Ingredients:

• 125g – thotakura (amaranth leaves)
• 250g – besan/gram flour
• 2 tbsp – Rice flour
• 4-5 green chillies, very finely chopped
• 1 onion, medium, chopped fine
• Salt
• Oil for deep frying
• 2 pinches baking soda
• 1/2 inch – ginger, chopped fine
• 2 tsp – chopped Coriander leaves

Method:

1. Clean and wash thotakura leaves and very tender stalks.
2. Chop them fine, keep aside.
3. Mix all the ingredients (except oil) and add greens, prepare a thick batter.
4. Drop lemon-sized balls into hot oil and fry on medium flame till light golden in colour.
5. Remove them on to a paper napkin to absorb excess oil.
6. Serve the bonda with any chutney/tomato sauce as evening snack/starter.

Recipe courtesy of Uma Devi Ramachandra