Amaranth & Onion Pakoras


Amuse Bouche

“Sustainable Garden Menu”

To see the entire seven course meal menu, please click on the menu bar on the main blog page and click on the title of the menu- “Sustainable Garden Menu”.

I very recently (like within the last year) became comfortable with frying things. Your Grandfather, who loves fried food, tried to get me to help him cook one of his favorite dishes and the oil splashed onto my arm (a tiny drop) and that was the end of my frying things for about twenty years. But I challenged myself while making bread pakoras for an earlier menu (Grateful Feast) and I never turned back. Now I make fresh fried samosas, chicken tenders, and pakoras! Yes, the oil splatters if you aren’t careful but these are the war wounds of cooks. Unless it splashes in your eye (which happened and luckily it didn’t do permanent damage). Don’t be afraid of frying in hot oil! And really if you are then just get one of those air fryers that seem to be selling well these days. Anyways-these pakoras made from the delicious Amaranth leaves could not have been more perfect. Actually, they could have because I think I added just a little too much salt and then got impatient frying the last batch (or two) and so they needed a little more time in the oil.  So practice the recipe and you won’t be disappointed. They’re so delicious and I will be making them many more times.


4 Cups Canola Or Vegetable Oil

2 Onions Sliced Into Rounds

2 Large Bunches of Amaranth Leaves Chopped

1/2 Cup Besan (Graham/Chickpea Flour)

2 Tsp Salt

2 Tbsp Pakora Masala-From The Indian Grocery Store

Water To Make A Paste With

Chaat Masala To Sprinkle On Top-From The Indian Grocery Store


Heat the oil in a wok or a karahi (any kind of deep, heavy bottomed pan) until it reaches 375 degrees fahrenheit. If you don’t have a thermometer then wait about five minutes and then drop some of the besan paste you’re about to make and if it pops right up then you’re oil is ready. If it immediately turns dark brown your oil is too ready so turn the heat down a bit, wait a minute and then try another drop. Combine the sliced onions and amaranth leaves in a large bowl. Add the besan, pakora masala and salt. Mix everything so that the onions and amaranth are coated with the dry mix. Slowly add the water until mixture becomes pasty. Not too much, just about 1/4 cup at a time. I use my hands to mix here so that I can feel when the mixture is ready. It should not be runny or watery. Just in case you get too happy with the water then just sprinkle a little more besan in to soak up the water. Once you’re happy with the texture then take a tiny taste of the mixture to check your salt. The pakora masala also has salt in it which is why it can become too salty. Just in case it’s too salty then add a little bit more besan and water. Now! Its time to fry. Check your oil either with the drop of mix or with a thermometer. When it’s nice and ready then drop tablespoon full of the mix into the hot oil for about three to four minutes. Take a spider or a large draining spoon and flip the pakoras over while frying to make sure both sides fry up. They are ready when they turn a caramel color. Take them out and place on a baking sheet lined with paper towels. Sprinkle some chaat masala on top while they’re still hot. Serve warm with some ketchup or tamarind chutney. And of course, some cha. Which I didn’t for this menu but sure wish I had.