Thotakura (amaranth) leaves, finely chopped - 3 bunch.
Hing - 1 pinch.
Chili powder - 1/2 tea spoon.
Salt - to taste.
Sesame seeds - 1 tea spoon.
Green chilies (finely chopped) - 1/2 tea spoon.
Ginger garlic paste - 1/2 tea spoon.
Chickpea flour - 1 cup.
In a bowl, put in the amaranth leaves, hing, red chili powder, a little salt, sesame seeds, green chilies, ginger garlic paste, and chickpea flour. Mix and just rest this mixture for about 2-3 minutes till little moisture oozes out. Mix all these ingredients well together without adding water. Shape them into lime sized roundels and keep aside. In a hot pan, add oil and deep fry these Amaranth dumplings on a medium heat so that they get cooked nicely. It takes about 6 to 7 minutes to cook. Fry till they turn golden in color and crispy. Serve hot with any type sweet chutney.