How to make Tamatar Chutney Cheese Pakode -
Tomato slices sandwiched with cheese slices, dipped in batter and deep fried.
This recipe is from FoodFood TV channel & has featured on Turban Tadka.
Main Ingredients : Red tomatoes, Gram flour (besan) (बेसन)
Cuisine : Indian
Course : Snacks and Starters
You can also find more Snacks and Starters recipes like Idli Mysore Masala Taco Toast Eggless Plum Cake - SK Khazana Sandwich Dhokla
Tamatar Chutney Cheese Pakode Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 0-5 minutes
Cook time : 11-15 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Tangy
Ingredients for Tamatar Chutney Cheese Pakode Recipe
Red tomatoes 3 medium
Gram flour (besan) 2 cups
Green chutney 4 tablespoons
Cheese slices as required
Oil for deep-frying
Red chilli powder 1/2 teaspoon
Turmeric powder 1/4 teaspoon
Carom seeds (ajwain) 1/2 teaspoons
soda bi carbonate a pinch
Ginger paste 1 teaspoon
Garlic paste 1 teaspoon
Salt to taste
Chaat masala for sprink
Method
Step 1
Heat sufficient oil in a kadai.
Step 2
Mix together gram flour, red chilli powder, turmeric powder, carom seeds, soda bi carbonate, ginger paste, garlic paste, salt and enough water to make a thick batter.
Step 3
Cut tomatoes into thick slices and make pairs. Apply green chutney on one slice of each pair, top it with a cheese slice and cover with the other tomato slice.
Step 4
Dip the tomato sandwiches in the gram flour batter, and deep-fry in hot till golden and crisp. Drain on absorbent paper. Sprinkle chaat masala, arrange on a serving plate and serve hot.
Nutrition Info
Calories : 1257 Kcal
Carbohydrates : 59.3 gm
Protein : 81.6 gm
Fat : 133.5 gm
Other : 35.7 gm
Most Visited Recipes
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.
