10 cherry tomatoes ( firm tomatoes)
2 tablespoons green chutney
oil for frying
Wash and dry pat the tomatoes, slit from the centre and gently stuff the prepared chutney into the tomatoes. Set aside
Batter
1/2 cup gram flour
1 tablespoon rice flour
pinch salt
1/2 teaspoon chatmasalo
1/2 teaspoon hot oil
Prepare thick consistency batter set aside
Dip each stuffed tomato in the batter and deep fry the bhajyas on a high heat, turning them with a slotted spoon until golden brown. Remove from the kadai and place them on a plate lined with paper towel. Enjoy garam garam stuffed tomato bhajya with the chutney of your choice.
jikoni 