When my mom told about this pakoda's she read in a magazine i wanted to try but was very scared about deep frying as i've mentioned earlier,that i never go near hot oil.But still wanted to give a try.So finally gathered the confidence that nothing will happen to me while deep frying and tried it out.It came very well and was yummy too.So thought of sharing the recipe.
Ingredeints :
Ingredeints :
| Keerai/Amaranth leaves | 1 bunch |
| Onion | 1/2 cup finely chopped |
| Corn flour | 1 tbsp |
| Gram flour | 1 cup heaped |
| Rice flour | 1 tbsp |
| Fennel seeds/sombu | 1 tsp |
| Garlic(optional) | 8 pods(finely chopped) |
| Red chillie powder | 1 tsp |
| Green chillies | 3 nos |
| Turmeric powder | 1/4 tsp |
| Salt | Req |
| Cooking soda | 2 pinch |
| Cilantro | 2 tbsp chopped |
| Oil | For deep frying |
Method :
1. Chop the leaves and onion finely and take in a wide vessel.
2. Add all the other ingredients except oil to the leaves and onion.
3. Mix all the ingredients together by sprinkling few drops of water if required(as onion and leaves tend to leave water) and prepare as a roti batter.
4. In a heavy bottom kadai pour drop the batter little by little like pakoda's and deep fry till golden brown.
5. Now serve hot the pakoda's with tomato sauce.
Notes :
1. Should be careful while sprinkling water as i've already mentioned that leaves and onion tend to leave water.
2. We can use spinach leaves or sirukeerai also.I used sirukeerai.
3. I didn't add garlic as i was not having in the pantry.
4. Can even prepare as bonda's like dropping as big balls.
5. While mixing like a batter,it should be tight than roti batter.
Sending this to Radhika's Lets Cook Series-Greens.
5. While mixing like a batter,it should be tight than roti batter.
Sending this to Radhika's Lets Cook Series-Greens.
