Easy Tomato Pakoda Recipe
Make crispy, tangy tomato pakodas with our easy recipe. Learn the secret trick for a perfectly light and non-oily monsoon snack! Get the 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.