These tomato pakora are juicy and delicious, with slices of fresh, vine ripened tomatoes wrapped in a garlicky, spiced batter.
Pakoras hail from India and are one of my all-time favourite snacks, combining crisp and soft with just the right amount of spice.
Pakoras are most commonly made with vegetables like potato, onion or spinach; either cut into bite size chunks and dipped in batter before frying (like these sweet potato pakoras) or shredded and combined with batter to make a scoopable mixture that can be lowered into the oil (like these okra pakoras).
Tomatoes might not be the first thing you'd think of when giving pakora making a go, but I promise they're incredibly delicious and the burst of juicy tomato when you bite through the part crispy, part doughy batter is just heavenly.
The best thing about tomato pakoras is that they're really easy to make. You'll start with the batter, mixing chickpea flour, rice flour, hot chilli powder, coriander, turmerics and garlic with a little water.
Then it's just a case of dipping sliced tomatoes into the batter and then lowering into hot oil to fry until golden and delicious. It's a rather enjoyable process and the results are well worth it.
Tomato pakoras are best served hot and fresh, straight out of the fryer with a fresh green chutney on the side.
Here's the full tomato pakora recipe, complete with step-by-step photos to help you along the way.
Ingredients
- 125 g (4.4 oz) chickpea flour
- 25 g (0.9 oz) rice flour
- 1/2 tsp (0.5 tsp) salt
- 1/4 tsp (0.3 tsp) freshly ground black pepper
- 1/2 tsp (0.5 tsp) hot chili powder
- 1 tsp ground coriander
- 1/2 tsp (0.5 tsp) turmeric powder
- 1/2 tsp (0.5 tsp) garlic granules
- 6 salad tomatoes cut into 1-1.5cm (½ inch) slices
- vegetable oil (canola oil) to fry
Equipment
- Deep fat fryer or suitable high-sided saucepan
Instructions
Arrange the tomato slices on kitchen paper and lightly salt. This will help draw out excess moisture.
Put the chickpea flour, rice flour, salt, coriander, hot chilli powder, turmeric and garlic in a large mixing bowl.
Whisk together.
Measure 175ml (3/4 US cups) of water a little at a time, whisking until you have a thick, pancake-like batter - you might not need all of the water. Leave to rest for 10 minutes.
Prepare the oil in your deep fat fryer or a large, high-sided saucepan. It’s no more than one third full to allow for safe expansion during heating and cooking.
Heat the oil to 180C (355F) or until a little bit of batter dropped into the oil bubbles.
Put a few slices of tomato into the batter.
Turn so that they are well coated. Don’t dip all of them at once as you’ll overcrowd the pan. Aim for 3-4 pieces at a time.
Lower the coated tomato pieces into the oil slowly so that they don’t drop straight to the bottom and stick.
Fry for 4 minutes until crisp and golden, turning gently as needed.
Lift from the pan using a slotted spoon or straining spoon and place on a plate lined with kitchen paper to allow the oil to drain.
If you like, you can place the drained pakora on a baking sheet in a low oven to stay hot and crisp while you fry the rest of the batch.
Tomato Pakora
What is pakora?
Pakora is an Indian snack or starter made by coating vegetables or sometimes meat in a spiced chickpea flour batter and then deep-frying.
They’re often served with chutney or sauces for dipping and make a great vegan party food or snack.
Is this pakora recipe easy to make?
This Tomato Pakora recipe is easy to make and can be ready in under 30 minutes. The batter comes together quickly and the pakoras can be fried in batches while you prepare the dipping sauce.
Will I need any special equipment to make Tomato Pakora?
This recipe is really simple, so you'll only need a bowl, measuring cups or scales, utensils and a deep fat fryer or high-sided saucepan.
There's always a complete list of suggested equipment on the recipe card below my recipes if you're in doubt.
I also always include links to example products, to show exactly what I used to make each recipe.
What is gram flour, is it the same as chickpea flour?
Gram flour is made from chickpeas and is sometimes called chickpea flour or besan. It's available in supermarkets worldwide these days, usually in the world food aisles.
It's a really lovely ingredient to cook with as it has a slightly nutty taste and a light, fluffy texture.
It's also gluten-free, making it perfect for those with gluten sensitivities or allergies.
What can I use instead of gram flour?
There's no exact substitute for gram flour, but you could try using a gluten-free all-purpose flour or even ground almonds.
Do bear in mind that the final result will be slightly different in terms of texture and taste if you make this substitution.
What is rice flour?
Rice flour is a gluten-free flour made from finely milled rice. It's used in this recipe to help bind the batter and give it a light, crispy texture.
You can find it in most supermarkets these days, usually in the baking aisle or with gluten-free products.
It's important to note that rice flour is different from rice powder. Rice powder is made from rice that's been cooked and then dried and ground to a powder. It won't work in this recipe as it produces a sticky texture and wouldn't give the batter a lovely crispness like rice flour.
What can I use instead of rice flour?
If you can't find rice flour, you could try using cornflour, tapioca flour or potato flour.
These flours all contain high amounts of starch, similar to rice flour. When starchy flour is fried in a coating it gives a lovely crisp result.
This is because the starch molecules swell up and burst, forming a crisp barrier around the food being fried.
So when looking for a replacement for rice flour, find some sort of high starch flour.
Are these Tomato Pakora suitable for vegetarians?
Yes, Tomato Pakora are suitable for vegetarians as they contain no meat or fish.
Animal-derived products can be used to thicken, colour or flavour sweet and savoury food, so it sneaks into the most surprising ingredients!
So always make sure that you double-check all of your ingredients labels to ensure that they are vegetarian. Also, don't forget to check anything extra that you intend to serve with your Tomato Pakora.
Are these Tomato Pakora suitable for vegans?
Yes, Tomato Pakora are suitable for vegans as long as you use a vegan-friendly oil for frying. Check your labels to be sure. Very rarely there are some oils marketed as " vegetable" or " sunflower" oil are actually blends that contain animal products.
Are these Tomato Pakora gluten-free?
Yes, these Tomato Pakora are gluten-free as long as you use the ingredients in the recipe card. Chickpea flour (also called gram or besan flour) and rice flour are both naturally gluten-free.
However, do check your labels to be sure as some commercially produced brands of chickpea flour and rice flour may have been
Double-check all of your ingredients labels to make sure that they are gluten-free. Don't forget to check anything extra that you intend to serve with your Tomato Pakora.
Are these Tomato Pakora keto-friendly?
No, Tomato pakora isn't keto-friendly for a few reasons.
First, tomato is high in carbs. One small Tomato Pakora has around 6 grams of carbs.
Secondly, the batter is made with chickpea flour and rice flour. These are both high in carbs and would push the Tomato Pakora over your daily carb allotment if you're following a standard ketogenic diet.
You may think that chickpeas are keto-friendly, but they're actually quite high in carbs. One cup of cooked chickpeas has around 40 grams of carbs.
So while Tomato Pakora may be vegetarian, gluten-free and vegan, they're not keto-friendly.
Are these Tomato Pakora suitable for those on a FODMAP diet?
Yes, this Tomato Pakora recipe is suitable for those on a FODMAP diet as long as you use the ingredients in the recipe card. Tomatoes, chickpea flour (also called gram or besan flour) and rice flour are all low FODMAP ingredients.
However, do check your labels to be sure as some commercially produced brands of chickpea flour and rice flour may have been processed in a facility that also handles high FODMAP ingredients.
Double-check all of your ingredients labels to make sure that they are low FODMAP. Don't forget to check anything extra that you intend to serve with your Tomato Pakora.
Are these Tomato Pakora safe to eat while pregnant?
Yes, Tomato Pakora are safe to eat while pregnant as long as you follow a few simple guidelines.
First, make sure that the tomatoes you use are ripe. Ripe tomatoes are less likely to contain harmful bacteria that can cause food poisoning.
Secondly, be sure to wash your hands thoroughly before handling any food. This is especially important when working with raw ingredients like tomatoes.
Lastly, cook the Tomato Pakora thoroughly to kill any harmful bacteria.
Tomatoes are a potential carrier for Listeria. Listeria is a type of bacteria that can cause food poisoning, and it can be particularly dangerous for pregnancy. So be sure to cook the Tomato Pakora until they are piping hot all the way through.
As long as you follow these guidelines, Tomato Pakora should be safe to eat while pregnant. However, be sure to check with your healthcare provider if you have any concerns.
A Mummy Too does not offer medical advice. Please seek help from a medical professional if you need further information or have any concerns.
Are these Tomato Pakora healthy?
Tomato Pakora are fried, so they will absorb some of the oil they're cooked in.
However, you can minimize the amount of oil absorbed by using a light hand when coating the Tomato Pakora in batter and by draining them on paper towels after cooking.
Tomatoes are a good source of vitamins A and C, and they're also a good source of fiber. The chickpea flour and rice flour in the batter add some protein and additional nutrients.
So while Tomato Pakora are not technically healthy, they are not as unhealthy as some other fried foods.
Is Tomato Pakora suitable for babies and toddlers?
No, these Tomato Pakora are not suitable for babies and toddlers.
Tomato Pakora are fried, and fried foods are generally not recommended for young children. The American Academy of Pediatrics recommends avoiding fried foods altogether until children are at least 2 years old.
Additionally, Tomato Pakora contain small pieces of tomato that could be a choking hazard for young children.
So while Tomato Pakora might be a tempting treat for your little one, it's best to wait until they're a bit older to enjoy them.
The NHS has some fantastic resources on their website on what to feed babies and young children.
A Mummy Too does not give medical advice. If you have any questions or concerns please speak to a health professional.
What goes well with Tomato Pakora?
Pakora is traditionally served as a snack or street food. So what you serve it with is entirely up to you!
One popular way is to serve them as an appetizer with a dipping sauce. This recipe has a little heat from the chilli powder, so it could be good with a creamy raita dip.
Tomato Pakora also makes a great side dish, and they go well with many different main courses. You could even serve them with a salad as a main!
What kind of Tomato should I use for this recipe?
I like to use plum tomatoes for this recipe as they have a firmer texture and hold their shape well when fried. You could also use regular tomatoes, but you may find that they release more water and make the batter a little thinner.
Do I need to peel the Tomato before making Tomato Pakora?
No, you don't need to peel the Tomato before making Tomato Pakora.
The skin of the Tomato will become nice and crispy when fried, so there's no need to peel it off.
Can I make the Tomato Pakora without tomatoes?
Well, Tomato Pakora need tomatoes to be Tomato Pakora! If you can't eat tomatoes, you could try some of my other pakora recipes, including Beetroot pakora, Cabbage pakora and even Egg pakora!
You can make pakora with other vegetables too - potato, aubergine and cauliflower all work well.
How should I store Tomato Pakora?
These Tomato Pakora are best enjoyed fresh and hot. However, if you have leftovers, they will keep in an airtight container in the fridge for up to 2 days.
To reheat, simply fry them in a little oil until piping hot all the way through. You can also reheat them in the microwave, although this will make them a little softer.
Can I make Tomato Pakora ahead of time?
Yes, you can make the batter for Tomato Pakora ahead of time and store it in the fridge until you're ready to cook.
The batter will keep in the fridge for up to 2 days. When you're ready to cook, simply dredge the Tomato Pakora in the batter and fry as normal.
How long will Tomato Pakora keep?
These Tomato Pakora are best enjoyed fresh and hot. However, if you have leftovers, they will keep in an airtight container in the fridge for up to 2 days.
To reheat, simply fry them in a little oil until piping hot all the way through. You can also reheat them in the microwave, although this will make them a little softer.
Can I leave Tomato Pakora out on the counter?
No, you should not leave Tomato Pakora out on the counter.
Tomato Pakora are fried, and fried foods are best kept hot. If they cool down too much, they will become soggy and oily.
Can I keep Tomato Pakora in the refrigerator?
Yes, Tomato Pakora will keep in the refrigerator for up to 2 days.
To reheat, simply fry them in a little oil until piping hot all the way through. You can also reheat them in the microwave, although this will make them a little softer.
Can I freeze Tomato Pakora?
Yes, you can freeze Tomato Pakora! I find it best to freeze pakora which are only lightly cooked, so that when you reheat them they don't burn.
Simply place them in a single layer on a baking sheet and freeze for 1-2 hours, or until solid. Once frozen solid, transfer the Tomato Pakora to an airtight container or freezer bag and store in the freezer for up to 3 months.
This method keeps the pakora from sticking together in the container.
How should I defrost my Tomato Pakora?
Tomato Pakora can be defrosted in the fridge overnight, but I find that frozen vegetable dishes like this cook better from frozen.
You can simply fry them in a little oil until piping hot all the way through. You may need to cook them for a minute or two longer than usual if they're frozen.
Or you could bake your pakora in the oven at 180C (350F) for 15 minutes, or until heated through.
Can I make these Tomato Pakora in a different quantity?
This recipe produces 24 pakoras from 6 tomatoes, so if you want to make less I totally understand! Luckily 24 is a pretty easy portion to divide or multiply and the ingredients are in pretty easy to adjust quantities.
So simply adjust the number of tomatoes you use to make as many or as few Tomato Pakora as you need. For example, each tomato produces 4 pakora pieces. So you could use 3 tomatos to make 12 pakora, or 12 tomatoes to make 48 pakoras.
You should have enough rice and gram flour leftover in a bag to make enough batter for hundreds of pakoras. So long as you keep the ratio of batter roughly the same, you can make plenty more.
Some kinds of gram and rice flour are more absorbant than others, so the amount of water is an approximation. So as long as your batter is smooth and similar consistency to pancake batter (as pictured), you should be fine!
Or, if you're making fewer pakora just make less batter by halving the amount of batter you make.
Can I make Tomato Pakora in a stand mixer such as a KitchenAid or Kenwood Mixer?
Yes, Tomato Pakora can be made in a stand mixer.
Simply place all the ingredients for the batter into the bowl of your stand mixer and mix on low speed until combined. Once the batter is combined, increase the speed to medium and mix for 1-2 minutes, or until the batter is smooth.
Make sure you scrap down the sides of the bowl until everything is incorporated, otherwise you'll end up with lumps in your batter.
Can I make Tomato Pakora with a food processor?
Yes, Tomato Pakora can be made in a food processor. There's no gluten in the gram or rice flour, so you shouldn't need to worry about your batter becoming overmixed.
Simply place all the ingredients for the batter into the bowl of your food processor and blend until combined. Once the batter is combined, blend for 1-2 minutes, or until the batter is smooth.
How can I make sure my Tomato Pakora turns out perfectly?
There are a few things you can do to make sure your Tomato Pakora turns out perfectly:
- Use fresh, ripe tomatoes. This will ensure that your pakora are nice and soft. However, make sure you don't use tomatoes which are too soft, or they'll be very mushy.
- Make sure your oil is hot enough before adding your pakora. If your oil isn't hot enough, the coating on your pakoras won't cook immediately and will absorb oil. So to avoid greasy pakoras, make sure your oil is hot enough!
- If the oil is too hot, the outside of your pakora will cook too quickly and the inside will be raw. If the oil isn't hot enough, your pakora will absorb oil and be greasy.
- Do not overcook the pakora. Once they start to turn golden brown, take them out of the oil.
- Once they're cooked, drain excess oil from your pakora and leave them to rest on a sheet of clean kitchen roll. Then sprinkle them with salt to season and keep them nice and crispy.
How can I deep fry my pakora safely?
Deep frying can be dangerous if you're not careful. So here are a few tips to help you deep fry your Tomato Pakora safely:
- Make sure any children or pets are out of the room while frying to avoid any accidents.
- Use a large, deep saucepan or wok for frying. This will help to prevent hot oil from splashing out and injuring you.
- Do not overfill your pan with oil. The oil should only come up about halfway up the sides of the pan.
- If you're using a pan with a lid, make sure the lid is slightly ajar to allow steam to escape. If you let the steam build in the pan, water droplets will form and drop into the pan, causing the oil to splutter.
- Do not leave your pakora unattended while they're frying. Stay close by in case the oil starts to splutter or boil over. Once they're cooked, use a slotted spoon or tongs to carefully remove them from the hot oil.
How can I make Tomato Pakora without deep frying?
If you want to avoid deep-frying, you can try baking your Tomato Pakora instead. Simply preheat your oven to 200C/400F and line a baking sheet with parchment paper.
Once your batter is ready, dip each tomato slice into the batter, making sure it's well coated. Then place the battered tomato slices onto the prepared baking sheet and bake for 15-20 minutes, or until golden brown.
Your baked pakoras won't be as crispy as deep-fried ones, but they'll still be delicious!
Can I use fresh garlic instead of garlic granules?
I wouldn't recommend using fresh garlic, as it will burn before the pakoras are cooked.
Burnt garlic tastes awful and will completely overpower your pakoras. So it's best to use garlic granules, or garlic powder if you can't find any granules.
What kind of oil do you use for frying pakora?
It's best to use an oil with a high smoke point for deep frying, like vegetable, rapeseed or sunflower oil.
While olive oil was one of the original oils used for deep frying, it's not as good as the options available now.
This is because olive oil has a lower smoke point than other types of olive oil. A low smoke point means that olive oil begins to burn and produce smoke at lower temperatures than other kinds of oil.
Why did my Tomato Pakora turn out wet/soft/dense?
There are a few reasons why your Tomato Pakora might turn out wet or dense:
- You didn't drain the tomatoes properly. Be sure to drain your tomatoes before adding them to the batter. Otherwise, they'll make the batter too wet and your pakoras will be dense.
- You used too much water in the batter. If your batter is too wet, your pakoras will be dense. So be sure to add the water a little at a time, until you have a thick, smooth batter.
- You didn't fry the pakora long enough. If you don't fry the pakora long enough, they won't be crispy and will be dense. So be sure to fry them until they're golden brown.
- You used self-raising wheat flour instead of gram flour. Self-raising wheat flour contains baking powder, which will make your pakoras dense. So be sure to use gram flour or one of the alternatives mentioned earlier in this section.
- Your batter was too thick. If your batter is too thick, your pakoras will be dense. So be sure to add the water a little at a time, until you have a thick, smooth batter.
What can I do with any leftover Tomato Pakora batter?
If you have any batter left over, you can use it to make Onion Pakora!
Simply add some sliced onions to the batter and follow the same frying instructions. You can also use the batter to make Cauliflower Pakora.
Again, simply add some cauliflower florets to the batter and fry as usual.
How can I add/change the flavours in these Tomato Pakora?
There are a few ways you can change up the flavours in these Tomato Pakora.
- If you want a more Indian flavour, try adding some garam masala to the batter. This will give your pakoras a nice warm, spiced flavour.
- If you want a more Chinese flavour, try adding some five-spice powder to the batter. This will give your pakoras a lovely fragrant, slightly sweet flavour.
- If you want a more Italian flavour, try adding some dried oregano and basil to the batter. This will give your pakoras a nice herby flavour.
- And of course, you can always change up the dipping sauces. Tamarind chutney is a classic, but why not try something different like sweet chilli sauce, mint yoghurt or even BBQ sauce?
Where is the origin of Tomato Pakora?
Tomato Pakora is thought to have originated in India. Pakora is a popular snack food in India, and there are many different types of pakora.
The word "pakora" comes from the Hindi word "pakodna", which means "to fry". So Tomato Pakora is simply fried, batter-coated tomatoes.
Pakora is thought to have originated in the region of Punjab, in north-western India. This region is known for its varied cuisine, which often includes fried street food.
Tomato Pakora is usually served with a dipping sauce, such as tamarind chutney or mint yoghurt. However, you can also serve it with sweet chilli sauce or whatever you fancy!
I hope this gives you everything you need to know about Tomato Pakora! If you have any other questions, feel free to leave a comment below and I'll do my best to answer them.
Happy cooking!
Print this tomato pakora recipe
Tomato Pakora Recipe
Ingredients
- 125 g (4.4 oz) chickpea flour
- 25 g (0.9 oz) rice flour
- 1/2 tsp (0.5 tsp) salt
- 1/4 tsp (0.3 tsp) freshly ground black pepper
- 1/2 tsp (0.5 tsp) hot chili powder
- 1 tsp ground coriander
- 1/2 tsp (0.5 tsp) turmeric powder
- 1/2 tsp (0.5 tsp) garlic granules
- 6 salad tomatoes cut into 1-1.5cm (½ inch) slices
- vegetable oil (canola oil) to fry
Equipment
- Deep fat fryer or suitable high-sided saucepan
Instructions
- Arrange the tomato slices on kitchen paper and lightly salt. This will help draw out excess moisture.
- Put the chickpea flour, rice flour, salt, coriander, hot chilli powder, turmeric and garlic in a large mixing bowl and whisk together to confirm.
- Measure 175ml (3/4 US cups) of water a little at a time, whisking until you have a thick, pancake-like batter - you might not need all of the water. Leave to rest for 10 minutes.
- Prepare the oil in your deep fat fryer or a large, high-sided saucepan. It’s no more than one third full to allow for safe expansion during heating and cooking.
- Heat the oil to 180C (355F) or until a little bit of batter dropped into the oil bubbles.
- Put a few slices of tomato into the batter and turn so that they are well coated. Don’t dip all of them at once as you’ll overcrowd the pan. Aim for 3-4 pieces at a time.
- Lower the coated tomato pieces into the oil slowly so that they don’t drop straight to the bottom and stick.
- Fry for 4 minutes until crisp and golden, turning gently as needed.
- Lift from the pan using a slotted spoon or straining spoon and place on a plate lined with kitchen paper to allow the oil to drain.
- If you like, you can place the drained pakora on a baking sheet in a low oven to stay hot and crisp while you fry the rest of the batch.
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Nutrition
If you enjoyed this recipe be sure to check out my cauliflower pakora recipe.
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