Ingredients

• 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