Thotakura Vada | Chowli Chanadal Vade | Crispy Amaranthus Vada


Recipe prepared by Smt Jhansi Lakshmi
*****
Article written by Lakshmi Aparna



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

 

Ingredients

Thotakura (Amaranth Leaves) : 1 Bowl

01 Thotakura (1)

Ullipayalu (Pyaz, Onion) : 1/2 Bowl

Onions

Sanagapappu (Chanadal, Bengalgram) : 1 Bowl

Senagapappu

Uppu (Namak, Salt) : 2 tsp

Salt

Allam (Adarak, Ginger) : 20 grams

Allam

Pachimirapa (Harimirchy, Green Chillies) : 10-12

Chillies

Kothimera (Dhania, Corriander Leaves) : 1 stem

Corriander

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

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

Jeelakarra

Nune (Thel, Oil) : To fry

Oil



Procedure

Step 1 : Soak 1 bowl Sanagapappu for 3 hours

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Step 2 : Chop Thotakura, kothimira, into small pieces

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Step 3 : Cut the onions also in to small pieces

Onions Sliced

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

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

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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

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

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

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Enjoy it with tomato sauce as evening snacks :)

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