Surat na tomato na bhajiya are batter-fried tomato fritters. These are popular street food snacks from Surat, Gujarat. They deep fry thick slices of tomatoes, layered with spicy chutney, dipped into a chickpea batter.
When I decided to feature the Surati Street Food, the main attraction was the Surati Paratha and Randeri Aloo Puri. These Surat Tameta Na Bhajiya, Collegian Bhel, and Surti Cold Coco Milk Shake happened as I also wanted some easy and simple recipes to make.
Planning on the Tameta Na Bhajiya was quite tricky as I knew my Hubby Dear would not welcome it. So serving him the rest on the platter, Amma and I enjoyed these pakodas.
Very similar to this Surat Tameta Na Bhajiya, is the Banaras' special Tomato Bajji or Tomato Chop. My inspiration was this recipe to try.
As a pakoda lover, anything covered and deep-fried, I am game for it. So I surely enjoyed these. This is the last in this series featuring street food special dishes. If you are not up to scanning the streets for these delicious dishes, I recommend you make it in your kitchen!
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Ingredients for Surat na tomato na bhajiya
Tomatoes are the main ingredients and the spice comes from spreading a layer of spicy green chutney over the slices before deep frying it.
For the Green chutney - You can add mint leaves along with coriander for the green chutney as well.
Spices - We have used only cumin in the chutney and that surely adds flavour.
For the batter, you can spice it more apart from adding just the red chilies.
Instructions ~ Step by Step Process shots
How to make Surat Tameta Na Bhajiya
For the Green Chutney
In a mixer jar, take all the ingredients listed for chutney, add little water and grind to a smooth paste.
Remove to a bowl, add lemon juice and salt, adjust seasoning if required.
For the batter
In a bowl, take the gram flour, turmeric powder, red chili powder, and salt.
Slowly add water to make a thick batter
Making the Tomato Bhajiya
Heat the cooking oil in a kadai, make sure it is hot enough. Simmer until you slice the tomatoes.
Wash and slice the tomatoes into 1/4 inch thick slices.
Apply a teaspoon of green chutney on the tomato slices, dip the slice into the batter with the chutney facing the top.
Make sure the slice is completely covered.
Gently drop into the hot oil, let the bottom get cooked well, flip it over the other side to cook.
Cook on both sides, drain on a kitchen towel.
Serve hot with green chutney or ketchup.
Substitutions
You can use readymade chutney to stuff the pakodas as well.
If you don't have besan, you can make a mix of wheat four and all-purpose flour along with cornflour as well.
Add half of the mint leaves along with coriander leaves to make them more flavoursome.
You can consider adding some chili flakes as well as the batter for extra spice.
Variations
If you are conscious of deep frying these, you could try other methods of cooking this in paniyaram pan or appey pan. However, the taste may not be the same. Airfyer is also another best option.
Coming to the batter, you can spice it up more by adding spices to the batter along with coriander leaves, etc.
Equipment
If you are deep-frying these Surat na tomato na bhajiya, you would need a deep pan or a wok for deep frying. Else a paniyaram pan or an airfryer.
Storage
This is not a dish you can store. It requires you to make it fresh.
Expert Tips
If you are worried about the batter getting stuck to the pan, gently drop these Surat Tameta Na Bhajiya into the hot oil, stir around the slices to let the oil sweep over it. This way the uncooked portion on the top will get cooked and will not stick to the pan when you flip it.
Make the green chutney very thick so that it doesn't steep into the oil from the pakodas.
Make sure to remove the sides and juice after slicing the tomatoes.
Recipe
Surat Na famous Tomato Na Bhajiya Recipe
Ingredients
- 2 medium Tomatoes
For the Batter
- 1.5 cup Besan / Gram Flour
- 1/4 teaspoon Turmeric Powder
- 1 teaspoon Red Chilli Powder
- Salt to taste
- Water
For the Green Chutney
- 1 cup Coriander Leaves
- 5-6 Green Chillies
- 1/2 inch Ginger
- 1 teaspoon Cumin Seeds
- 1/2 Lemon Juice
- Cooking Oil for deep frying
- Salt to taste
Instructions
How to make Surat Tameta Na Bhajiya
For the Green Chutney
- In a mixer jar, take all the ingredients listed for chutney, add little water and grind to a smooth paste.
- Remove to a bowl, add lemon juice and salt, adjust seasoning if required.
For the Batter
- In a bowl, take the gram flour, turmeric powder, red chili powder, and salt.
- Slowly add water to make a thick batter.
Making the Tomato Bhajiya
- Heat the cooking oil in a kadai, make sure it is hot enough. Simmer until you slice the tomatoes.
- Wash and slice the tomatoes into 1/4 inch thick slices.
- Apply a teaspoon of green chutney on the tomato slices, dip the slice into the batter with the chutney facing the top.
- Make sure the slice is completely covered.
- Gently drop into the hot oil, let the bottom get cooked well, make sure you stir on the sides for the hot oil to cover the top, this way it gets cooked and won't get stuck to the pan when you flip it.
- Cook on both sides, drain on a kitchen towel.
- Serve hot with green chutney or ketchup.
Nutrition
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Radha says
What a delicious bhajiya! Slices of tomato with chutney and then deep fried....sounds like heaven and can't wait to try this recipe.
Harini says
I fear these bhajiyas are a little tricky with the tomato and green chutney. But you made them seem so simple to try. Shall keep in mind for the next time I plan any bhajiya 🙂
Rafeeda - The Big Sweet Tooth says
I have never heard of bhajiyas with tomato. Now that sounds absolutely intriguing to me, though I fear they may be a bit messy to make...