top of page

Amaranth - Hara Pakoda

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.

3 views0 comments

Recent Posts

See All

Drink- Grape - BASIL 8

3 Fresh basil leaves 5 White grapes 1 1/2 Ounces Vodka 3/4 Ounces Fresh Lime Juice 1 Ounce Simple Syrup 1 Dash Angostura Bitters Ginger ale Fresh basil sprig, white grape Muddle basil and 5 grapes in

Stuffed Italian Sweet Peppers, Farmer Style

large, ripe Italian sweet peppers 1 7-ounce jar imported tuna in olive oil separated into small chunks, oil reserved 1/4 cup salt-packed capers rinsed thoroughly 30 mixed olives green and black, pitte


bottom of page