By Nandini Bhushan
Street food in India is a vibrant and integral part of culinary culture, offering diverse flavours, textures and aromas. The rich journey of Indian street food varies widely from region to region, reflecting the country’s diverse culinary tradition. From east to west and north to south, every corner offers its own unique street food made with locally available ingredients. Cheap and easily available, these street foods are consumed by millions.
Also try: Indian Street Food Recipes: Fafda
Tomato Bonda
Andhra-style Tomato Bonda is a unique and delicious popular street food with a tangy and spicy flavour. The mouth-watering recipe is made with a stuffed whole tomato that is dipped in batter and deep-fried.
Ingredients
(Serving for 4)
Tomato whole: 6 medium-sized
( Firm, not ripe)
Onion: 1 finely chopped
Green chilli: 3
Ginger garlic paste: 1 tsp
Curry leaves: 8 to 10 ( finely chopped)
Red chilli powder: 1 tsp
Turmeric powder: 1 tsp
Coriander powder: 1 tsp
Cumin seeds: ½ tsp
Mustard seeds: ½ tsp
Chana dal: 1 tsp
Oil for frying
For the batter
Besan: 1 cup
Rice flour: 2 tsp
Red chilli powder: ½ tsp
Baking soda: a pinch
Salt to taste
Step 1
Wash the tomatoes and carefully cut off the top. Scoop out the pulp using a spoon. Be gentle to avoid breaking the tomatoes.
Step 2
For the filling, heat two tsp of oil in a pan. To this add the mustard seeds, and cumin seeds and let them splutter.
Step 3
Add the soaked chana dal and once it changes its colour add chopped onion, green chilli, and curry leaves and saute until the onion is translucent. Add ginger garlic paste, chilli powder, turmeric powder, and coriander powder and cook for about a minute until the spices are well incorporated.
Step 4
Add chopped Coriander leaves and let the mixture cool down. Now carefully stuff the prepared masala filling into the hollow tomatoes. Replace the top of the tomatoes to seal them.
Step 5
In a mixing bowl, combine besan, rice flour, red chilli powder, salt and a pinch of baking soda. Gradually add water and make a thick smooth batter.
Step 6
Heat oil in a deep frying pan over medium heat. Dip each stuffed tomato into the batter ensuring it is evenly coated. Gently drop them into the hot oil and fry until golden brown and crispy.
Step 7
Once done, drain them on a paper towel to remove excess oil. Serve the Andhra-style bonda hot with coconut chutney.
