Tomato Bhajiye

Instructions

1. 1

   Prepare the tomatoes

   • Wash the tomatoes thoroughly.
   • Slice them into even rounds, about 1/4-inch thick.
   • Gently pat the slices dry with a paper towel. This helps the batter stick better.
2. 2

   Make the batter

   • In a mixing bowl, combine the besan, rice flour, turmeric powder, red chili powder, ajwain, hing, and salt. Whisk to mix the dry ingredients.
   • Add the chopped coriander leaves and ginger-garlic paste (if using).
   • Gradually pour in water while whisking continuously to form a smooth, thick, and lump-free batter. The consistency should be similar to pancake batter, thick enough to coat the back of a spoon.
3. 3

   Rest the batter and heat the oil

   • Let the batter rest for 5 minutes. This helps the flavors meld.
   • While the batter rests, heat the oil in a kadai or deep pan over medium-high heat.
   • To check if the oil is hot enough, drop a tiny bit of batter into it. If it sizzles and rises to the surface immediately without changing color too quickly, the oil is ready.
4. 4

   Fry the bhajiye

   • Just before you start frying, add the baking soda to the batter and give it a quick stir.
   • Dip one tomato slice at a time into the batter, ensuring it's fully coated on all sides.
   • Carefully slide the battered slice into the hot oil. Fry in batches of 3-4, making sure not to overcrowd the pan.
   • Fry for about 2-3 minutes on each side, until they are golden brown and crisp.
5. 5

   Drain and serve

   • Once crisp and golden, remove the bhajiye from the oil using a slotted spoon.
   • Place them on a plate lined with paper towels to absorb any excess oil.
   • Serve immediately while hot and crispy with green chutney, tamarind chutney, or tomato ketchup.