Tomato Bajji
Juicy tomato slices coated in a lightly spiced gram flour batter and fried until crisp outside and soft inside. This South Indian tea-time favorite tastes best hot with coconut chutney or a simple cup of chai.
For 8 servings
- prep · ~3 min
Slice the tomatoes.
Wash the tomatoes and cut each one into 2 thick round slices so they stay firm while frying.
- mix · ~5 min
Make the bajji batter.
1.Add chickpea flour, rice flour, red chili powder, turmeric powder, asafoetida, cumin seeds, salt, and baking soda to a mixing bowl.2.Pour in the water little by little.3.Whisk to a smooth, thick batter with no lumps.4.Keep the batter thick enough to coat the tomato slices well.TIPA thin batter slips off the tomatoes and turns soggy in the oil. - fry · ~4 min
Heat the oil for frying.
Heat the oil in a deep kadai over medium heat until a small drop of batter rises steadily to the top.
TIPMedium heat gives a crisp coating without burning the outside before the tomato softens. - fry · ~12 min
Coat and fry the tomato slices.
1.Dip each tomato slice into the batter and coat it fully on both sides.2.Slide the coated slices gently into the hot oil without crowding the pan.3.Fry until golden and crisp, turning once halfway through, about 2 to 3 minutes per batch.4.Lift them out and let excess oil drip back into the kadai. - serve
Serve the tomato bajji hot.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Pat the tomato slices dry before dipping so the batter clings evenly and does not slide off in the oil.
- 2Keep the slices thick, not thin, so the tomato turns soft and juicy without collapsing while frying.
- 3If the batter loosens as it sits, whisk in a little chickpea flour before the next batch.
- 4Fry on medium heat only; high heat browns the coating before the tomato inside warms through.
- 5Do not overcrowd the kadai, or the oil temperature will drop and the bajji will turn greasy.
- 6Serve immediately after frying, because the tomato releases moisture and softens the crisp coating as it rests.
- 7For short make-ahead prep, mix the dry batter ingredients first and add water and soda just before frying.
Adapt it for your goals.
Low-oil
Shallow-fry the battered tomato slices on a tawa with a little oil for a lighter version, though the crust will be less puffed.
spicierSpicier
Increase the chili powder slightly and add a pinch of crushed black pepper for a sharper tea-time kick.
onion tomato mixOnion-tomato mix
Use the same batter for onion rings and tomato slices together for a mixed bajji platter with varied texture.
no hingNo-hing
Skip asafoetida if unavailable or if you avoid it; the cumin and chili still keep the batter aromatic.
Why this is on our healthy list.
Plant-Based Protein
Chickpea flour adds plant protein and makes the snack more filling than a plain starch-based coating.
Tomato Antioxidants
Tomatoes bring natural antioxidants and a fresh sweet-tart element that balances the fried crust.
Naturally Gluten-Free Ingredients
This bajji uses chickpea flour and rice flour instead of wheat, making it suitable for many gluten-free eaters.
Frequently asked questions
The slices may be wet or the batter may be too thin. Pat the tomatoes dry and keep the batter thick enough to coat heavily.
