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Stuffed Tomatoes

Tomatoes stuffed with a minty rice and chickpeas mix, coated in an egg-yogurt batter and grilled on a tandoor. Served with sesame-besan masala.

Stuffed TomatoesStuffed Tomatoes

Chef

:Roopa Gulati

Recipe Servings

:6

Recipe Cook Time

:45 Minutes

Recipe Rating

:
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Ingredients

  • 6 large firm tomatoes

    2 Tbsp soaked and boiled chickpeas

    5 Tbsp boiled rice

    1 large, finely chopped onion

    Salt and pepper

    1 Tbsp shredded mint leaves

    Cinnamon powder, a pinch

    2 tomatoes, peeled, seeded and chopped


    Batter:

    2 eggs

    75 gm gram flour

    75 ml yogurt

    1 tsp coriander powder

    1 tsp salt


    Besan-til masala:

    1 Tbsp oil

    2 tsp coriander seeds

    1/2 tsp mustard seeds

    1/2 tsp sesame seeds

    Hing, a pinch

    2 Tbsp gram flour

    4-6 green chillies

    Salt

Method

Cut the tops of the full tomatoes. Scoop out seeds.

Combine remaining filling ingredients. Season.

Fill into tomato cavities. Replace tops on tomatoes and secure with string.


For the batter:

Beat ingredients until smooth. Use to coat tomatoes.

Skewer onto sticks and bake in a hot oven/ tandoor until batter colors.

Serve with besan-til masala.


For the masala:

Heat oil and fry coriander and mustard seeds, followed by sesame and hing.

Stir well before adding gram flour.

Roast until colored.

Add chillies and salt.

Serve with tomatoes.

Key Ingredients: Tomato


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