Tomato Pakoda / Tomato Bhajiya

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Preparation time
15 mins
Cooking time
10 mins
Meal course
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2 Pcs.
1/2 cup
Coriander leaves
5 Pcs.
Green Chili
1/2 tsp
1 tsp
Sugar granules
1 tbsp
Self-raising flour
1/4 cup
Besan sev / Gathiya / Daliya
1 cup
0 As per taste
1 tbsp
Red Chili Powder
1 tbsp
Crushed Garlic
1/2 tsp
1 tbsp
1 1/2 Cups
Oil (To Deep Fry)
1/4 tsp
Lemon juice
1/2 tsp
Black Salt
Tomato Pakoda / Tomato Bhajiya
  1. Cut thick slices of tomato and keep it on paper towel to remove excess water.
  2. In a blender jar add coriander leaves, chilies, cumin seeds, sugar, ginger and make a smooth paste of it. (Do not add salt at this stage).
  3. Add besan sev and grind it again.
  4. Apply prepared paste at one side of tomato (approx 1 tbsp on each tomato slice). Keep this in a freeze for 20 minutes.
  5. Now, prepare besan mixture to deep tomato slices. In a bowl add besan, red chili powder, salt and crushed garlic.
  6. After that add water as required (make thick paste of besan). At last add 1 tsp hot oil, lemon juice and soda-bi-carb (just before deep frying). Mix it well.
  7. Remove tomato slices from freeze and sprinkle black salt on top of it.
  8. Now, deep the tomato slice in a besan mixture and cover whole tomato slice with it.
  9. Deep fry it in a hot oil.
  10. Serve it hot with tea and green chutney.

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