Posts
 |
| Amaranth leaves pakora |
Amaranth (Thotakoora) leaves are the best and easily available leafy vegetable and the
beautiful color of the leaves along with their freshness pairs wonderfully with anything you cook.It gives nice red colour to that dish.
- 2 cups Amarnath leaves/tamdi bajji
- 1 cup Besan
- 1/2 cup Rice flour
- 1/4 cup Corn flour
- 1/4tsp baking powder or a pinch of baking soda
- 1tsp crushed coriander seeds
- 2tsp Ginger chopped
- 4-5 Green chillies,chopped finely
- 1 onion chopped finely
- 1tbsp hot oil
- Oil to fry
- Wash and roughly chop the amaranth leaves .
- In a mixing bowl mix together onion,green chilles,ginger,salt and amaranth leaves,mix it well and keep aside for 10 minutes.
- After 10 minutes of resting time you will notice the amaranth mixture have let out more moisture.
- Now add all the remaining ingredients and a tbsp of hot oil, keep mixing with your finger tips.The mixture will start to resemble like bread crumbs
- If you see more moisture,then add some more rice flour or if it is dry just sprinkle a tsp of water at a time and form a smooth but stiff dough.
- Now prepare pakoras with dough and arrange it on a plate.
- Heat a deep frying pan with oil,drop a small ball of a dough into the oil and when it rises immediately to the top,the temperature of the oil is just right to fry the pakoras
- Now drop the pakodas into the oil till the pan can hold.Cook over medium flame turning the pakodas once or twice in the middle.
- Once the sizzling of the oil subsides and they look golden and crisp,remove and drain them on a kitchen paper/towel to absorb excess oil
- Serve hot with tea or coffee
Notes:
- Cook the pakodas over a medium heat ,if we cooked over high flame they will get burned quickly and will give out a bitter taste.
