Ingredients:

• For Filling:
• Potato – 1 cup, boiled and lightly mashed
• Green peas – 1/2 cup, cooked
• Coriander leaves – 1 tbsp, chopped
• black gram (urad) dal – 1 tsp
• Green chilli 2 to 3, chopped
• Onion – 1/2 cup, chopped
• Garlic – 2 flakes, crushed
• Carrot – 1/2 cup, grated
• Turmeric powder – 1/2 tsp
• chilli powder – 1/2 tsp
• oil – 2 tbsp
• mustard – 1 tsp
• salt to taste
• Coating Batter for Bondas:
• chick peas flour (besan) – 1 cup
• Rice flour – 1/2 cup
• fenel (suanf) – 1 tsp, crushed
• cooking soda – 1/2 tsp
• chilli powder to taste
• salt to taste

Method:

1. For filling:
2. Heat oil in a fry pan.
3. Add mustard and black gram dal.
4. When the mustard crackles, add green chilli and onion and garlic.
5. When onion is light brown add carrot. Cook for 2 minutes.
6. Add chilli and turmeric powder. Fry for few seconds.
7. Add potato, peas and salt.
8. Mix well and remove from fire.
9. Add coriander leaves.
10. Coating batter for bondas:
11. Combine all the ingredients together. Add enough water to form thick coating batter.
12. To prepare bondas:
13. Take 4-5 ripe but firm tomatoes and cut into halves.
14. Carefully scoop out the center.
15. Fill the tomato cups with one of the filling.
16. Dip in coating batter and deep fry in hot oil.
17. Serve hot with chutney.

Recipe courtesy of Chandra Bhatt