Green leaf fritters(amaranth leaves):. Green leafy vegetables are very nutritious and provide most of the minerals and vitamins required by us. However children do not eat normally prepared green leafy vegetables and discard them in their plate. Here is one such recipe for making deep fried fritters with Green Amaranth leaves.
For more information about a specific amaranth species, see this.
Amaranth greens are nutritious, edible leafy vegetables of Central American origin.
Amaranth grows all around the world in the tropical and subtropical environments.
You can have Green leaf fritters(amaranth leaves): using 9 ingredients and 5 steps. Here is how you achieve it.
Ingredients of Green leaf fritters(amaranth leaves):
- You need of ingredients.
- It's 1 cup of Amaranth leave.
- You need 3 tbsp of Besan.
- It's 2 tbsp of Rice flour.
- You need 1 tbs of chilli powder.
- Prepare 1/2 tbsp of Turmeric powder.
- You need 1 tbsp of Garam masala.
- Prepare to taste of salt.
- Prepare as needed of Refined oil.
Several cultivars of amaranth grown meant either for vegetable leaves or grain. Green Amaranth leaf - cheera leaf - In the state of Kerala, it is called 'Cheera' and is consumed by stir-frying the leaves with spices and red chillies to. Amaranth leaves (Chauli/Thotakura) are much loved in our home and take the form of stir fry, dal and stew in our daily meals. In recent past, I have used These vegan crispy green leafy balls taste best when warm.
Green leaf fritters(amaranth leaves): instructions
- Clean the leaves thoroughly,wash it properly 4, 5 times with ample amount of water. Cut into small pieces..
- In a bowl take amaranth leave,besan,rice flour,chilli powder,turmeric powder,garam masala,salt mix properly..
- Make small tikki like shape or what ever shape you want and keep aside..
- Heat oil in the tawa, and shallow fry them.You can deep fry also..
- Gently flip for a couple of time,till become golden and crisp. Serve with tomato sauce or any chutney..
Try them the next time you bring home some amaranth greens and you'll want to invite. Amaranth greens, streaked through with shades of red and purple, are fresh and cheap at Asian markets right now. Cultivated in Mexico thousands of years ago, both the leaves and seeds of amaranth are edible. The seeds, like that of quinoa, are high in protein and taste similar to true grains. She says, "Amaranth leaves are much loved in our home and take the form of stir fry, dal and stew in our daily meals.
