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Tomato Bonda By Chef Smit Sagar

Smit Sagar
Tomato Bonda is a yummy deep-fried fritter. Chef Smit Sagar shares the recipe for this crispy starter.

Serves

3

Cooking Time

10-12 Min

Meal Type

starter

Preparation Time

15-20 Min

Difficulty

MEDIUM

View step by step

INGREDIENTS

  • For Tomato Bonda Batter

    • 2 cups gram flour

    • 1 tsp baking soda

    • water as required

    • 3 tomatoes

    • oil for frying

  • For Masala

    • 1/4 cup chivda

    • 1/2 tsp chaat masala

    • 1 tsp dry mango powder

    • 1 tsp coriander powder

    • salt to taste

    • 1/2 tsp red chilli chutney

    • 1 tsp red chilli powder

    • 1 tbsp chopped onions

  • For Masala Peanuts

    • 1/4 cup roasted peanuts

    • pinch of chaat masala

    • pinch of dry mango powder

    • pinch of coriander powder

    • 1/2 tsp red chilli powder

    • salt to taste

    • 1 tbsp lemon juice

  • For Garnish

    • sev

    • chaat masala

    • chopped onions

    • chopped coriander leaves

    • tamarind chutney

PREPARATION

  1. 1

    In bowl, take gram flour, add baking soda to it and mix well. Now add water to it to make a thick batter. Allow the batter to ferment for a while.

  2. 2

    Cut the top of the tomatoes and dip them in the batter, coat from all sides and deep-fry in oil till the outer coating becomes crispy.

  3. 3

    Separate the outer crispy gram flour shell and the tomatoes. Remove skin from the tomatoes and transfer the tomatoes to a bowl.

  4. 4

    Fry the corn chivda in the same hot oil.

  5. 5

    Mix this chivda with tomatoes and mash well. Add chaat masala, dry mango powder, coriander powder, salt, red chilli chutney, red chilli powder, and chopped onions and mix well.

  6. 6

    Now fill the gram flour shells with this stuffing.

  7. 7

    Top the masala bonda with masala peanuts and garnish with sev, chaat masala, chopped onions, chopped coriander leaves and tamarind chutney.

STEP BY STEP