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Smit Sagar
Tomato Bonda is a yummy deep-fried fritter. Chef Smit Sagar shares the recipe for this crispy starter.
Preparation Time
15-20 Min
Cooking Time
10-12 Min
Meal Type
snack
Difficulty
MEDIUM
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
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.
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.
Separate the outer crispy gram flour shell and the tomatoes. Remove skin from the tomatoes and transfer the tomatoes to a bowl.
Fry the corn chivda in the same hot oil.
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.
Now fill the gram flour shells with this stuffing.
Top the masala bonda with masala peanuts and garnish with sev, chaat masala, chopped onions, chopped coriander leaves and tamarind chutney.
Tomato Bonda is a yummy deep-fried fritter from Andhra Pradesh. This popular street food recipe is easy-to-make and quick.
In this recipe, the gram-flour coated tomatoes are deep-fried and then removed from the gram-flour shell, mashed with spices and stuffed in the gram-flour shell. They are then topped with spices and crunchy peanuts.
The spicy, tangy, crunchy stuffed Tomato Bonda is a mouthwatering snack.
