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Tomato Fritters Chaat

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1 Tomato Fritters Chaat on Sat Sep 11, 2010 12:31 am

Sabir

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Whole tomatoes are dipped in besan batter and
deep fried on medium heat till golden brown.
The tomato fritters are then halved and
the juices are scooped out. Chopped onion,
spices and herbs are added to the juices and
this mixture is filled into the tomatoes and
served immediately.


Makes: 4 Servings of Tomato Fritters Chaat.



Ingredients:
Ripe Tomato 2 Medium
Besan / Gram Flour 5 tbsps
Soda bi Carb a Pinch
Onion 1
Roasted Peanuts 2 tbsps
Chaat Masala 1/2 tsp
Red Chili Powder 1/2 tsp
Cilantro few Sprigs
Lemon Juice 1 tsp
Salt to taste
Oil for Deep Frying

Method of preparation:
Peel and finely chop the onion.
Wash and finely chop the cilantro leaves.

Thoroughly wash the tomatoes and pat them dry.


In a deep small mixing bowl, add besan,
soda bi carb, few pinches of red chili powder
and salt.

Pour enough water to make the mixture into

somewhat thick batter.

Heat oil in a deep frying pan on medium heat.

When oil gets hot, dip the tomato into the besan

batter and thoroughly coat it with thick besan batter.

Carefully and slowly drop the coated tomato

into the hot oil.

Deep fry the tomato until it turns light golden
brown all over (around 5 minutes).

Scoop the hot oil from the deep frying pan and

pour over the just dropped tomato if the oil is

not deep enough to soak the tomato.


Remove the tomato fritter onto a absorbent paper.

Repeat the same with the other tomato.


Cool down the deep fried tomato a bit and cut

it into halves.
Scoop the juicy part of the tomato with help of a
sharp edged spoon into a small mixing bowl.

Repeat the same with remaining tomato halves.


To the mixing bowl having the tomato pulp and juices,

add chopped onion, cilantro, lemon juice, roasted peanuts,

red chili powder, chaat masala and salt.


Mix well and adjust any seasoning if required.


Fill the emptied tomato halves with the just

prepared tomato onion mixture.


Garnish with cilantro and serve tomato fritters

chaat immediately.


Notes: Make sure to get the besan batter right.

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