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Thotakura balls prepared with Thotakura/ Amaranth leaves/ Chauli are much-loved greens used for preparing stir fries, dal and stew in our daily meal.
Thotakura balls is an amazing variation for preparing fritters with these green leaves added to chick pea flour (besan), spices and deep fried until crispy and golden in color.
About Recipe
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We all love pakodas, bajji or bhajiya and this Hara Pakode as we call fits the bill perfectly these pakodas are crunchy outside and soft inside. Hot pakoda, tea or coffee along with rain to enjoy and if we are not the one frying the pakoda then it's double bonanza for sure. When monsoon arrives and no more trouble of hot sun it will be the perfect time to chill out and munch some hot tasty pakodas. Pakodas serve as best snacks when we have guests for evening tea. Pakoda is best served along with chai, tamatar dhaniya chutney or pudhina cutney. We can even serve pakoda along with bread and this goes to all the types of pakoda and bhajiyas that we make. One more way of eating is applying some chutney in bread arrange pakoda pieces top it with little sauce and another bread/pav, your burger or sandwich is ready we use to do that as a kid. Leaving aside the bread talk this pakoda is almost similar to Onion Pakoda but in this we don't add rice flour, I like to keep the recipe original and authentic to relish.
Amaranth greens, streaked through with shades of red and purple, are fresh and cheap at Asian markets, amaranth greens are one of my favorite vegetables to stir-fry: Slightly astringent when raw, the greens turn soft and mellow as they cook down. Though younger amaranth greens can be eaten raw in salads, the mature plants that you're likely to find in Chinese and other ethnic markets need to be cooked—in stir-fries, soups, simmered dishes, and so forth. Like so many fresh Asian greens, amaranth greens need no embellishment aside from a few cloves of crushed garlic. If you buy the red-leafed variety, the leaves exude a blood-red juice when cooked that stains the garlic and collects in a pool of red. Other varieties, having leaves tinged with light green, are just as flavorful. The thinner stalks of the plant may be eaten as well. Most similar in taste to spinach, amaranth greens have a deep flavor and a hearty yet tender texture that makes it ideal for use in stir-fries and sautés. Thota Koora Pulusu, Thotakura Masala, Thotakura Balls, Amaranthus Potatoes, Tasty Amaranthus And Chana Dal Wada, Thotakura Tomato Chutney, Dahi Masala Hara Kofta Curry, Amaranth Saute - Cholai Bhaji, Thotakura Masala Kofta Curry are some amaranthus delicacies.
Pakoda are basically Indian fitters made with gram flour. Pakoda are fried, crisp snacks made with different veggies. Pakodas are often served in road side restaurants. Quite popular during monsoon time as pakodas goes very well with a cup of tea. The recipes for making pakodas have more or less the same Indian spices and herbs and often vary in their proportions. Each state of India has their own variation in making pakodas, so the recipes do differ and so does the flavor and taste. Some of those pakoda varieties are, Moong Dal Pakoda, Onion Pakoda, Mahi Pakoda, Crispy Spinach Fry Palak Pakoda, Paneer Pasanda Pakoda, Sandwich Paneer Pakoda, Padwal Pakoda, Baby Corn Pakodas, Chicken Pakoda, Palak Pakoda, Cabbage Pakoda, Cashew Nut Pakoda, Nuggets Chicken Pakoda, Crispy Papad Pakoda, Sweet Corn Pakoda, Cauliflower Pakoda, Patnam Pakodi, Spinach Round Pakoda, Aloo Stuffed Spinach Pakoda, Ribbon Pakoda, Pumpkin Pakoda, Peanut Pakoda, Channa Dal Pakoda, Rava Onion Pakoda, Soya Bean Pakoda, Cabbage Pakoda, Bread Pakoda, Soya Beans Pakoda, Beef Pakoda, Ragi Pakoda, Tiranga Bread Pakoda, Raw Banana Pakoda , Stuffed Chilly Pakoda, Semya Pakoda.
Health Tips:
Whenever there is a snack gap… Pakoda fits!!
neha khan Posted on Mon Aug 05 2013
Can say which leavez this r in hindi and english i didnt understand
Reply 0 - RepliesPienvde Posted on Mon Aug 05 2013
This is like an Indian version of falafel. That's made out of chickpeas also, mixed with some fresh herbs.
Reply 0 - Repliesdesidol22 Posted on Mon Aug 05 2013
amaranth is not a herb, its like spinach, there are other dishes in india that are almost same to same with falafel
Reply 0 - Replies
bigfootchem trailpilot Posted on Mon Aug 05 2013
ahhhh good to see you are back to English, I liked the Hindi...sounded good, but I couldn't understand a bloody word :)
Reply 0 - Replies