Thotakura Undalu ~ Crispy Amaranth Leaves Balls

Yield

Yield: 6 - Makes approx. 20-22 balls Servings

Ingredients

3 cups washed and chopped amaranth greens/chauli/thotakura (packed)
½ besan/senaga pindi/chickpea flour
3-4 finely chopped green chillis
1 tsp ginger garlic paste
1 tsp cumin seeds
½ tsp red chili powder
salt to taste
water as required
oil for deep frying
1 Tbsp fresh grated coconut

Tempering/Poppu/Tadka:

1 ½ Tbsp white sesame seeds
few curry leaves
2 dried red chilies, tear and de-seed
½ tsp mustard seeds
pinch of asafoetida/hing/inguva
2 tsps oil

Instructions

In a bowl, add the chopped amaranth greens, green chilles, ginger-garlic paste, red chili powder, cumin seeds, besan and salt. Add little water to make a dough such that you can make small balls. Make small balls and keep aside.
Heat oil in a deep-frying vessel. Once it’s piping hot, reduce flame to medium and drop the balls gently into the oil and fry them to a golden-brown color. Deep fry a batch of 8-10 balls depending on the size of the vessel.
Heat 2 tsps oil in a pan, add mustard seeds and allow them to splutter. Add sesame seeds, red chilies, hing and curry leaves and sauté for a few seconds. Add the balls to the pan and mix well. Turn off heat and sprinkle fresh grated coconut.
Serve warm with a cup of masala chai.

Notes

Note from original author: Amaranth leaves are much loved in our home and take the form of stir fry, dal and stews in our daily meals. In recent past, I have used these nutritious greens along with chick pea flour (besan) to prepare fritters. They are easy to make, work great as appetizers for parties and also make for a wonderful tea time snack.

Recipe borrowed and adapted from www.sailusfood.com.

Photo from www.sailusfood.com.

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