How to Make Keerai Medhu Pakodas-Amaranth Leaves Soft Pakoras
Take the finely chopped amaranth leaves and add to the chopped onions, corn flour, gram flour, baking soda, rice flour, grated ginger, chopped green chillies, fennel seeds, curry leaves and chopped coriander leaves with enough salt.
Mix everything well, sprinkle some water and mix into a thick paste.
Heat oil for Deep Frying.
Make small balls and deep-fry until they turn crispy and golden brown.
Drain the excess of oil with a paper towel.
Recipe courtesy: Priya Easy N Tasty Recipes
Bawarchi of the Week
A teacher and a blogger, Jaishree is an expert on authentic and traditional Indian cuisine.