tomato bajji recipe | stuffed tomato bonda | stuffed aloo tomato bonda

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this post is also available in ಕನ್ನಡ (Kannada), and हिन्दी (Hindi)

tomato bajji recipe | stuffed tomato bonda | stuffed aloo tomato bonda with detailed photo and video recipe. a classical juicy snack recipe made with tomato stuffed with spiced and mashed potatoes. unlike other bajji or bonda recipes, the potato stuffing is stuffed inside the tomato carve and later deep fried with a besan batter covering. it can be served as a bajji or it can also be topped with onions and sev to make tomato bajji chaat recipe to have the combination of flavours.
stuffed tomato bondatomato bajji recipe | stuffed tomato bonda | stuffed aloo tomato bonda with step by step photo and video recipe. snacks or chaat recipes are integral part of many indians and occupy most of the evening snacks. out of these snacks, most of them are based out of besan where spiced besan flour is used as a coating for deep-fried snacks. one such unique and popular snack also known as bajji is tomato aloo bajji recipe known for its juicy and tangy taste and flavours.

bonda or bajji recipes are typically made with vegetables which are moisture free or slightly hard in texture. for instance, it is common to see aloo bajji, mirchi bajji or mixed vegetable bonda with bread crumbs in it. however, it can also be made with other veggies and tomato is one of them. in this recipe, the tomato is carved and scooped from the centre and filled with spiced potato mash. thus, when deep-fried with besan batter, it makes crisp at the outside and moist and juicy inside with spice kick in it. further, once it is cooked, it cut into 4 halves and topped with finely chopped onions and some homemade sev. this is how it is served in street style. while it is not mandatory, to serve like this, but makes it more interesting and tasty. on other hand, you may serve it as it is like any other bonda making it a perfect snack with a cup of tea.

tomato bajji recipe

furthermore, i would like to add some more tips, suggestions and variations to the tomato bajji recipe. firstly, the selection of tomatoes are very crucial and critical for this step. it has to be juicy, ripe at the same time firm and tight. it has to hold shape when stuffed and deep-fried to make it a perfect snack. secondly, the stuffing is not limited to the potato-based stuffing. you may choose a vegetable mixture like peas, gobi and bean on top of potatoes. also, you may skip the spices and add only salt and pepper for it. lastly, these bonda’s has to be served immediately, after it is removed from hot oil. due to the fact that it is made with tomatoes, it may turn soggy soon as it had a lot of moisture in it. hence you need to plan it accordingly and deep fry it when you are about to serve it.

finally, i request you to check my other related snacks recipes collection with this post of tomato bajji recipe. it mainly includes my other recipes like chilli garlic breadsticks, aloo aur besan ka nasta, haldiram namkeen, buttermilk vada, tamarind candy, rava shankarpali, ulundu murukku, papaya s, kurkure, vermicelli cutlet. further to these i would like to add some more categories like,

tomato bajji video recipe:

recipe card for stuffed tomato bonda recipe:

stuffed tomato bonda

tomato bajji recipe | stuffed tomato bonda | stuffed aloo tomato bonda

HEBBARS KITCHEN
easy tomato bajji recipe | stuffed tomato bonda | stuffed aloo tomato bonda
4.81 from 136 votes
Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins
Course indian street food
Cuisine south indian
Servings 6 Servings
Calories 224 kcal

Ingredients
 

for aloo stuffing:

  • 2 tbsp oil
  • ½ onion (finely chopped)
  • 1 chilli (finely chopped)
  • ½ tsp ginger paste
  • ¼ tsp turmeric
  • ½ tsp chilli powder
  • ½ tsp coriander powder
  • ¼ tsp cumin powder
  • ½ tsp garam masala
  • ½ tsp salt
  • 3 tbsp peas
  • 2 potato (boiled & grated)
  • ½ tsp aamchur
  • 2 tbsp coriander (finely chopped)

for besan batter:

  • cup besan / gram flour
  • ¼ cup rice flour
  • ¼ tsp turmeric
  • ½ tsp chilli powder
  • ¼ tsp ajwain
  • ¼ tsp baking soda
  • ½ tsp salt
  • water (for batter)

other ingredients:

  • 6 tomato (small sized)
  • oil (for frying)
  • onion (finely chopped)
  • chaat masala
  • sev

Instructions
 

  • firstly, in a large kadai heat 2 tbsp oil, add ½ onion, 1 chilli and ½ tsp ginger paste.
  • saute slightly, until onions shrink.
  • now add ¼ tsp turmeric, ½ tsp chilli powder, ½ tsp coriander powder, ¼ tsp cumin powder, ½ tsp garam masala and ½ tsp salt.
  • saute on low flame until the spice turns aromatic.
  • further, add 3 tbsp peas and saute for a minute.
  • now add 2 potato and cook until everything is well combined.
  • further, add ½ tsp aamchur and 2 tbsp coriander. mix well.
  • cool completely and aloo stuffing is ready. keep aside.
  • to prepare the besan batter, in a small bowl take 1½ cup besan and ¼ cup rice flour.
  • add ¼ tsp turmeric, ½ tsp chilli powder, ¼ tsp ajwain, ¼ tsp baking soda and ½ tsp salt.
  • mix well making sure everything is well combined.
  • now add water and mix to form a lump-free batter.
  • prepare a thick flowing consistency besan batter.
  • to stuff the aloo mixture into the tomato, scoop out the seeds of tomato carefully. you can reserve the pulp and use to prepare the curry.
  • now tuff the prepared aloo mixture into tomato and level out.
  • dip the stuffed tomato into besan batter coating uniformly.
  • deep fry in hot oil, making sure there is enough space in kadai.
  • stir occasionally, and fry on medium flame.
  • fry until the pakoda turns golden brown and crisp. drain off over kitchen paper to remove excess oil.
  • now for serving, cut the bonda in the centre forming quarter.
  • top with 2 tbsp onion, pinch of chaat masala and 2 tbsp sev.
  • finally, enjoy aloo stuffed tomato bonda with tomato sauce or as it is.

Nutrition

Calories: 224kcalCarbohydrates: 31gProtein: 9gFat: 7gSaturated Fat: 1gSodium: 476mgPotassium: 628mgFiber: 6gSugar: 8gVitamin A: 1334IUVitamin C: 35mgCalcium: 37mgIron: 2mg


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how to make tomato bajji with step by step photo:

  1. firstly, in a large kadai heat 2 tbsp oil, add ½ onion, 1 chilli and ½ tsp ginger paste.
  2. saute slightly, until onions shrink.
  3. now add ¼ tsp turmeric, ½ tsp chilli powder, ½ tsp coriander powder, ¼ tsp cumin powder, ½ tsp garam masala and ½ tsp salt.
  4. saute on low flame until the spice turns aromatic.
  5. further, add 3 tbsp peas and saute for a minute.
  6. now add 2 potato and cook until everything is well combined.
  7. further, add ½ tsp aamchur and 2 tbsp coriander. mix well.
  8. cool completely and aloo stuffing is ready. keep aside.
  9. to prepare the besan batter, in a small bowl take 1½ cup besan and ¼ cup rice flour.
  10. add ¼ tsp turmeric, ½ tsp chilli powder, ¼ tsp ajwain, ¼ tsp baking soda and ½ tsp salt.
  11. mix well making sure everything is well combined.
  12. now add water and mix to form a lump-free batter.
  13. prepare a thick flowing consistency besan batter.
  14. to stuff the aloo mixture into the tomato, scoop out the seeds of tomato carefully. you can reserve the pulp and use to prepare the curry.
  15. now stuff the prepared aloo mixture into tomato and level out.
  16. dip the stuffed tomato into besan batter coating uniformly.
  17. deep fry in hot oil, making sure there is enough space in kadai.
  18. stir occasionally, and fry on medium flame.
  19. fry until the pakoda turns golden brown and crisp. drain off over kitchen paper to remove excess oil.
  20. now for serving, cut the bonda in the centre forming quarter.
  21. top with 2 tbsp onion, pinch of chaat masala and 2 tbsp sev.
  22. finally, enjoy aloo stuffed tomato bonda with tomato sauce or as it is.
    tomato bajji recipe

notes:

  • firstly, make sure to use slightly firm tomato, else while scooping out seeds the tomato will turn mushy.
  • also, stuff generous amount of aloo mixture into the tomato. else tomato will collapse while frying.
  • additionally, prepare a spicy stuffing, as the juice of tangy tomato will balance the flavour.
  • finally, tomato bajji recipe tastes great when served hot.

this post is also available in ಕನ್ನಡ (Kannada), and हिन्दी (Hindi)