Indian vegetable tomatoes

1. Wash the potatoes, boil them in a uniform until ready. Then peel it and mash it with a fork until pureed, without adding water or milk.

2. Peel the onion, wash and cut into small cubes.

3. Rinse the spinach under running water and dry it, spreading it out on a paper towel. Then finely chop.

4. Also wash the coriander greens, dry them and chop them finely.

5. Sift the required amount of flour into a bowl, add baking powder to it and stir the dry ingredients well. Next, put the spices - hot ground pepper, garam masala and salt. Mix the spices and flour thoroughly again.

6. In the middle of the flour, make a recess and pour in water. Add lemon juice. Gently stir the flour with the liquid, kneading the dough. It should be of a liquid consistency.

7. Add finely chopped potatoes, onion, spinach and cilantro to the bowl with the dough. Mix everything well together to evenly distribute the vegetables and herbs in the dough.

8. Pour a sufficient amount of vegetable oil into a deep frying pan (or a saucepan with a thick bottom). Put the pan on the fire and heat the oil over medium heat. Next, it is necessary to check the readiness of the oil for the frying process. To do this, it is enough to throw a piece of bread into the heated vegetable oil. As soon as it starts to sizzle and turns brown, you can start frying pakorov.

9. Using a tablespoon, scoop up the dough mixture with vegetables and gently lower it into the hot oil. Fry the tomatoes for about 5 minutes, until they are covered with a golden crust. Place the fried tomatoes on a paper towel or napkin to absorb excess fat. Then put them on a plate and serve them on the table with some sauce.

Bon appetit!