• 8 POTATOES, boiled and peeled
• PIECE OF GINGERROOT, grated
• 1 RED CHILI, chopped
• 200 GRAM CHICKPEAS, cooked
• GREEN CORIANDER, chopped
• 2 TBSP LEMON JUICE
• 1 TSP GARAM MASALA

• 8 TOMATOES, insides taken out
• 150 GRAM PANEER OR COTTAGE CHEESE
• GREEN CORIANDER, chopped
• 100 GRAM FLOUR
• 1 TSP CAYENNE PEPPER
• 1 TSP BAKING POWDER

Mix the chickpeas with the chilli, coriander, lemon juice, ginger and garam masala. Take out the center of the potatoes with a sharp-edged spoon and stuff them with the chickpea mixture.

Make a batter of flour, baking powder, 1/2 cup of water and a pinch of salt. Mix the paneer with coriander, salt and fresh milled pepper, stuff the tomatoes with the mixture. Dip the tomatoes in the batter and fry until golden brown.