Tomato Fritters Chaat

Tomato Bajji Masala.

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.

Suggestions: Adjust the deep frying time of the tomato according to its size.
Variations: Use ripe roma tomatoes in place of vine tomatoes if desired.
Other Names: Tomato Fritters Chaat, Tomato Bajji Masala.

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Traditional Tomato Pickle

Tomato Ooragaya.

This is a traditional way of preparing a tomato pickle. The preparation takes quite a long time but the tomato pickle stays fresh for a year. Tomatoes are sun dried and ground into paste along with spices. Finally the pickle is tempered with dals and spices and filled in a clean dry jar.
Makes: around 2 Cups of Tomato Pickle.

Ingredients:

Tomato 6 – 7 Small
Tamarind 2 inch sized ball
Red Chilli Powder 2 tbsps
Fenugreek seeds 1 tsp
Mustard seeds 1 tsp
Cumin seeds 1 tsp
Ginger 1 inch piece
Garlic cloves 8
Asafoetida 1/2 tsp
Turmeric Powder 1/2 tsp

Talimpu:

Chana dal 1 tbsp
Urad dal 1 tsp
Mustard seeds 1 tsp
Cumin seeds 1 tsp
Oil 4 tbsps

Method of preparation:

Wash and pat dry the tomatoes.
Chop the tomatoes into 4 – 8 pieces.
Peel and slice the garlic pods.
Peel and finely chop the ginger.

In a mixing bowl, mix together chopped tomatoes, 3/4 cup of salt and turmeric powder.
Transfer the tomatoes into a jar and leave it for 3 days.
After 3 days, squeeze the tomatoes and reserve the liquid and the tomatoes.
Transfer the liquid into a wide vessel and stir in the tamarind.
Arrange the squeezed tomato on a plate.
Keep the liquid and the tomato under direct sunlight for 3 days.
Make sure the tomato pieces are completely dried or else leave the tomato to dry for couple more days.

In a pan, separately dry roast fenugreek seeds, mustard seeds and cumin seeds until aromatic.
Using a blender, blend together above toasted ingredients along with asafoetida into fine powder.

Then add the dried tomatoes, reserved liquid, above spice powder, red chili powder and ginger into smooth paste.

In a small pan, add all talimpu ingredients in order along with garlic.
When urad dal turns light brown, add this talimpu to above tomato mixture.
Mix well and store tomato pickle tight in a clean jar.
Tomato pickle stays for around a year if necessary precautions are taken.
Serve traditional tomato pickle with rice or idly or dosa etc
Notes: Make sure to dry the tomato well.

Suggestions: If the tomato is either too sweet or sour, adjust the tamarind and salt accordingly. Adjust the spice with the red chile powder.
Variations: Use a microwave to reduce the liquid into half or use sun dried tomatoes in place of the whole tomatoes.
Other Names: Tomato Pickle, Tomato Ooragaya.

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