Surat is very famous for its street food. One such exceptionally popular Surat Special street food is this Tomato Pakora or Tomato Bhajia as the locals call it Surat is very famous for its street food. It is said that the best street food of Gujarat can be only tasted in Surat. This Tomato bhajia is one such supremely popular snack that is served beachside by small shopowners and street vendors and people love to enjoy this, especially on hot summer days during and after sunset!
Hello friends! Today I'll introduce you all to this super popular and extremely delicious and zesty Surats Special Tomato Pakoras. These are so spicy but with the tomatoes, these taste un-mazing! Just too good!
I love Gujarati food and I am especially fond of Gujarati street food. While I visited Surat, I fell in love with their delicious recipes. Be it the Undhiyu or the Surat's Idada or Coco. It's all just so yumm! When I visited the beach, I was amazed to see how people were gorging on these hot and spicy Tomato Bhajias and Also those Rataloo Puri. I guess, it rightly said that there is the street food in India and then there is Gujarati Street Food! Just one correction - you should call it Surati Street Food! Seriously guys! It is that good.
Making these Surati Tomato Bhajia
So, these Tomato Bhajia or Tomato Pakora are so easy to make. It involves just 3 basic steps and then you're readyt o serve.
First - You begin by making the green chutney. Now, Gujarati Green Chutney is quite spicy and has a bit of punch. So, its basically made with Coriander Leaves, Garlic, Ginger, Salt, Roasted Cumin Powder, Chaat Masala, Bhujia, and Green Chilis. These are some of the most important and absolutely essential ingredients to make the Thick Green chutney. You should add just 1-2 tbsp of water to make the green chutney. It should be pretty thick!
Second - Next step is to cut out thin slices of tomatoes. You should use Ripe Red Tomatoes and cut out thick slices. Now all you have to do is add 1 tsp of the green chutney on the tomatoes and keep them aside.
Third - To make the Besan or Chickpea flour mixture, you just need to combine some Besan with Water, Ajwain or Carom seeds, Salt, and Kasuri Methi. Also, add about 1 sachet of Eno Fruit Salt or 1 tsp of Baking soda along with just 1 tbsp of hot oil. Mix everything very well until you have a smooth ribbon-like batter.
Now, just heat some oil in a Wok or Pan. Dip the Tomato in the Besan batter and deep fry it. The chutney side should be on the top.
And that's done! See, its that easy. Such a simple and amazing recipe but filled with street-side flavor which we love so so so much!
Let's talk taste
These Tomato Bhajia are quite soft from inside. Because of the Baking soda, these rise in the hot oil and get fluffy. The Green Chutney is truly magical. It makes the Tomato Pakoras super flavorful and extremely tasty. Also, you cannot forget the Tomatoes. It's undoubtedly the best part of these Tomato Pakoras.
So, this was all about these Surat's Special - Tomato Bhajia or Tomato Pakoras. I hope you liked this recipe and shall make it soon. If you happen to make this recipe, tag me with #twinskirasoi on Instagram. Also, please find a moment to rate this recipe and comment your opinion below! I love to hear from you guys!!! Your comments truly make my day special and inspire to me make more such delicious recipes every day.
Surat Special Tomato Bhajia
Equipment
- Wok or Pan
Ingredients
For the Green Chutney
- 1 cup Coriander Leaves
- 7 cloves Garlic
- 1 inch Ginger chopped
- 1 Tsp Salt
- 1 Tsp Roasted Jeera Powder
- 5 whole Green Chilis halved
- 1 Tsp Chaat Masala
- 2 Tbsp Water
Besan Mixture
- 2 medium sized Tomatoes
- 1 Tsp Salt
- 1 Tsp Kasuri Methi
- 1 Tsp Chaat Masala
- ½ cup Besan (Chickpea Flour)
- 1 Tsp Baking Soda / Eno
- 1 Tbsp Ajwain (Carom Seeds)
- 1 Tbsp Hot Oil
- 1 cup Refined Oil to deep fry the Bhajias
Instructions
- Mix all the ingredients of the chutney and make a thick green chutney. Do not add much water, it should be thick.
- Cut thick slices fo the tomatoes. Tap out the excess water from it. Add 1 tsp of the Green Chutney in the center of the Tomatoes.
- In a mixing bowl, combine besan with Salt, Ajwain, Kasuri methi, Water, Eno or Baking Soda, and hot oil, until you have a smooth batter ready. It should have a ribbon-like consistency.
- Dip the Tomato in the besan mixture and deep fry the Bhajias. The chutney side should be on the top. Deep fry them until they fluff up and get golden brown on both sides.
- Serve hot with green chutney or any chutney or sauce you love.