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Stuffed Tomatoes Recipe

Stuffed Tomatoes
How to make Stuffed Tomatoes

Tomatoes stuffed with a minty rice and chickpeas mix, coated in an egg-yogurt batter and grilled on a tandoor. Served with sesame-besan masala.

  • Total Cook Time1 hr
  • Prep Time 15 mins
  • Cook Time 45 mins
  • Recipe Servings6
  • Easy

Ingredients of Stuffed Tomatoes

  • 6 Large Firm tomatoes
  • 2 tbsp Chickpeas (boiled), soaked
  • 5 tbsp Rice, boiled
  • 1 large Onion, finely chopped
  • Salt and pepper
  • 1 tbsp Mint leaves, shredded
  • A pinch of Cinnamon powder
  • 2 Tomatoes (peeled and seeded), chopped
  • For batter:
  • 2 Eggs
  • 75 gram Gram flour
  • 75 ml Yogurt
  • 1 tsp Coriander powder
  • 1 tsp Salt
  • For besan-til masala:
  • 1 tbsp Oil
  • 2 tsp Coriander seeds
  • 1/2 tsp Mustard seeds
  • 1/2 tsp Sesame seeds
  • A pinch of Hing
  • 2 tbsp Gram flour
  • 4-6 Green chillies
  • Salt

How to Make Stuffed Tomatoes

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1.
Cut the tops of the full tomatoes. Scoop out seeds.
2.
Combine remaining filling ingredients. Season.
3.
Fill into tomato cavities. Replace tops on tomatoes and secure with string.

Prepare the batter:

1.
Beat ingredients until smooth. Use to coat tomatoes.
2.
Skewer onto sticks and bake in a hot oven/ tandoor until batter colors.
3.
Serve with besan-til masala.

Prepare the masala:

1.
Heat oil and fry coriander and mustard seeds, followed by sesame and hing.
2.
Stir well before adding gram flour.
3.
Roast until colored.
4.
Add chillies and salt.
5.
Serve with tomatoes.

Key Ingredients: Firm tomatoes, Chickpeas (boiled), Rice, Onion, Salt and pepper, Mint leaves, Cinnamon powder, Tomatoes (peeled and seeded), Eggs, Gram flour, Yogurt, Coriander powder, Salt, Oil, Coriander seeds, Mustard seeds, Sesame seeds, Hing, Gram flour, Green chillies, Salt

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