Tomato Bhajiye
Juicy tomato slices coated in a lightly spiced chickpea flour batter and fried until crisp at the edges. These monsoon-style bhajiye are quick to make and taste best hot with chai or green chutney.
For 12 servings
- prep · ~7 min
Slice the tomatoes and ready the batter ingredients.
1.Wash and dry the tomatoes well so the batter sticks properly.2.Cut the tomatoes into thick round slices and remove any loose seeds if very watery.3.Chop the green chili, grate the ginger, and chop the coriander leaves.TIPFirm tomatoes hold their shape better in hot oil and keep the bhajiye from turning soggy. - mix · ~5 min
Make the spiced batter.
1.Add chickpea flour, rice flour, carom seeds, red chili powder, turmeric powder, coriander powder, asafoetida, and salt to a bowl.2.Mix in the green chili, ginger, and coriander leaves.3.Pour in the water little by little and whisk to a smooth, thick batter that coats the back of a spoon.TIPKeep the batter thick; a thin batter slides off the tomato slices during frying. - rest · ~5 min
Rest the batter for 5 minutes.
- fry · ~4 min
Heat the oil and coat the tomato slices.
1.Heat the oil for frying in a deep pan over medium heat until a small drop of batter rises steadily.2.Dip each tomato slice into the batter and coat it well on both sides.3.Let excess batter drip off for a second before sliding the slice into the hot oil.TIPUse medium heat so the tomato softens inside while the outside turns crisp without burning. - fry · ~15 min
Fry the bhajiye until crisp and golden.
1.Fry 3 to 4 coated slices at a time without crowding the pan.2.Turn them once or twice and cook until both sides are golden and crisp, about 2 to 3 minutes per batch.3.Lift them out and let excess oil drain before frying the next batch. - serve
Serve the tomato bhajiye 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 completely dry before dipping, or the batter will slip and splatter in the oil.
- 2If your tomatoes are very juicy, gently remove loose seeds so the centers do not turn watery while frying.
- 3Resting the batter for 5 minutes helps the besan hydrate and cling better to each slice.
- 4Keep the batter thick enough to coat the back of a spoon; add water only a little at a time.
- 5Fry on medium heat so the tomato softens lightly inside while the outside turns crisp and golden.
- 6Do not stack the bhajiye after frying; keep them on a rack or spaced plate so steam does not soften the crust.
- 7These are best eaten immediately, but you can re-crisp leftovers in an oven or air fryer instead of microwaving.
Adapt it for your goals.
Low-oil
Shallow-fry in less oil with slightly smaller slices for a lighter version, though the crust will be a bit less evenly puffed.
extra spicyExtra-spicy
Add more green chili and a little extra red chili powder for bhajiye with a sharper heat that pairs well with chai.
onion tomatoOnion-tomato
Mix thin onion rings into the batter and fry alongside the tomato slices for a fuller pakora-style plate with more sweetness and crunch.
no hingNo-hing
Skip the asafoetida if needed; the ginger, chili, coriander, and ajwain still keep the batter aromatic and lively.
Why this is on our healthy list.
Plant-Based Protein
Chickpea flour adds plant protein and makes these bhajiye more satisfying than a batter made only with refined flour.
Tomato Antioxidants
Tomatoes contribute beneficial antioxidants and vitamin-rich freshness, balancing the richness of the fried coating.
Digestive Spices
Ginger, carom seeds, and asafoetida are traditional spices often used to make gram flour snacks feel lighter and more aromatic.
Frequently asked questions
This usually happens when the tomatoes are wet or the batter is too thin. Dry the slices well and keep the batter thick enough to cling firmly.
