Stuffed Tomato Pakora Recipes

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Cut the tops off of the tomatoes and use a knife to cut around the inside, separating the flesh from the skin. Scoop out the flesh. Place the tomatoes in a small baking dish. In a small bowl combine the canned tomatoes with the bread crumbs, 1/3 cup of cheese and the sausage; mix well. Spoon the mixture into the tomato skins and top with the remaining 1/3 cup of cheese.
• Bake in preheated oven for 15 minutes.

Steps:

• A big platter of these tomatoes goes well with grilled meat or fish, or serve them as a starter with cured meats and crusty bread.
• Heat oven to 200C/fan 180C/gas 6. Toast the bread, then remove the crusts and break it up into the food processor to make crumbs. Add the thyme, chives or parsley, oil and garlic, then pulse briefly to mix.
• Halve the tomatoes and put in one layer in a shallow ovenproof dish. Spread each cut side with a little mustard, then sprinkle a little of the crumb mix on the top. Bake for 15-20 mins until the topping is crunchy and lightly browned.

Steps:

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