Amaranthus And Mixed Lentil Fritters
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About Amaranthus And Mixed Lentil Fritters
This authentic traditional recipe hails from my maternal home in Hyderabad City and holds a special place in my heart. Amaranthus and Mixed Lentil Fritters were always my favourite childhood snack, cherished even more because they were my father's favourite too. As a mother now, I truly appreciate their rich nutrition—something I never realized as a child but value deeply today.
These fritters are lovingly dedicated to my dearest Abbajaan, my true friend and guiding light, whose memory inspires me every time I make them. Packed with the wholesome goodness of mixed lentils and protein-rich amaranthus leaves, these bhajiyas are not only melt-in-your-mouth delicious but also heart-friendly, as they soak up very little oil and require no added soda. Treat your taste buds to these gorgeous, healthy fritters and enjoy a snack that's as nourishing as it is nostalgic. Happy Frying!
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Recipe Time & More
Ingredients
- 1 bunch Amaranthus Leaves (maat ki bhaji 1 bunch amaranthus)
- 1 tsp Salt (or as per taste)
- 3/4 gm Bengal Gram (bengal)
- 3/4 gm Split Black Gram (split black)
- 3/4 gm Split Green Gram (split green)
- 1/8 tsp Asafoetida (Hing)
- 1 tsp Cumin Seed (Jeera)
- 1 tbsp Red Chili Powder
- 1 tsp Coriander (Dhania)
- Green Chilli
- 1 Ginger
- 1/4 leaves Curry Leaves
- 1/4 leaves Coriander (Dhania, chopped)
- 1 Onion (chopped medium)
- 1/2 tsp Turmeric Powder (Haldi)
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Instructions
- Wash and soak all the three lentils in enough drinking water for almost 6 to 7 hours.
- It's time to grind these to a smooth paste along with the rest of the ingredients mentioned except onion, coriander and amaranthus greens.
- Add as little water as possible while grinding and use the same water in which they were soaked.
- After done, mix in chopped onion ,coriander and amaranthus greens.
- Mix well and drop small to medium sized balls into hot oil for deep frying.
- Serve these scrumptious bhajiyas (fritters) with any chutney of your choice.
Recipe Notes
It is important that water has to be used in minimal amounts. As it is, they are soaked well, so grinding becomes quite easy too.
Additional Tips
- For extra crispiness, spread the shaped fritters on a clean kitchen towel for 5-10 minutes before frying—this helps remove surface moisture and yields a crunchier exterior.
- If you’d like to add a subtle tang, mix a tablespoon of finely chopped raw mango or a dash of amchur (dried mango powder) into the batter before frying.
- Leftover fritters can be crumbled and used as a topping for spicy Indian-style yogurt (raita) or tossed into a salad for added texture and protein.
- For a gluten-free version, ensure that your asafoetida (hing) is pure and not blended with wheat flour, as commercial versions often contain gluten fillers.
Tried this recipe?Mention @plattershare or tag #plattershare!
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Recipe Nutrition
Calories: 2kcal | Sodium: 228mg
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Zeenath Amaanullah
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This looks so good! Appreciate the share.
This looks so good! Can’t wait to cook it.
Such a perfect dish! Thank you.