Tamatar ke pakode

Introduction:

You must have eaten aloo pakoda, gobhi pakoda, palak pakoda but have you ever eaten "Tamatar pakoda"?. Well it's a completely amazing recipe and a real delight to all the tomato lovers. Tomatoes are not just an add on to any vegetable. They also have ability to make a complete meal. Try these pakodas in this rainy season and satiate your taste buds with the richness of tomatoes.

Ingredients:

Tomatoes: 4 medium sized

Potatoes: 4 (boiled)

Green chillies: 1 tsp(Chopped)

Ginger: 1 tsp(chopped)

Green corriander: 3 tsp(Chopped)

Gram flour: 1.5 cup

Water: 1/2 cup

Red chilli powder: 1 tsp

Turmeric powder: 1/2 tsp

Garam masala: 1/2 tsp

Chaat masala: 1 tsp

Salt: to taste

Oil: for frying

Preparation time: 10 mins

Cooking time: 10 min

Serves for: 8 pakodas

Method:

Wash and dry the tomatoes: Cut each tomato into two half. Remove the pulp of tomato with a spoon from each half . Separate the shell and the pul by this way and keep both aside.Peel the boiled potatoes and mesh them. Add the pulp of the tomatoes, ginger, chillies, salt, red chilli powder, turmeric powder, garam masala, chaat masala and corriander to it. Mix it well.

Take gram flour in a bowl. Add a little salt and red chilli powder in it. add water to it and make a thick paste. The batter for the pakodas should be thick otherwise it won't stick to the surface of pakodas.

Take one tomato shell and fill the potato filling in it such that the whole hollow part is covered. Dip them in the gram flour paste.

Heat oil in a deep fry pan. When the oil is heated up sufficiently, dip the tomoato pakoda in it and fry them till light brown from both sides.Similarly make all the pakodas. Place them on absorbent paper. Serve hot with green chutney and Tomato ketchup.

TIPS:

1. The gram flour batter should be thick so that it will stick to the surface of the tomatoes.

2. You can vary the ingredients of filling as per your taste. Like you can add boiled peas or mix vegetables in it.

3. Generally i make pakodas by cutting the tomatoes into half. You can also use the whole tomato. Just remove the top of tomato and take out the pulp with a spoon. Fill the whole shell with filling and dip in the besan paste. Deep fry them.