Tomato Chutney Pakoda

Ingredients 

• 3 medium tomatoes
• Green chutney as required
• 2 cups gram flour (besan)
• ½ teaspoon red chilli powder
• ¼ teaspoon turmeric powder
• Salt to taste
• A pinch of baking soda
• ¼ teaspoon carom seeds (ajwain)
• Oil for deep-frying
• Chaat masala to serve

Method

1. Take gram flour in a bowl, add red chilli powder, turmeric powder, salt, a pinch of baking soda, carom seeds and sufficient water and whisk till you get a smooth and thick batter.
2. Slice the tomatoes into semi-thick roundels.
3. Heat sufficient oil in a kadai.
4. Spread a little green chutney on each tomato slice, dip them one by one in the batter and slide into hot oil. Deep-fry till golden and crisp. Drain on absorbent paper.
5. Transfer them onto a plate, sprinkle chaat masala over them and serve hot.