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Stuffed Tomato Pakora

From the Weekend magazine, Foodcourt column!

Ready In:
1hr
Serves:
Units:

ingredients

directions

  • Chop off the tops of tomatoes.
  • Scoop out pulp and seeds.
  • Turn tomatoes upside down and let drain completely on absorbent paper towels.
  • Melt butter in a non-stick pan.
  • Add onions and chopped mushrooms.
  • Stir-fry until mushrooms are well-browned and almost crisp.
  • Remove from heat.
  • Add grated cheese, green chillies, corriander and mint leaves.
  • Mix well.
  • Stuff tomatoes with mushroom-cheese mixture.
  • Pack tightly.
  • Make a batter of medium thick consistency by mixing the gramflour with the chaat masala powder, salt and a little water.
  • Dip each tomato carefully in the prepared batter.
  • Deep fry in hot oil.
  • Serve hot with chutney.
  • ENJOY!
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"From the Weekend magazine, Foodcourt column!"
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  1. Charishma_Ramchanda
    From the Weekend magazine, Foodcourt column!
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