A Smooth and Delicious Tomato Choka

My humble offering today is Tomato Choka. It is humble because this recipe is very easy to make, but very tasty.  It requires few ingredients as well.  However, before I go to talking about how to make tomato choka, I would like to thank all visitors to my, blog especially those who leave comments. I make it my duty to read each comment I get, so keep the comments flowing.

Tomato Choka and Crix!

As you may be aware, I posted the Baigan Choka recipe sometime ago; Tomato Choka is just another type of Choka we prepare in Trinidad. What I will be doing is showing two ways in which we make it; I hope you enjoy it just as I do. This type of Choka also goes well with Sada roti ; I personally enjoy it with CRIX ! Both methods are easy and they produce a tasty choka.

tomato choka
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Use the best tomatoes you can find for this recipe.

Methods in Making Tomato Choka

There are two methods to making tomato choka.  The first method uses cooked tomatoes while the second uses raw tomatoes.  The choice of method will depend on your preferences.  However, the second method is a lot quicker to do.  You can have your choka ready within just five minutes.

tomato choka
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Tomato Choka: Method 1

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The first method is similar to the Baigan Choka. The tomatoes are either roasted or boiled and the skin removed. Care must be taken though because the tomato skin is very thin so it will cook very quickly.

The tomatoes are then crushed to a pulp.

Add onion, garlic, salt and pepper to taste.

Related:
Crispy Oven Fried Chicken
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In a kalchul fry garlic until brown and chongkay the tomato choka.

tomato choka
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Mix all the ingredients together and allow to cool.


Tomato Choka: Method 2

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Dice raw tomatoes and add chopped garlic, salt and pepper to taste.

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Add olive oil and mix well.

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Print

Tomato Choka

Course Vegetarian
Cuisine East Indian
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings 3
Author Felix (Simply Trini Cooking)

Ingredients

  • 5 to matoes
  • 1 small onion chopped
  • 4 cloves garlic
  • salt and pepper to taste

Instructions

  • First method – Roast or boil the tomatoes, remove the skin, and crushed to a pulp. Add onion, 2 garlic, salt and pepper to taste.
  • In a kalchul fry the remaining garlic until brown and chongkay the tomato choka. Mix all the ingredients together and allow to cool.
  • Second method – Dice raw tomatoes and add chopped garlic, salt and pepper to taste. Add olive oil and mix well.

As I said earlier, Tomato Choka really goes well with Sada roti so I encourage you to make the roti when preparing this dish.

10 thoughts on “A Smooth and Delicious Tomato Choka”

  1. I love the taste of “fried garlic until brown”. Will try this recipe as it looks both simple and tasty.
    Keep up the good work. Really enjoy the pictures.

    Roger

  2. Gosh, you would not believe this but I am not a fan of tomatoes in general but love tomato choka. I do have a strong preference for the roasting of the tomatoes though, such a big difference in flavour (honestly, I even throw in a little of the roasted skin for a little extra smokiness – YUMMY). I have now spent about an hour on your blog. Really enjoying it!!

  3. Marjorie Viola Edwards-Patron

    My sis from T’dad, visiting in DC/VA made some tomato choka last week, one day for breakfast. It was great. I knew all about it from home but never really got into it. I just called her in DC and she said that she was having tomato choka for breakfast. I turned on the computer and asked for Tomato choka Trinidad style and I got you. I am so happy. Going to make it right now. #1 method. I will look for sada roti next. Just remembered that I do have a West Indian cookbook. God Bless and thanks for your blog.

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