I made this when raw tomatoes were in abundance in the garden. The season is pretty much over and I am swimming in tomatoes right now. You must have heard of fried green tomatoes. Rather than breading and frying them, I decided to make it the Indian way. It was a welcome variation from the usual bajji’s that are made with onion or potato. There was a hint of tanginess from the tomatoes and everyone loved it. Off to the recipe.

My Notes
1. Serve bajjis immediately as they tend to lose their crispiness soon.
2. Tomatillo's can also be used after removing the outer skin.

1 year ago: Coconut Jaggery Kozhukattai
2 years ago: Akkaravadisal

Pictorial
1. Take besan, all purpose flour, rice flour, salt and chilly powder in a bowl. Mix well.2. Add ghee, asafoetida and baking soda. Mix.3. Using water form a batter that is not too thick nor too thin.4. Slice the raw tomatoes.5. Dip each slice in the batter and coat the slice.6. Heat oil and drop the coated pieces in the oil gently.7. Cook until both sides are golden brown. Serve with chutney.
Tasty snack ready.
Enjoy!