Tomato Bajji
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.
For 4 servings
6 steps. 15 minutes total.
- 1
Step 1
- a.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.
- 2
Step 2
- a.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.
- 3
Heat the Oil: Pour oil into a kadai or deep pan and heat over medium-high flame
- a.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.
- 4
Step 4
- a.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.
- 5
Step 5
- a.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.
- 6
Step 6
- a.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.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Use firm, slightly under-ripe tomatoes. Ripe tomatoes will become too mushy and release excess water when fried.
- 2Ensure the batter has a thick, coating consistency. If it's too thin, it won't stick; if too thick, the coating will be doughy.
- 3Patting the tomato slices dry is essential for the batter to adhere well.
- 4Do not overcrowd the pan. Frying in batches maintains the oil temperature, resulting in crispy, not oily, bajjis.
- 5Add a tablespoon of hot oil from the pan into the batter just before frying for an extra crispy texture.
- 6Serve immediately. Tomato bajjis are best enjoyed hot and crispy right out of the pan.
Adapt it for your goals.
Stuffed Tomato Bajji
Slit the tomatoes halfway and stuff them with a mixture of grated coconut, onions, and spices before dipping in batter and frying.
Spicy BatterSpicy Batter
Add 1/2 teaspoon of ginger-garlic paste and 1 finely chopped green chilli to the batter for an extra kick of flavor.
Herbaceous TwistHerbaceous Twist
Mix 1 tablespoon of finely chopped mint leaves or curry leaves into the batter for a fresh, aromatic flavor.
Why this is on our healthy list.
Rich in Lycopene
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.
Good Source of Plant-Based Protein
Besan (chickpea flour) provides a good amount of plant-based protein and fiber, which are essential for muscle repair, satiety, and overall body function.
Aids Digestion
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.
Frequently asked questions
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.