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Alu tikkia tamatar sahit
(Deep-fried stuffed tomatoes)


Preparation and cooking time: 50 min - 1 hr

2 lbs (900 g) potatoes, washed and peeled
3/4 teaspoon cayenne pepper
21/4 cups (225 g) chick-pea flour
3 teaspoon kalinji seeds (optional)
21/2 teaspoon salt
2 tablespoon butter
11/2 teaspoon garam masala
10 medium-small tomatoes
1 teaspoon sugar

Boil the potatoes until tender; then let them drain. Set them aside in a mixing bowl. Prepare the batter by mixing the chick-pea flour, kalinji seeds, 1 teaspoon of salt, 1/2 teaspoon of cayenne pepper, and enough water to make a smooth batter; then set aside. Make one of the fillings from the previous recipe for stuffed vegetables and set aside. Add the butter, 3/4 teaspoon of salt, 1/4 teaspoon of cayenne pepper, and 1 teaspoon of garam masala to the boiled potatoes and mash into a smooth paste.

Wash the tomatoes. Cut a thin lid from the top of each and scoop out the pulp. Sprinkle a mixture of 3/4 teaspoon salt, 1/2 teaspoon of garam masala, and 1 teaspoon of sugar into the tomato cases; then stuff them with the filling.

Divide the potato mixture into 10 equal parts. Flatten one part into a round shape by placing it on the greased palm of your left hand and pressing with the fingertips of your right hand. Place a stuffed tomato upside-down on the center of the flattened mixture and work the edge of the mixture upwards until the tomato is completely covered. Smooth it over between your hands. Prepare all the tomatoes in this way.
Beat the batter and pour some over each potato-covered stuffed tomato. Deep-fry them all in smoking hot ghee, turning often, until they are golden brown. Drain them. Serve hot.