How to make Tomato Chutney Pakoda - SK Khazana -
Tomato roundels spread with green chutney, dipped in gram flour batter and deep-fried
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Tomatoes (टमाटर), Green chutney (हरी चटनी)
Cuisine : Indian, Fusion
Course : Snacks and Starters
For more recipes related to Tomato Chutney Pakoda - SK Khazana checkout Tomato Cheese Sandwich, Tomato Egg Cup, Sweetcorn Chilli Salsa Stuffed Tomatoes, Banarsi Tamatar Chaat . You can also find more Snacks and Starters recipes like Masaledar Chicken Chaat - SK Khazana Paneer Bhurji in Papad Cones Upasacha Batata Vada Chicken Farcha
Tomato Chutney Pakoda - SK Khazana Recipe Card
Hindi: tamatar
Relish a salad platter of thinly sliced tomatoes, with chunks of mozzarella, a drizzle of olive oil, sliced black olives and basil leaves. Arrange in concentric circles on a nice white plate. The word relish is just perfect here. And not just salads, for all those rich and good-looking Indian preps, the very famous onion-tomato masala is a must! Then, there are soups, beverages (call for the Bloody Mary!), snacks and even desserts made of these plump red things. Even the green ones are in use today. Must say, terrific tomatoes!
Prep Time : 11-15 minutes
Cook time : 11-15 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Spicy
Ingredients for Tomato Chutney Pakoda - SK Khazana Recipe
Tomatoes 3 medium
Green chutney as required
Gram flour (besan) 2 cups
Red chilli powder 1/2 teaspoon
Turmeric powder 1/4 teaspoon
Salt to taste
Baking soda a pinch
Carom seeds (ajwain) 1/4 teaspoon
Oil for deep-frying
Chaat masala to serve
Method
Step 1
Take gram flour in a bowl, add red chilli powder, turmeric powder, salt, a pinch of baking soda, carom seeds and sufficient water and whisk till you get a smooth and thick batter.
Step 2
Slice the tomatoes into semi thick roundels. .
Step 3
Heat sufficient oil in a kadai.
Step 4
Spread a little green chutney on each tomato slice, dip them one by one in the batter and slide into hot oil. Deep-fry till golden and crisp. Drain on absorbent paper.
Step 5
Transfer them onto a plate, sprinkle chaat masala over them and serve hot.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
