mix everything well without adding water initially, as the tomatoes will release moisture. Gradually add a small amount of water to form a batter. The consistency can be slightly thin.
- Add red chilli powder to the batter. Whisk the batter for a minute or two. For extra fluffiness, you can add a pinch of baking soda, or alternatively, add two spoons of hot oil or whisk for 2-5 minutes.
- Heat oil in a pan over medium heat. Drop small portions of the batter into the hot oil and fry for about two minutes before turning them.
- Gently flip the bhaji (pakoda) and continue to fry until they are golden brown.
- Remove the bhaji (pakoda) from the oil and serve hot.
Also Read – How To Make Farsan Curry
Easy Tomato Pakoda Recipe
Ingredients
- 1 Tomato Ripe, soft, finely chopped
- 1 tbsp (Ginger-Garlic-Green Chilli) Paste
- 1 Onion Chopped
- 10-12 Curry Leaves Chopped
- 1/2 tsp Ajwain
- 1/2 tsp Cumin Seeds
- 1 tsp Coriander Seed powder
- 1/4 tsp Turmeric Powder
- A Pinch of Hing / Asafetida
- Coriander Leaves
- Salt to taste
- 1,1/2 tbsp Rice Flour
- 1 Cup Besan / Gram Flour
- 1/2 tsp Red Chilli Powder optional
- Eating Soda A pinch
- Water
- Oil for frying
Instructions
- Finely chop the tomatoes, removing the seeds first.
- In a mixing bowl, combine the chopped tomatoes, ginger-garlic-chilli paste, chopped onion, curry leaves, carom seeds, cumin seeds, coriander powder, turmeric powder, asafoetida powder, coriander leaves, and salt.
- Add rice flour and gram flour to the tomato mixture. Mix everything well without adding water initially, as the tomatoes will release moisture. Gradually add a small amount of water to form a batter. The consistency can be slightly thin.
- Add red chilli powder to the batter. Whisk the batter for a minute or two. For extra fluffiness, you can add a pinch of baking soda, or alternatively, add two spoons of hot oil or whisk for 2-5 minutes.
- Heat oil in a pan over medium heat. Drop small portions of the batter into the hot oil and fry for about two minutes before turning them.
- Gently flip the bhaji (pakoda) and continue to fry until they are golden brown.
- Remove the bhaji (pakoda) from the oil and serve hot.
