Tomato Pakora

Recipe by
Total Time:
45-60 minutes
Nutrition facts:

240 calories calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Deep-Fry Recipe
Difficulty: Easy

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  • 1 cup / 200 g- gram flour ( besan ) (Indian standard measuring cup of 200 ml / 8 oz capacity), sieve gram flour)
  • 2 tsp - Rice flour
  • 1 tsp - (or to taste)
  • 1.25 tsp - Red Chilli powder
  • 1/2 tsp - Turmeric powder
  • 1/4 tsp - Hing ( Asafoetida )
  • Water for mixing ( approximately 1/2 cup - 3/4 cup) - depending upon the texture of the gram flour

How to Make Tomato Pakora

  • In a wide bowl, mix sieved gram flour, salt, red chilli powder, turmeric powder and hing.
  • Add water (1/2 to 3/4 cup) and make a batter of pouring consistency (like bajji batter / pakoda batter).
  • Keep aside for 15 minutes.
  • Heat oil in a frying pan and reduce the heat to medium.
  • Dip each tomato slices in besan batter and Deep Fried in hot oil on a medium heat (4- 5 tomato slices at a time - depending on the size of the kadai) till golden colour on both the sides. Drain and place on kitchen paper to absorb excess oil and serve hot with tea / coffee or with tomato ketchup.
  • Recipe Courtesy: Niya's World