Amaranth Greens And Onion Fritters Recipe by ZMA
Cooking Instructions 25-30 minutes 1 Make a semi thick batter with all the ingredients mentioned. Use of water depends on the quality of gram flour used. Make sure you mix it with your hands. Wash your hands thoroughly before doing so. 2 Wash and roughly chop the amaranth leaves or hari maat ki bhaji. Add it to the mixing bowl with all the other ingredients as mentioned. Mix until well combined. Keep aside for about 15 minutes. 3 Drop small balls of the batter into the hot oil. Fry few at a time. Use a clean spoon if you cannot do it with your hands. Stay safe while frying. Fry until golden brown and crisp. Take care not to burn them. Keep an eye while frying. Keep turning at regular intervals to ensure that they are evenly cooked. 4 Serve with red chilli chutney as I did or any dip of your choice. Enjoy! 1 Make a semi thick batter with all the ingredients mentioned. Use of water depends on the quality of gram flour used. Make sure you mix it with your hands. Wash your hands thoroughly before doing so. 1 Make a semi thick batter with all the ingredients mentioned. Use of water depends on the quality of gram flour used. Make sure you mix it with your hands. Wash your hands thoroughly before doing so. 2 Wash and roughly chop the amaranth leaves or hari maat ki bhaji. Add it to the mixing bowl with all the other ingredients as mentioned. Mix until well combined. Keep aside for about 15 minutes. 2 Wash and roughly chop the amaranth leaves or hari maat ki bhaji. Add it to the mixing bowl with all the other ingredients as mentioned. Mix until well combined. Keep aside for about 15 minutes. 3 Drop small balls of the batter into the hot oil. Fry few at a time. Use a clean spoon if you cannot do it with your hands. Stay safe while frying. Fry until golden brown and crisp. Take care not to burn them. Keep an eye while frying. Keep turning at regular intervals to ensure that they are evenly cooked. 3 Drop small balls of the batter into the hot oil. Fry few at a time. Use a clean spoon if you cannot do it with your hands. Stay safe while frying. Fry until golden brown and crisp. Take care not to burn them. Keep an eye while frying. Keep turning at regular intervals to ensure that they are evenly cooked. 4 Serve with red chilli chutney as I did or any dip of your choice. Enjoy! 4 Serve with red chilli chutney as I did or any dip of your choice. Enjoy! More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Fried Green Tomatoes Mumbai Veg Sandwich BBQ Hamburger!! 🍔 Fried Green Tomatoes Mumbai Veg Sandwich BBQ Hamburger!! 🍔 Golden Quine Sweet Potato (For Tiffin) Chocolate Puff Pastry Twists: Cocoa banana protein bark Avocado Paneer Curd Toast Sandwich - Protein Packed - Calcium Rich - Kids Tiffin - Breakfast Cornflour(makke ka atta) Pudla Banana Sooji Cake Green Sorrel/Chukkakura Fritters Onion pakora (Monsoon special) Apple Cinnamon Muffins Old fashioned Meaty Eggplant stew Golden Quine Sweet Potato (For Tiffin) Chocolate Puff Pastry Twists: Cocoa banana protein bark Avocado Paneer Curd Toast Sandwich - Protein Packed - Calcium Rich - Kids Tiffin - Breakfast Cornflour(makke ka atta) Pudla Banana Sooji Cake Green Sorrel/Chukkakura Fritters Onion pakora (Monsoon special) Apple Cinnamon Muffins Old fashioned Meaty Eggplant stew