Tomato Pakoda

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.