Tamatar ke pakode, or tomato fritters, are a popular Indian snack, particularly in North India. These crispy, savory treats are made by coating slices or chunks of tomatoes in a spiced chickpea flour (besan) batter and deep-frying them until golden brown.
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Ingredients Quantity
Tomato 4 no
Water as required
Gram flour 1 cup
Carom seeds ½ tsp
Turmeric powder ½ tsp
Red chilli powder ¼ tsp
Water as required
Salt to taste
Oil 1 tbsp
Ginger chopped 1 inch
Green chilli chopped 2 no
Cumin seeds 1 tsp
Potato boiled 4 no
Salt to taste
Turmeric powder ½ tsp
Red chilli powder ¼ tsp
Coriander powder ½ tsp
Dry mango powder ½ tsp
Chaat masala ½ tsp
Cumin powder ¼ tsp
Coriander chopped 2 tbsp
Oil for frying
Chaat masala for sprinkle
Red chilli powder for sprinkle
Method :-
1. Take a tomato and cut the tops off. Using a sharp knife, make a small "X" incision on the bottom of each tomato. This will help the skin to peel off easily after blanching.
2. Place kadai on medium flame and heat water.
3. In a mixing bowl, add gram flour, carom seeds, turmeric powder, red chilli powder and salt.
4. Gradually add water and whisk to make a smooth and thick batter, ensuring there are no lumps.
5. Add tomatoes in a hot water and blanch them well for a minute.
6. Immediately transfer the blanched tomatoes to a bowl of cold water.
7. Starting at the "X" mark, gently peel off the skin. It should come off easily.
8. Place a kadai on medium flame and heat oil. Add chopped ginger, chopped green chilli and cumin seeds sauté for a minute.
9. Now add boiled potatoes and mashed well.
10. Add salt, turmeric powder, red chilli powder, coriander powder, dry mango powder, chaat masala and cumin powder mix well.
11. Side out the stuffing in a plate and add chopped coriander mix well.
12. Cut of the top and Scoop out the pulp from the inside carefully without breaking the tomatoes.
13. Carefully stuff each hollowed-out tomato with the prepared stuffing mixture. Press gently to pack the stuffing well.
14. Dip each stuffed tomato into the gram flour batter, coating it evenly.
15. Gently slide the coated tomatoes into the hot oil.
16. Fry until the pakodas are half done fry and side out in a tissue plate.
17. Take a left over batter and make a sev with the help of hand. Fry until becomes crispy.
18. Side out in a plate and sprinkle some chaat masala and red chilli powder.
19. Now fry again half-done Pakode until them golden and crispy on all sides.
20. Remove the Pakode in chopping board and cut into one by two.
21. Serve in the plate and crispy sev with tomato sauce.
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