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Here are the ingridients that are needed to cook a delicious Amaranthus and 3 Lentil Pakoras/Bhajiyas:
- Use 1 bunch of Amaranthus leaves (maat ki bhaji).
- You need 1 tsp of Salt.
- You need 3/4 cup of Bengal gram.
- Prepare 3/4 cup of Split black gram or urad daal.
- Prepare 3/4 cup of Yellow lentils or moong daal.
- Take 2 pinch of Asafoetida.
- Provide 1 tbsp of Red chilli powder.
- You need 1 tsp of Cumin powder.
- Get 1 tsp of Coriander powder.
- Use 3 of Green chillies.
- Take 1 inch of Ginger piece grated.
- Use 1/4 cup of Curry leaves.
- Provide 1/4 cup of Coriander leaves chopped.
- Get 1 of Onion finely chopped.
Done with the ingridients? Here are the sequences on serving Amaranthus and 3 Lentil Pakoras/Bhajiyas:
- Rinse all the lentils thoroughly with water and soak for about 5-6 hours..
- Add these mixed soaked dals to the blender jar followed by chillies, ginger, salt, cumin, coriander, red chilli powders,turmeric and curry leaves..
- Also add 2 pinches of asafoetida. add as minimum water as possible and grind to a thick smooth paste. add chopped amaranthus leaves or maat ki bhaji to it along with 1 chopped onion and coriander leaves..
- Mix all that really well. the batter should be thick like this yet smooth and fluffy..
- Add a spoonful of batter into the hot oil for deep frying. fry them in batches of two or three on a medium high heat. fry until done on both the sides by keeping an eye on them turning and flipping at regular intervals..
- Serve them hot with green chutney or any dip of your choice as a yummy snack to your family and guests at home..
Genus: Amaranthus (am-uh-RANTH-us) ( Info ). A horticulturist friend who spent time with forest-dwelling tribes in Central America, thought. Amaranthus caudatus grows quickly from seed and by summers end should have produced tassels as long as your arm. It is surprisingly stable for such an apparently top heavy plant. However if grown in a situation where is forced to lean, a bit of support will help you to enjoy this plant right through until.
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