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Thotakura Undalu ~ Crispy Amaranth Leaves Balls
06-07-2012, 02:15 AM (This post was last modified: 06-07-2012 06:24 AM by pkelley.)
Post: #1

1Thotakura Undalu Recipe
Prep & Cooking: 25-30 mts
Makes approx 20-22 balls
Cuisine: Andhra
3 cups washed and chopped amaranth greens/chauli/thotakura (packed)
1/2 besan/senaga pindi/chick pea flour
3-4 finely chopped green chillis
1 tsp ginger garlic paste
1 tsp cumin seeds
1/2 tsp red chili powder
salt to taste
water as required
oil for deep frying
1 tbsp fresh grated coconut
1 1/2 tbsps white sesame seeds
few curry leaves
2 dried red chilies, tear and de-seed
1/2 tsp mustard seeds
pinch of asafoetida/hing/inguva
2 tsps oil
1 In a bowl, add the chopped amaranth greens, green chilles, ginger-garlic paste, red chili powder, cumin seeds, besan and salt. Add little water to make a dough such that you can make small balls. Make small balls and keep aside.
2 Heat oil in a deep frying vessel. Once its piping hot, reduce flame to medium and drop the balls gently into the oil and fry them to a golden brown color. Deep fry a batch of 8-10 balls depending on the size of the vessel.
3 Heat 2 tsps oil in a pan, add mustard seeds and allow to splutter. Add sesame seeds, red chilies, hing and curry leaves and saute for a few seconds. Add the balls to the pan and mix well. Turn off heat and sprinkle fresh grated coconut.
4 Serve warm with a cup of masala chai.

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