Thotakura Vada | Chowli Chanadal Vade | Crispy Amaranthus Vada

MommyFood Author
Recipe prepared by Smt Jhansi Lakshmi
Article written by Lakshmi Aparna

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



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


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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