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
Bawarchi of the Week
Shruti J is an experimental cook and blogger who loves to adapt new versions of old recipes.