Onion Tomato Thokku and chapati is a nostalgic dish for a lot of us, Tamilians. Whenever we used to travel, Chapati and Thokku would be packed and kept. It is like a mandatory thing in our house. It’s been quite a long time since I made Onion Tomato Thokku or travel thokku as we call it. We made the tomato onion thokku a few weeks back during our trip with our friends to Macau. We indulged in the Thokku laced chapati rolls for lunch. Even the children relished it and it was perfect finger friendly food – Chapati rolls!
If you are looking for “how to make soft chapatis”, check here.
I made this in the pressure cooker and finished it on a pan. It’s an OPOS – One Pot One Shot inspired recipe.
This recipe will work only in a two or a three liter pressure cooker. Using a bigger cooker may burn the ingredients. So, that’s a word of caution.
Here is a video of how to do Tomato Onion thokku.
I have used a three liter pressure cooker today. I have used 3 tablespoon of oil today. Double the oil to increase the shelf life of the Thokku. You can use it for two days without refrigeration. The Thokku stays fresh for one week if refrigerated.
We will need 2 cups of sliced onions and 2 cups of finely chopped tomatoes for this recipe. Around 3-4 Indian purple onions (American onions are big. Use less if using American onions), 4 ripe tomatoes.
# Heat oil in a pressure cooker and add in the mustard seeds. Let it splutter.
# Layer the sliced onions. No need to saute.
# Just add the chopped tomatoes on top of the onions.
# Add in the red chilli powder, turmeric powder, coriander powder and salt. Cover the pressure cooker and cook on a medium flame for 20 minutes. I got about 25 whistles.
# Remove from heat and wait for the pressure to settle down naturally.
# Open the cooker and transfer the Thokku to a pan. Cook the Thokku for 2-3 minutes to thicken up.
The Thokku is ready. Pack your bags and brighten up your travel with chapati and my favorite Thokku.
- 3 tablespoon vegetable / canola or sunflower oil
- ¼ teaspoon mustard seeds
- 2 Cups sliced onion
- 2 Cups finely chopped tomatoes
- ¼ cup water
- 1.5 teaspoon red chilli powder
- 1 teaspoon turmeric powder
- 2 teaspoon coriander powder
- ¾ teaspoon salt
- Heat oil in a pressure cooker and add in the mustard seeds. Let it splutter.
- Layer the sliced onions. No need to saute.
- Just add the chopped tomatoes on top of the onions.
- Add in the red chilli powder, turmeric powder, coriander powder and salt. Cover the pressure cooker and cook on a medium flame for 20 minutes. I got about 25 whistles.
- Remove from heat and wait for the pressure to settle down naturally.
- Open the cooker and transfer the Thokku to a pan. Cook the Thokku for 2-3 minutes to thicken up.
The post Onion Tomato Thokku, Thakkali Vengayam Thokku for Chapati, Picnic Combo appeared first on Kannamma Cooks.