These vegan crispy green leafy balls taste best when warm. Try them the next time you bring home some amaranth greens and you’ll want to invite your friends just to serve them a perfect finger food treat. 1 In a bowl, add the chopped amaranth greens, green chilles, ginger-garlic paste, red chili powder, cumin seeds, besan and salt. Add little water to make a dough such that you can make small balls. Make small balls and keep aside. 2 Heat oil in a deep frying vessel. Once its piping hot, reduce flame to medium and drop the balls gently into the oil and fry them to a golden brown color. Deep fry a batch of 8-10 balls depending on the size of the vessel. 3 Heat 2 tsps oil in a pan, add mustard seeds and allow to splutter. Add sesame seeds, red chilies, hing and curry leaves and saute for a few seconds. Add the balls to the pan and mix well. Turn off heat and sprinkle fresh grated coconut. 4 Serve warm with a cup of masala chai. Prep & Cooking: 25-30 mts Makes approx 20-22 balls Cuisine: Andhra . 1/2 besan/senaga pindi/chick pea flour 3-4 finely chopped green chillis 1 tsp ginger garlic paste 1 tsp cumin seeds 1/2 tsp red chili powder salt to taste water as required oil for deep frying 1 tbsp fresh grated coconut Tempering/Poppu/Tadka: 1 1/2 tbsps white sesame seeds few curry leaves 2 dried red chilies, tear and de-seed 1/2 tsp mustard seeds pinch of asafoetida/hing/inguva 2 tsps oil
