Amaranth Greens Fritters Recipe – Authentic Andhra Snack

Last Updated on 2 months by Neha Deshmukh

Amaranth Greens Fritters Recipe – Authentic Andhra Snack

Hey everyone! If you’re anything like me, you’re always on the lookout for a snack that’s both delicious and good for you. And let me tell you, these Amaranth Greens Fritters are exactly that! I first stumbled upon this recipe during a visit to my aunt in Andhra Pradesh, and it’s been a family favorite ever since. They’re crispy, flavorful, and packed with nutrients – a perfect little bite of Andhra goodness.

Why You’ll Love This Recipe

These aren’t your average fritters. They’re a delightful blend of earthy amaranth greens, fragrant spices, and a satisfyingly crispy texture. Plus, they’re surprisingly easy to make! If you’re looking for a unique and healthy snack that’s a little different from the usual, you absolutely have to try these. They’re perfect for a rainy afternoon with a cup of chai, or as a festive treat.

Ingredients

Here’s what you’ll need to whip up a batch of these Andhra-style fritters:

• 3 cups chopped amaranth greens (about 200g)
• ½ cup besan (chickpea flour) (about 70g)
• 3-4 green chilies, finely chopped
• 1 tsp ginger-garlic paste
• 1 tsp cumin seeds
• ½ tsp red chili powder
• Salt to taste
• As required water (about ½ – ¾ cup)
• Oil for frying
• 1 tbsp fresh grated coconut
• 1.5 tbsp white sesame seeds
• Few curry leaves
• 2 dried red chilies
• ½ tsp mustard seeds
• Pinch of asafoetida (hing)
• 2 tsp oil (for tempering)

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

Amaranth Greens (Cheera/Chowli): Nutritional Benefits & Regional Variations

Amaranth greens, known as cheera or chowli in some parts of India, are a powerhouse of nutrients! They’re packed with iron, calcium, and vitamins. You can usually find them at Indian grocery stores or even some farmers’ markets. Don’t be intimidated by the name – they have a mild, slightly earthy flavor.

Besan (Chickpea Flour): Choosing the Right Type

Using good quality besan is key. Look for a finely ground, pale yellow besan. It should smell fresh and not at all musty. This will give you the lightest, crispiest fritters.

Spice Level & Adjustments: Green Chilies & Red Chili Powder

I like a little kick, so I usually use 3-4 green chilies. But feel free to adjust the amount to your preference! You can also control the heat with the red chili powder. Start with ½ tsp and add more if you like it spicier.

Sesame Seeds: Black vs. White – Flavor Profiles

I’ve used white sesame seeds here, as they have a milder, nuttier flavor that complements the amaranth greens beautifully. Black sesame seeds have a more intense, slightly bitter taste – you could use them for a different flavor profile, but I prefer white for this recipe.

Asafoetida (Hing): A Key Flavor in Andhra Cuisine

Asafoetida, or hing, is a bit of an acquired taste, but it adds a wonderful savory depth to the tempering. It’s a staple in Andhra cuisine and really elevates the flavor of these fritters.

Step-By-Step Instructions

Alright, let’s get cooking!

1. In a large bowl, combine the chopped amaranth greens, green chilies, ginger-garlic paste, red chili powder, cumin seeds, besan, and salt.
2. Gradually add water, a little at a time, and mix well until you form a firm dough. You don’t want it too sticky!
3. Shape the mixture into small balls – about 1 inch in diameter. I usually get around 20-22 balls from this recipe. Set them aside while you heat the oil.
4. Heat oil in a deep pan over medium heat. To check if the oil is hot enough, drop a tiny piece of dough into it – it should sizzle and rise to the surface.
5. Gently add the balls in batches (don’t overcrowd the pan!) and fry until they’re golden brown and crispy on all sides. This usually takes about 5-7 minutes per batch.
6. Remove the fritters with a slotted spoon and drain them on paper towels to remove excess oil.
7. Now for the tempering! In a separate pan, heat 2 teaspoons of oil. Add the mustard seeds and let them splutter.
8. Stir in the sesame seeds, dried red chilies, asafoetida, and curry leaves. Sauté for about 30 seconds, until fragrant.
9. Add the fried fritters to the pan and toss gently to coat them evenly with the tempering.
10. Sprinkle with grated coconut and mix gently.

Expert Tips

A few little secrets to make these fritters perfect:

Achieving the Perfect Fritter Texture

The key to crispy fritters is to make sure the dough isn’t too wet. It should hold its shape well.

Preventing the Fritters from Disintegrating

If your fritters are falling apart while frying, it means the dough is too soft. Add a little more besan, one tablespoon at a time, until it firms up.

Mastering the Tempering Process

Don’t skip the tempering! It’s what gives these fritters their signature Andhra flavor. Be careful not to burn the spices – keep the heat on medium and stir constantly.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: This recipe is naturally vegan! Just double-check that your asafoetida doesn’t contain any hidden animal products.
• Gluten-Free Confirmation: Besan is naturally gluten-free, so these fritters are a great option for those avoiding gluten.
• Spice Level Adjustment: Mild to Hot: As mentioned before, adjust the green chilies and red chili powder to your liking.
• Festival Adaptations: Sankranti or Special Occasions: These are often made during Sankranti (a harvest festival in Andhra Pradesh) and are a popular snack for special occasions. My grandmother always made a huge batch for festivals!

Serving Suggestions

Serve these warm with a cup of masala chai for an authentic Andhra snack experience. They’re also delicious with a side of chutney or yogurt.

Storage Instructions

These fritters are best enjoyed fresh, but you can store leftovers in an airtight container at room temperature for up to 2 days. They will lose some of their crispness, but you can reheat them in a preheated oven or air fryer to restore some of the texture.

FAQs

Got questions? I’ve got answers!

What are amaranth greens and where can I find them?

Amaranth greens are leafy green vegetables that are gaining popularity for their nutritional benefits. You can usually find them at Indian grocery stores, Asian markets, or even some farmers’ markets.

Can I use spinach or another green instead of amaranth?

While you can use spinach or another green, it won’t be quite the same. Amaranth greens have a unique flavor and texture that really shines in this recipe. But if you can’t find amaranth, spinach is the closest substitute.

How can I make these fritters ahead of time?

You can prepare the dough ahead of time and store it in the refrigerator for up to 24 hours. Just be sure to cover it tightly to prevent it from drying out. Fry the fritters just before serving.

What is asafoetida and can I skip it?

Asafoetida is a pungent spice that adds a savory depth to the tempering. If you can’t find it, you can skip it, but the fritters won’t have the same authentic flavor.

What is the best way to control the oil temperature while frying?

Use a thermometer to monitor the oil temperature. It should be around 350°F (175°C). If you don’t have a thermometer, drop a tiny piece of dough into the oil – it should sizzle and rise to the surface immediately.

Enjoy! I hope you love these Amaranth Greens Fritters as much as my family does. Let me know in the comments how they turn out for you!