Amaranth pakodi or thotakura pakodi is a gluten free Indian snack or appetizer
Ingredients
A small bunch of Amaranth leaves/Thotakura leaves
1 onion, 3 or more green chili
few curry leaves
pink Himalayan salt
1 tsp Carom seeds/Ajwain/Vamu
1/2 tsp or more red chili powder
1 tbsp rice flour
1 cup besan/gram flour/chickpea flour/senaga pindi
A small bunch of Amaranth leaves/Thotakura leaves
1 onion, 3 or more green chili
few curry leaves
pink Himalayan salt
1 tsp Carom seeds/Ajwain/Vamu
1/2 tsp or more red chili powder
1 tbsp rice flour
1 cup besan/gram flour/chickpea flour/senaga pindi
Preparation
Separate the leaves from Amaranth stems. Wash them and chop them roughly.
Cut the onion lengthwise.
Chop the green chili finely. Chop the curry leaves also roughly by hand.
Separate the leaves from Amaranth stems. Wash them and chop them roughly.
Cut the onion lengthwise.
Chop the green chili finely. Chop the curry leaves also roughly by hand.
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Soaking Amaranth & Onion
In a large bowl, take Amaranth, onion, green chili, and curry leaves. Add salt to it and mix it well. You may squeeze them slightly while you mix. Cover it and let it soak with salt for 10-15 minutes. After 15 minutes they will ooze out some moisture.
In a large bowl, take Amaranth, onion, green chili, and curry leaves. Add salt to it and mix it well. You may squeeze them slightly while you mix. Cover it and let it soak with salt for 10-15 minutes. After 15 minutes they will ooze out some moisture.
Procedure
Preparing dough/batter
After 15 minutes, you will notice that the juices came out of amaranth and onion. This juice and moisture will be enough to make the dough/batter. you do not need to use water. Add 1 tbsp of rice flour and 1 cup of besan/gram flour/chickpea flour and senaga pindi. Mix it well and make a tight dough. Do not add the besan all at once. Add little by little so that you will know how much you will need for the quantity of vegetables you have taken. Make it into a tight dough/batter.
Frying
Place a thick bottom pan on medium heat, with enough oil for deep frying. To see if the oil is hot enough to fry, drop a piece of dough in the oil. If it comes up quickly, you know that the oil is ready. Take some batter into your hand and drop small chunks into the oil carefully. Do not try to make it like a ball. Pakodi will not come out crispy inside if you make like a ball. Fry them on low medium flame until they are turning golden color. Flip them to the other side and fry until they are crispy and golden color. With the help of a slotted spoon, remove them from oil and drain out the excess oil. Transfer them on to a paper napkin. Make an other batch of pakodi in the same way with remaining batter/dough. Serve them as an appetizer or an evening snack with tomato sauce or sweet & sour chutney or green mint chutney. You can also serve them just like that. Try this recipe, enjoy and give me your feed back.
Please feel free to write your comments and suggestions below.
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Preparing dough/batter
After 15 minutes, you will notice that the juices came out of amaranth and onion. This juice and moisture will be enough to make the dough/batter. you do not need to use water. Add 1 tbsp of rice flour and 1 cup of besan/gram flour/chickpea flour and senaga pindi. Mix it well and make a tight dough. Do not add the besan all at once. Add little by little so that you will know how much you will need for the quantity of vegetables you have taken. Make it into a tight dough/batter.
Frying
Place a thick bottom pan on medium heat, with enough oil for deep frying. To see if the oil is hot enough to fry, drop a piece of dough in the oil. If it comes up quickly, you know that the oil is ready. Take some batter into your hand and drop small chunks into the oil carefully. Do not try to make it like a ball. Pakodi will not come out crispy inside if you make like a ball. Fry them on low medium flame until they are turning golden color. Flip them to the other side and fry until they are crispy and golden color. With the help of a slotted spoon, remove them from oil and drain out the excess oil. Transfer them on to a paper napkin. Make an other batch of pakodi in the same way with remaining batter/dough. Serve them as an appetizer or an evening snack with tomato sauce or sweet & sour chutney or green mint chutney. You can also serve them just like that. Try this recipe, enjoy and give me your feed back.
Please feel free to write your comments and suggestions below.
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