Ingredients

• For Filling:
• potato - 1 cup, boiled and lightly mashed
• green peas - 1/2 cup, cooked
• coriander leaves - 1 tbsp, chopped
• black gram (urad) dal - 1 tsp
• green chilli 2 to 3, chopped
• onion - 1/2 cup, chopped
• garlic - 2 flakes, crushed
• carrot - 1/2 cup, grated
• turmeric powder - 1/2 tsp
• chilli powder - 1/2 tsp
• oil - 2 tbsp
• mustard - 1 tsp
• salt to taste
• Coating Batter for Bondas:
• chick peas flour (besan) - 1 cup
• rice flour - 1/2 cup
• fenel (suanf) - 1 tsp, crushed
• cooking soda - 1/2 tsp
• chilli powder to taste
• salt to taste

How to Make Stuffed Tomato Bonda

• For filling:
• Heat oil in a fry pan.
• Add mustard and black gram dal.
• When the mustard crackles, add green chilli and onion and garlic.
• When onion is light brown add carrot. Cook for 2 minutes.
• Add chilli and turmeric powder. Fry for few seconds.
• Add potato, peas and salt.
• Mix well and remove from fire.
• Add coriander leaves.
• Coating batter for bondas:
• Combine all the ingredients together. Add enough water to form thick coating batter.
• To prepare bondas:
• Take 4-5 ripe but firm tomatoes and cut into halves.
• Carefully scoop out the center.
• Fill the tomato cups with one of the filling.
• Dip in coating batter and deep fry in hot oil.
• Serve hot with chutney.