4 - medium size green tomatoes, cut into roundels (5 - 6 thin roundels from each tomato)
For the batter :
1 cup or 200 g - gram flour ( besan), sieved
2 tsp - rice flour
1 tsp - salt (or to taste)
1.25 tsp - red chilli powder
1/2 tsp - turmeric powder
1/4 tsp - hing ( asafetida )
1/2 cup to 3/4 cup - water for mixing depending upon the texture of the gram flour
How to Make Green Tomato Pakoda - Green Tomato Pakora
To prepare batter :
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.
Final stage of Deep Frying:
Heat oil in a frying pan. 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 a 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
An IT professional, Sushmita loves spending time developing new recipes. Her hometown in Jharkhand is has always been an inspiration, and influences her cooking.