As a child I would be blind to leafy vegetables like they were aliens waiting to abduct me. That's the beauty of food journey, the experiences with food keep changes and hence your taste on your tongue. Now I add leafy juicy vegetables to most of my dishes like salt and pepper. Their benefits are too many to list and I know lot of parents out there face difficulties feeding this. Im posting this recipe hoping it will ease your case.
All you need is 10 minutes of your time and the 11th minute you will watch everyone lick their plates clean even after they have gobbled up these Keerai Krunchies.
Ingredients
All you need is 10 minutes of your time and the 11th minute you will watch everyone lick their plates clean even after they have gobbled up these Keerai Krunchies.
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| KEERAI KRUNCHIES - LEAFY CRUNCHIES |
Ingredients
- 1 cup of finely chopped onions
- 1 cup of finely chopped arai keeria/ amaranthus (any leafy veggies will do too)
- 1/2 cup of grated carrot
- 1 tbsp of grated ginger
- 1 cup of rice flour
- 3/4 cup of gram flour
- 1 tsp salt
- 1 tsp chilli powder
- 1/4 tsp asafoetida
- 1 tsp cumin seeds
- 1 cup of water
- oil to deep fry
- Mix onion, greens, carrot, ginger and cumin seeds well in a bowl, add 1/4 tsp of salt and keep aside.
- In another bowl, mix the dry ingredients together. Add water little by little such that the batter comes to consistency that is neither too thick nor too runny.
- Heat oil in a deep frying pan on medium flame. Please wait till it heats up well as this decides the crunchiness of the dish. If the oil is not hot enough the crunchies will become softies.
- Now take a small spoon to scoop the better and drop it in oil.
- Strain the little cute keerai krunchies and serve with ketchup or green chutney.