1 cup - amaranth leaves or any greens, chopped finely
1 - onion, chopped finely
2 tbsp - corn flour
1/4 tsp - baking soda
1/2 cup - gram flour
1 tsp - ginger, grated
1/4 cup - rice flour
2 - green chillies, chopped
1/2 tsp - fennel seeds
Chopped coriander leaves
Oil for Deep Frying
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
An IT professional, Sushmita loves spending time developing new recipes. Her hometown in Jharkhand is has always been an inspiration, and influences her cooking.