Tomato pora makha is a smoky, tangy Bengali dish. It is amazing as a dip, or even on toast. Or enjoy it with steamed white rice. Tomato Pora Makha literally translates to “mashed roasted tomatoes” in Bengali. If you're a fan of bold flavors, rustic textures, and minimalistic cooking with maximum impact, then Tomato Pora Makha is a dish you absolutely must try.
I used green heirloom tomatoes for this dish, but you can use any variety of tomatoes here. Rooted in Bengali cuisine, this humble recipe transforms simple ingredients into a lip-smacking delicacy that's smoky, tangy, spicy, and deeply comforting.
Tomato Pora Makha is made by roasting tomatoes over an open flame or in an oven until charred, then mixing them with mustard oil, green chilies, onions, and salt. Sometimes a touch of garlic or coriander leaves is added for extra flavor.
Ingredients for Tomato Pora Makha
Green Heirloom Tomatoes - In summer heirloom tomatoes are so good, and so I had to use that, but this dish will be equally good with any variety of tomatoes you use.
Green chili and garlic - Along with roasting green tomatoes, I also roasted a couple fresh green chilies and some garlic cloves.
Onion and Cilantro leaves - I will recommend using red onion for this dish, as it adds a pungent aroma that goes so well with the charred tomatoes. Fresh cilantro leaves will give that refreshing aroma, adding a lovely balance to this Tomato Pora Makha.
Mustard Oil - You need a small amount of the mustard oil, but it is somehow the key of this dish. So do use a good quality mustard oil.
Regional and Personal Variations
Every Bengali household has its own way of making Tomato Pora Makha. Some variations include:
- Adding roasted garlic for depth of flavor.
- Tempering with panch phoron (Bengali five-spice) in mustard oil before mixing.
- Using charcoal-smoked tomatoes for an extra rustic flavor.
- Including boiled potatoes or mashed eggplant for a mixed pora makha.
Steps to make Tomato Pora Makha
- Wash and pat dry the tomatoes. Then drizzle a little oil and massage it around.
- Place a wire rack on open flame and roast the tomatoes until char. Toss and turn it around as you do that.
- Take the tomatoes out once done and add the garlic along with green chili. Roast those too.
4. Place the roasted tomatoes, green chili and garlic in a bowl and cover it. Leave it aside to softened and cool down for about 10 to 15 minutes.
5. Roughly chop the tomatoes and then pulse it with green chili and garlic. Add salt as per taste. Don't blend. Keep it chunky.
6. Transfer to a plate and add the onion and cilantro leaves. Then mix it all together with your clean hand. Check for salt and add more if needed. Drizzle more mustard oil on top and enjoy as a dip or with steamed white rice.
Please note that I added only 2 green chili as I cannot handle very spicy food. But if you would like it spicier, add some finely chopped green chili.
Tips for the Best Tomato Pora Makha
- Use fully ripe, juicy tomatoes for best results.
- Don’t skip the mustard oil — it gives the dish its signature pungency.
- Roast the tomatoes until the skin is well charred for that deep smoky flavor.
- Adjust the number of green chilies depending on your spice preference.
- Let it rest for 10–15 minutes before serving for the flavors to meld.
FAQs
Yes, but mustard oil is what gives this dish its authentic Bengali flavor. You can use olive oil or sesame oil as a substitute, but the taste will be different.
Absolutely. An oven or air fryer is a great way to get that roasted flavor if you don't have a gas stove. Just make sure the tomatoes are blistered and soft.
Tomato Pora Makha is best eaten fresh. However, you can store it in the fridge for up to 3 day. Bring it to room temperature before serving.
It can be, depending on how many green chilies you use. Adjust the spice level to your liking.
Tomato Pora Makha is a brilliant example of how a few humble ingredients can create something truly unforgettable. It’s quick, healthy, and bursting with flavor — a perfect addition to any Bengali meal or as a standalone side.
Here Are Few Simple Bengali Dishes You Must Try
Tomato Pora Makha
Ingredients
- 3 Green tomatoes
- 3 Tbsp Mustard oil
- 2 Green chili
- 4 Garlic cloves
- Few sprigs of cilantro leaves
- ¼ Medium size red onion
- Salt to taste
Instructions
- Wash and pat dry the tomatoes and then massage some mustard oil on it.
- Place a wire rack on the stove and place the tomatoes on it. Turn on the heat and let the tomatoes char for 5 minutes. Toss and turn in between as needed.
- Once the tomatoes are char all around, take it to a bowl. To the same wire rack add the green chili and garlic cloves. Let those char too for a minute or two and then transfer to the same bowl. Cover the bowl and let it rest for 10 to 15 minutes.
- Roughly chop the tomatoes, green chili and garlic. Add salt to taste. Then transfer it to a food processor and pulse it to a course consistency. Don't blend it too smooth.
- Transfer it to a bowl or plate and add the sliced onion and cilantro leaves to it. Use your hand to mix everything. Taste for salt and add more if needed.
- Tomato pora taste best when serve right away. Enjoy as dip or on toast. I loved it with steamed white rice.
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