- 8 POTATOES, boiled and peeled
- PIECE OF GINGERROOT, grated
- 1 RED CHILI, chopped
- 200 GRAM CHICKPEAS, cooked
- GREEN CORIANDER, chopped
- 2 TBSP LEMON JUICE
- 1 TSP GARAM MASALA
- 8 TOMATOES, insides taken out
- 150 GRAM PANEER OR COTTAGE CHEESE
- GREEN CORIANDER, chopped
- 100 GRAM FLOUR
- 1 TSP CAYENNE PEPPER
- 1 TSP BAKING POWDER
Mix the chickpeas with the chilli, coriander, lemon juice, ginger and garam masala. Take out the center of the potatoes with a sharp-edged spoon and stuff them with the chickpea mixture.
Make a batter of flour, baking powder, 1/2 cup of water and a pinch of salt. Mix the paneer with coriander, salt and fresh milled pepper, stuff the tomatoes with the mixture. Dip the tomatoes in the batter and fry until golden brown.
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