Name: Tirangi bahar recipe by Bela Khandelwal at BetterButter
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Ingredients: Tomato 4; Crushed Peas 50gms; Grated Coconut 2 tbspoon; 4 Potato medium size; Bread 4 slice; Bread crumbs 2 tablespoon; Cornflour 2 tbspoon; Grated ginger 1 teaspoon; 2 green chilly; Lemon half teaspoon; salt as per taste; Chaat masala; Oil for frying; Cashew nuts 1 tbspoon; Resins 6-7

Ingredients Serving: 4

Tomato 4
Crushed Peas 50gms
Grated Coconut 2 tbspoon
4 Potato medium size
Bread 4 slice
Bread crumbs 2 tablespoon
Cornflour 2 tbspoon
Grated ginger 1 teaspoon
2 green chilly
Lemon half teaspoon
salt as per taste
Chaat masala
Oil for frying
Cashew nuts 1 tbspoon
Resins 6-7

Instructions

For the stuffing: Combine boiled and crushed peas and grated coconut in a bowl
Add grated ginger, fine cut chilly, salt (half teaspoon), lemon(half teaspoon) and chaat masala (half tea spoon)
Add resins and cashew nuts
Mix properly and keep aside.
Cut the tomatoes from the top (lid) and scoop out the pulp.
Fill the masala properly inside. Then put the lid back on tomato.
For the potato paste: Mash the potatoes, add soaked bread slices.
Add half teaspoon of salt and lemon.
Mix properly.
Take a small ball size of the potato paste and flatten it on your palm.
Wrap the tomato with the flattened potato paste so that the whole tomato is covered.
Final steps: Now coat the balls with the bread crumbs properly
Deep fry in hot oil on medium flame till they turn golden brown from all the sides. Drain on an absorbent paper.
Plating: Cut it into half
Serve hot with green chutney or tomato sauce.

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