How to make Tomato Vada - Potato vadas stuffed in tomatoes, dipped in batter and deep fried.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Tomatoes (टमाटर), Potatoes (आलू)

Cuisine : Fusion

Course : Snacks and Starters

Tomato Vada

Hindi: tamatar
Relish a salad platter of thinly sliced tomatoes, with chunks of mozzarella, a drizzle of olive oil, sliced black olives and basil leaves. Arrange in concentric circles on a nice white plate. The word relish is just perfect here. And not just salads, for all those rich and good-looking Indian preps, the very famous onion-tomato masala is a must! Then, there are soups, beverages (call for the Bloody Mary!), snacks and even desserts made of these plump red things. Even the green ones are in use today. Must say, terrific tomatoes!

Tomato Vada Recipe Card

Tomato Vada
Print

Prep Time : 16-20 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Tomato Vada Recipe

  • Tomatoes red and firm 8 medium

  • Potatoes boiled, peeled and mashed 5 medium

  • Green chillies chopped 4

  • Garlic 8-10 cloves

  • Fresh coriander leaves chopped 2 tablespoons

  • Salt to taste

  • Oil 3 tablespoons

  • Mustard seeds 1/2 teaspoon

  • Curry leaves 5-6

  • Asafoetida 1/4 teaspoon

  • Turmeric powder 1/2 teaspoon

  • Lemon juice 1 tablespoon

  • Gram flour (besan) 1 1/4 cups

  • Soda bicarbonate a pinch

  • Red chilli powder 1/2 teaspoon

Method

Step 1

Grind green chillies and garlic to a paste. Place potatoes, garlic-green chilli paste, coriander leaves and salt in bowl. Heat two tablespoons of oil in a pan. Add mustard seeds. As they crackle, add curry leaves and asafoetida.

Step 2

Remove from heat and add to the potato mixture. Add one fourth teaspoon turmeric powder and lemon juice. Mix well. Make eight balls of the above mixture. Set aside. Take besan in a bowl, add soda bicarbonate, remaining turmeric powder, red chilli powder, salt and one tablespoon of hot oil.

Step 3

Make a batter of coating consistency using water as required. Take tomatoes and slice off tops. Scoop out seeds using a small spoon. Fill potato mixture in each tomato. Heat sufficient oil in a kadai.

Step 4

Dip the stuffed tomatoes in the batter and deep fry in medium hot oil till golden brown and crisp. Drain on absorbent paper. Serve hot tomato wadas with coconut chutney or spicy garlic chutney.

Step 5

You can also serve them sandwiched in pao.

Liked this recipes, Rate us :

MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.