INGREDIENTS:
(SERVES 6)
340-455 G TOMATOES
140 G COTTAGE CHEESE
1/4 TSP GROUND BLACK PEPPER
1/4 TSP ASAFOETIDA POWDER
2 TBSP GREEN CORIANDER CHOPPED OIL
FOR THE BATTER:
4 TBSP GRAMFLOUR SIFTED
1/4 TSP CAYENNE PEPPER
1/4 TSP SALT
1/4 TSP BAKING POWDER
50 ML COLD WATER
PROCEDURE:
1) SLICE STEMS OFF THE TOMATOES, HOLLOW OUT CENTRIES,
DRAIN UPSIDE
DOWN ON A PAPER TOWEL.
2) KNEAD COTTAGE CHESSE AND SPICES TOGETHER. FILL EACH
TOMATO CUP WITH
THE MIXTURE.
3) MIX THE INGEDIENTS FOR THE BATTER, ADDING WATER
SLOWLY, WHISK UNTIL
BATTER IS SMOOTH AND THICK ENOUGH TO
SEAL IN THE FILLING AND TO
EVENLY COAT THE TOMATOES.
4) DIP EACH FILLED TOMATO IN BATTER, COATING EVENLY.
DEEP FRY UNTIL
GOLDEN BROWN ON ALL SIDES. REMOVE, DRAIN
ON PAPER TOWELS. SERVE HOT.
