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Crispy, golden fritters made with tangy tomato slices dipped in a spiced chickpea flour batter. This popular South Indian street food is the perfect tea-time snack, ready in minutes and bursting with flavor.
Prepare the Tomatoes: Wash the tomatoes and slice them into uniform 1/4-inch thick rounds. Gently pat each slice dry with a paper towel. This is a crucial step to ensure the batter adheres properly. Set aside.
Make the Batter: In a medium mixing bowl, whisk together the besan, rice flour, red chilli powder, turmeric powder, hing, ajwain, and salt. Gradually pour in the water while whisking continuously to create a smooth, thick, and lump-free batter. The consistency should be similar to pancake batter, thick enough to coat the back of a spoon without being runny.
Heat the Oil: Pour oil into a kadai or deep pan and heat over medium-high flame. The ideal temperature is around 350-375°F (175-190°C). To test, drop a tiny bit of batter into the oil; it should sizzle and rise to the surface immediately without browning too quickly.
Activate the Batter and Fry: Just before you are ready to fry, add the baking soda to the batter and mix gently. This will make the bajjis light and fluffy. Dip each tomato slice into the batter, ensuring it's fully coated. Carefully slide the battered slices into the hot oil. Fry in small batches of 3-4 to avoid overcrowding the pan.
Fry to Golden Perfection: Fry for about 2-3 minutes, then flip and fry for another 2-3 minutes on the other side, until they are golden brown and crispy. The batter should be cooked through and the tomato inside should be soft and juicy.
Drain and Serve: Using a slotted spoon, remove the bajjis from the oil and place them on a wire rack or a plate lined with paper towels to drain excess oil. Garnish with chopped coriander leaves and serve immediately with coconut chutney, mint chutney, or tomato ketchup.
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Crispy, golden fritters made with tangy tomato slices dipped in a spiced chickpea flour batter. This popular South Indian street food is the perfect tea-time snack, ready in minutes and bursting with flavor.
This south_indian recipe takes 25 minutes to prepare and yields 4 servings. At 260.16 calories per serving with 6.86g of protein, it's a beginner-friendly recipe perfect for snack or appetizer.
Slit the tomatoes halfway and stuff them with a mixture of grated coconut, onions, and spices before dipping in batter and frying.
Add 1/2 teaspoon of ginger-garlic paste and 1 finely chopped green chilli to the batter for an extra kick of flavor.
Mix 1 tablespoon of finely chopped mint leaves or curry leaves into the batter for a fresh, aromatic flavor.
Tomatoes are an excellent source of lycopene, a powerful antioxidant linked to reducing the risk of certain chronic diseases and protecting the skin from sun damage.
Besan (chickpea flour) provides a good amount of plant-based protein and fiber, which are essential for muscle repair, satiety, and overall body function.
The inclusion of ajwain (carom seeds) and hing (asafoetida) in the batter is a traditional practice that helps prevent indigestion and bloating sometimes associated with fried foods.
This usually happens for three reasons: the oil was not hot enough, the batter was too thin, or you overcrowded the pan. Ensure your oil is at the correct temperature (around 350°F/175°C) and fry in small batches.
As a deep-fried snack, Tomato Bajji is high in calories and fat and should be enjoyed in moderation. However, it does offer some nutritional benefits from the tomatoes, which are rich in lycopene, and the besan, which provides plant-based protein and fiber.
A serving of three Tomato Bajjis contains approximately 250-300 calories, depending on the size of the tomatoes and the amount of oil absorbed during frying.
Yes, you can make a healthier version in an air fryer. Dip the tomato slices in the batter, place them in a single layer in the air fryer basket, and spray with oil. Air fry at 375°F (190°C) for 10-12 minutes, flipping halfway, until golden and crisp. The texture will be less fluffy than the deep-fried version but still delicious.
Tomato Bajji pairs wonderfully with traditional South Indian accompaniments like coconut chutney or mint-coriander chutney. It also tastes great with simple tomato ketchup or alongside a hot cup of masala chai.
Yes, you can mix the batter (without the baking soda) a few hours ahead of time and store it in the refrigerator. Whisk it well and add the baking soda just before you are ready to start frying for the best results.