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stuffed tomato bonda
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4.82 from 180 votes

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

easy tomato bajji recipe | stuffed tomato bonda | stuffed aloo tomato bonda
Course indian street food
Cuisine south indian
Keyword tomato bajji recipe
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 6 Servings
Calories 224kcal
Author HEBBARS KITCHEN

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: 224kcal | Carbohydrates: 31g | Protein: 9g | Fat: 7g | Saturated Fat: 1g | Sodium: 476mg | Potassium: 628mg | Fiber: 6g | Sugar: 8g | Vitamin A: 1334IU | Vitamin C: 35mg | Calcium: 37mg | Iron: 2mg