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.