Crispy Amaranth Leaf Balls Recipe:
Healthy and tasty fried amaranth leaves balls traditionally called Thotakura Undalu makes a great snack.
Generally Amaranth leaves are taken in the form of dal or curry. But in winters this is the best recipe to take along with tea/coffee in the evening time. These balls are easy to make and also best recipe for guests as tea time munchies. Kids who don’t eat leafy vegetables will also eat them.
Ingredients (Makes approx 30 balls, serves 4-5):
- 1 cup Amaranth leaves, chopped
- 2 bunches Pudina, approx 2 tbsp chopped
- ½ bunch Coriander leaves, approx 1 tbsp chopped
- 4 sprigs Curry leaves
- ½ tsp Garam masala
- 2 cups Besan flour
- 2 finely chopped Onions
- 1 Green chilli, finely chopped
- 1 tsp Ginger garlic paste
- Salt to taste
- In a bowl, add the chopped amaranth leaves, pudina, coriander leaves, onion, green chillies, ginger-garlic paste, curry leaves, besan, garam masala and salt. Add little water to make 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. Serve hot with tomato ketchup or any dip of your choice.