Tomato Pakora and Stuffed Aloo Pakora | Tamatar ke pakode aur aloo ke stuffed pakode

Indulge in a delicious combination of crispy Tomato Pakoras and flavorful Stuffed Aloo Pakoras, perfect for a rainy day or as a delightful snack. Tomato Pakoras are tangy and spicy with a hint of sweetness from ripe tomatoes, while Stuffed Aloo Pakoras feature tender boiled potatoes filled with a zesty garlic chutney. Both snacks are coated in a crispy besan batter and fried to golden perfection, making them an irresistible treat for any occasion. You can enjoy these tamater ke pakode and stuffed aloo ke pakode with hot cup of tea or coffee.  These tomato pakora are known as tomato na bhajia. Here tomato is topped with spicy green chutney and then dipped in gram flour batter and fried to perfection. Where as stuffed potato pakora is also called lasaniya batata bhajiya in Gujarati. These pakodas are very famous Gujarati street food. Follow this detailed recipe to make these mouthwatering fritters at home.

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Ingredients

  

For Tomato Pakora:

• 3 ripe tomatoes medium-sized
• 3 green chilies adjust to taste
• 1- inch piece of ginger
• 1 cup fresh coriander leaves
• 1 tsp cumin seeds
• 1/2 tsp black salt
• 1/2 tsp regular salt to taste
• 1/2 cup sev or bhujia optional, for thickening
• 1 tbsp oil
• 1 cup besan gram flour
• 2 tbsp rice flour
• 1/2 tsp ajwain carom seeds
• 1/4 tsp turmeric powder
• 1/2 tsp regular salt for batter
• Water as needed

For Stuffed Aloo Pakora:

• 8 small potatoes
• 1/2 cup garlic chutney recipe below
• 1 cup besan gram flour
• 2 tbsp rice flour
• 1/2 tsp ajwain carom seeds
• 1/4 tsp turmeric powder
• 1/2 tsp regular salt
• Water as needed
• Oil for deep frying
• Garlic Chutney for Stuffing:
• 8-10 cloves garlic
• 1/2 tsp salt
• 1/2 tsp Kashmiri red chili powder
• 1 tsp coriander powder
• 1/4 tsp turmeric powder
• 1 tsp lemon juice
• 1 tbsp oil

Instructions

 

Prepare Garlic Chutney:

• In a mortar and pestle, grind the garlic cloves with salt until coarsely crushed.
• Add Kashmiri red chili powder, coriander powder, turmeric powder, and lemon juice. Mix well.
• Drizzle in a bit of oil and mix until the chutney has a slightly coarse texture. Set aside.

Prepare Potato :

• Wash and boil the small potatoes with just enough water to cover them. Cook for 2 whistles in a pressure cooker and let them cool.
• Peel the boiled potatoes and make a slit on one side of each potato, creating a pocket without cutting through completely.
• Stuff each potato with the prepared garlic chutney and set aside.

Prepare Tomato Pakora Filling:

• Blend the coriander, green chilies,cumin seeds,black salt, table salt, bhujiya sev and ginger into a smooth mixture.

Prepare Batter:

• For both pakoras, mix besan, rice flour, ajwain, turmeric powder, and salt in separate bowls for the tomato and potato batter.
• Gradually add water to form a thick batter that can coat the vegetables. The consistency should be similar to that used for vada pav.

Fry Tomato Pakoras:

• Heat oil in a deep frying pan.
• Cut tomatoes into thick slices and coat each slice with the green chutney. Dip in batter carefully.
• Fry the coated tomato slices in hot oil until golden brown and crispy on both sides. Remove and drain on paper towels.

Fry Stuffed Aloo Pakoras:

• Heat oil in a deep frying pan.
• Dip each stuffed potato into the batter, ensuring it is well coated.
• Fry the coated potatoes in hot oil until they are golden brown and crispy. Remove and drain on paper towels.
• Serve the Tomato Pakoras and Stuffed Aloo Pakoras hot with chutney or ketchup.

Video

Notes

Enjoy your homemade Tomato Pakoras and Stuffed Aloo Pakoras with family and friends! These crispy and flavorful fritters are sure to be a hit at any gathering.

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