Ingredients
-
8
-
1
-
1/4
-
2
-
1
-
2
-
1
-
1
-
1 - 1 1/2
-
1
-
-
-
-
-
Directions
Stuffed Tomato Pakora, From the Weekend magazine, Foodcourt column!, From the Weekend magazine, Foodcourt column!
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Steps
|
1
Done
|
Chop Off the Tops of Tomatoes. |
|
2
Done
|
Scoop Out Pulp and Seeds. |
|
3
Done
|
Turn Tomatoes Upside Down and Let Drain Completely on Absorbent Paper Towels. |
|
4
Done
|
Melt Butter in a Non-Stick Pan. |
|
5
Done
|
Add Onions and Chopped Mushrooms. |
|
6
Done
|
Stir-Fry Until Mushrooms Are Well-Browned and Almost Crisp. |
|
7
Done
|
Remove from Heat. |
|
8
Done
|
Add Grated Cheese, Green Chillies, Corriander and Mint Leaves. |
|
9
Done
|
Mix Well. |
|
10
Done
|
Stuff Tomatoes With Mushroom-Cheese Mixture. |
|
11
Done
|
Pack Tightly. |
|
12
Done
|
Make a Batter of Medium Thick Consistency by Mixing the Gramflour With the Chaat Masala Powder, Salt and a Little Water. |
|
13
Done
|
Dip Each Tomato Carefully in the Prepared Batter. |
|
14
Done
|
Deep Fry in Hot Oil. |
|
15
Done
|
Serve Hot With Chutney. |
