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“From the Weekend magazine, Foodcourt column!”
READY IN:
1hr
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Chop off the tops of tomatoes.
  2. Scoop out pulp and seeds.
  3. Turn tomatoes upside down and let drain completely on absorbent paper towels.
  4. Melt butter in a non-stick pan.
  5. Add onions and chopped mushrooms.
  6. Stir-fry until mushrooms are well-browned and almost crisp.
  7. Remove from heat.
  8. Add grated cheese, green chillies, corriander and mint leaves.
  9. Mix well.
  10. Stuff tomatoes with mushroom-cheese mixture.
  11. Pack tightly.
  12. Make a batter of medium thick consistency by mixing the gramflour with the chaat masala powder, salt and a little water.
  13. Dip each tomato carefully in the prepared batter.
  14. Deep fry in hot oil.
  15. Serve hot with chutney.
  16. ENJOY!

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