Thotakura Undalu Recipe (Crispy Amaranth Leaves Balls)
Thotakura Undalu, also known as Crispy Amaranth Leaves Balls, is a delightful snack from Andhra cuisine that brings out the goodness of amaranth leaves in a unique way. While amaranth leaves are typically used in dry curries or poriyals, this recipe elevates them into crispy, golden-brown fritters. These balls are lightly spiced and tossed in a tempering of sesame seeds, curry leaves, and dry red chilies, making them an irresistible snack. Amaranth leaves are rich in iron, vitamins, and minerals, making this snack not only delicious but also a powerhouse of nutrients. The Ayurvedic-friendly nature of this recipe further adds to its appeal, making it a wholesome choice for those seeking a nutritious treat.
This crispy, flavorful snack can be enjoyed on its own or served alongside a comforting bowl of Thakkali Rasam, steamed rice, or Carrot Poriyal for a complete meal.
Ingredients for Thotakura Undalu Recipe
| Ingredient | Quantity |
|---|---|
| Green Amaranth Leaves (chopped) | 2 cups |
| Gram Flour (Besan) | 4 tablespoons |
| Cumin Seeds (Jeera) | 1 teaspoon |
| Red Chilli Powder | 1 teaspoon |
| Ginger (chopped) | 1 inch |
| Salt | To taste |
| Oil | For frying |
| For Tempering | |
| Sesame Seeds (Til Seeds) | 2 teaspoons |
| Curry Leaves | 1 sprig |
| Asafoetida (Hing) | A pinch |
| Dry Red Chillies | 2 |
Preparation Time: 10 minutes
Cooking Time: 25 minutes
Total Time: 35 minutes
Course: Snack
Cuisine: Andhra
Diet: Vegetarian
Instructions for Thotakura Undalu
-
Prepare the Amaranth Mixture:
Begin by washing and chopping the green amaranth leaves. In a large mixing bowl, combine the chopped amaranth leaves with gram flour (besan), cumin seeds, red chili powder, chopped ginger, and salt. Add a little water and mix everything well to form a sticky mixture that holds together. -
Form the Balls:
With your hands, take small portions of the mixture and press them tightly to form small, round balls. Continue this process until all the mixture is used. -
Fry the Amaranth Balls:
Heat a kuzhi paniyaram pan (or a deep frying pan) and add oil to it. Once the oil is hot, carefully place the formed balls into each cavity of the paniyaram pan or deep fry them until golden brown and crispy. Ensure they are evenly cooked, turning them as necessary. Once done, remove the balls from the pan and place them on a paper towel to drain excess oil. -
Prepare the Tempering:
In a flat skillet, heat a small amount of oil. Add sesame seeds and curry leaves, allowing them to splutter for a few seconds. Add the dry red chilies and a pinch of asafoetida (hing). Let them crackle for 2-3 seconds, releasing their aromatic flavors. -
Toss the Fried Balls in Tempering:
Add the fried amaranth balls to the skillet with the tempering and gently toss them to coat well in the aromatic spices. -
Serve:
Serve the crispy Thotakura Undalu hot, garnished with the tempering. This dish pairs wonderfully with Thakkali Rasam (Tomato Rasam), steamed rice, and Carrot Poriyal, or can be enjoyed simply with Thakkali Sadam (Tomato Rice).
Nutritional Information (per serving):
Calories: ~180
Protein: ~4g
Carbohydrates: ~30g
Fat: ~8g
Fiber: ~4g
Iron: High (due to amaranth leaves)
Enjoy these crispy, nutritious Amaranth Balls as an afternoon snack or a part of your meal, bringing a burst of flavor and health to your table.
