Thotakura Vada | Chowli Chanadal Vade | Crispy Amaranthus Vada

Recipe Prepared By

Smt Jhansi Lakshmi

*****
Article Written By



Preparation time: 15 minutes
Cooking time: 15 minutes
Serves: 4-5
1 bowl measurement: 250 ml

 

Ingredients

Thotakura (Amaranth Leaves) : 1 Bowl



Ullipayalu (Pyaz, Onion) : 1/2 Bowl



Sanagapappu (Chanadal, Bengalgram) : 1 Bowl



Uppu (Namak, Salt) : 2 tsp



Allam (Adarak, Ginger) : 20 grams



Pachimirapa (Harimirchy, Green Chillies) : 10-12



Kothimera (Dhania, Corriander Leaves) : 1 stem



Pudeenaaku (Pudeena, Mint Leaves) : 1 stem (If you like)

Jeelakarra (Jeera, Cumin Seeds) : 1/2 tsp



Nune (Thel, Oil) : To fry






Procedure

Step 1 : Soak 1 bowl Sanagapappu for 3 hours



Step 2 : Chop Thotakura, kothimira, into small pieces



Step 3 : Cut the onions also in to small pieces



Step 4 : Blend 20 gms Allam, 10 pachimirapakayalu adding 1/2 tsp Jeelakarra



Step 5 : Also Blend Soaked Sanagapappu into medium paste (Kacha Bacha)





Step 6 : Add Sanagapappu paste, Thotakura pieces, Onions pieces, Allam Pachimirchy paste, 1 tsp salt (As per your taste) , Kothimeera pieces, (add Pudina if you like) in a basin, mix them thoroughly



Step 7 : Heat oil, slowly add round vada paste with hand to fry till golden brown colour



Now extract Vada's from oil, Hot Thotakura Vada is ready to serve.


Enjoy it with tomato sauce as evening snacks :)




 

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