Stuffed Tomato Bonda

Recipe by
Total Time:
15-30 minutes
Serves:6
Rated 4 based on 100 votes
4
Cuisine: Indian Recipe
Technique: Deep-Fry Recipe
Difficulty: Medium

Take a look at more Starter Recipes. You may also want to try Healthy Oil Free Tandoori Chicken, Best Oil Free Murg Tikka , Easy Oil free Barbecued Chicken

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4

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.