Tomato Pakoda

Copy Icon
Twitter Icon
Tomato Pakoda


Cooking Time

Preparation Time :5 Min

Cook Time : 30 Min

Total Time : 35 Min


Serves : 3
  • Fresh washed Tomatoes 3 nos

  • Mint / Green Chutney 1 cup

  • Gram Flour / Besan 1 cup

  • Rice Flour 2 tsp

  • Green Chilli Paste 1/4 tsp

  • Red Chilli Powder / Lal mirchi powder 1/4 tsp

  • Turmeric Powder / Haldi 1/4 tsp

  • Asafetida / Hing 1 pinch

  • Salt 1/4 tsp

  • Grated Ginger 1/4 tsp

  • Garlic Paste (Optional) 1/4 tsp

  • Oil 1/2 tsp

  • Lemon juice drops 3 – 4 drops

  • Water as required

  • Oil for deep frying as required

  • Green Chillies for garnishing as required


  • Take two Tomatoes, remove both side edges and cut round slices of the Tomatoes.
  • Coat 1 tsp of thick Green Chutney over the slices and refrigerate the coated slices for 15 Min.
  • In a mixing bowl take 1 cup of Gram Flour (Besan) and add 2 tsp of Rice Flour.
  • Then add ¼ tsp of Green Chilli Paste, ¼ tsp of Red Chilli Powder, ¼ tsp of Haldi, ½ tsp of Salt, 1 pinch of Hing, ¼ tsp of Grated Ginger, ¼ tsp of Garlic Paste (optional) and ½ tsp Oil in a bowl.
  • Add few drops of Lemon (adding Lemon does not make the Pakoras Oily) then add Water as required to make thick batter and mix well.
  • Remove coated Tomato slices from refrigerator after 15 Min.
  • Heat the Oil in a pan to deep-fry the Pakoras.
  • Take slices one by one, coat in the batter from both the sides and put it in a preheated pan to deep-fry the pakoras.
  • Fry pakoras on medium flame until golden brown color.
  • In a similar way, make all the pakoras and deep-fry them, then remove on kitchen towel.
  • Garnish with Green Chillies before serving.
  • Garnish with Green Chillies before serving.