Ingredients vegetarian 2 servings

• 4 small-sized tomatoes
• 1 cup boiled chholas (chickpeas)
  
• 2 boiled potatoes (small-sized)
• 1/2 tbsp cornflour
• 1/2 tsp garam masala
• tamarind (for chutney)
• vermicelli (sewai)
• vegetable oil (for frying)
• coriander leaves (for garnishing)
• salt (to taste)

Directions

1. First of all,take out the pulps of the tomatoes by making a hole with the knife at the top & put it in an inverted manner to drain the water for 10 minutes.
2. Then,fried the boiled cholas in a little bit of oil.Sprinkle salt to it.
3. Mashed the boiled potatoes & add cornflour,garam masala,salt(to taste) to it. Mix it well.
4. Now, fill the fried cholas into the hole of the tomatoes. Then cover the outer part of tomatoes with the thin layering of potatoes mixture & then cover it with the coating of crushed vermicelli.
5. Fry the tomato pakoras in a oil on a low heat till it gets golden-brown.
6. Slit the ready tomato pakoras into four pcs. & then pour tamarind chutney on it. You may add black salt for taste.
7. Garnish with the coriander leaves. It's ready to serve now.

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