1. Chop off the tops of tomatoes. 2. Scoop out pulp and seeds. 3. Turn tomatoes upside down and let drain completely on absorbent paper towels. 4. Melt butter in a non-stick pan. 5. Add onions and chopped mushrooms. 6. Stir-fry until mushrooms are well-browned and almost crisp. 7. Remove from heat. 8. Add grated cheese, green chillies, corriander and mint leaves. 9. Mix well. 10. Stuff tomatoes with mushroom-cheese mixture. 11. Pack tightly. 12. Make a batter of medium thick consistency by mixing the gramflour with the chaat masala powder, salt and a little water. 13. Dip each tomato carefully in the prepared batter. 14. Deep fry in hot oil. 15. Serve hot with chutney. 16. ENJOY! ---------------------------------------------------------------------------
Nutrition
Ingredients
