Ingredients vegetarian 2 servings

• 10 Tomatoes
• 1 kg. potatoes
• 3 slics of bread
• 1/2 cup boiled green peas
• 1 onion. chopped
• 3-4 green chillies, chopped
• 1/2 cup coriander leaves, chopped
• 1/2 tsp. red chilli powder
• 1/2 tsp. amchur
• 1/4 tsp. garam masala
• oil for deep frying

Directions

1. Boil potatoes in salted water until tender. Peel and mash. Soak bread in water for a few seconds and then squeeze out the water. Mash. Mix potato, bread, salt and half of the red chilli powder and  Keep aside.
2. Now cut the top of the tomatoes and scoop out the pulp without breaking the tomatoes.
3. Heat 1 tbsp oil in a pan. Fry the onions and green chillies. Add peas, 3 tbsp. mashed potato mixture, tomato pulp and all spices. Cook until the mixture is dry. Add coriander leaves.
4. Cool the mixture and fill into the tomatoes. Now divide the potato mixture into 10 portions, Cover the stuffed tomatoes with each portion of potato mixture. Shape into balls. Fry in oil on med. heat till crisp and brown.
5. Cut each tomato into two equal halves. Srinkle green coriander leaves and serve hot with tomato sauce.

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