Name: Maat(Amaranthus)Aur Teen Daal Ke Bhajiye recipe by Zeenath Fathima at BetterButter
Prep time: 360 min
Cook time: 30 min
Total time: 390 min
Yield: 10
Ingredients: Amaranthus leaves (maat ki bhaji) 1 bunch; Salt 1 tbsp; Bengal gram 3/4 cup; Split black gram 3/4; Split green gram 3/4; Asafoetida 2 pinches; RED CHILLI POWDER 1 TBSP; Cumin powder 1 tsp; coriander powder 1 tsp; Green chillies small 3; Ginger 1" piece; curry leaves 1/4 cup; Coriander leaves chopped 1/4 cup; Onion chopped medium 1

ABOUT Maat(Amaranthus)Aur Teen Daal Ke Bhajiye RECIPE

An authentic traditional recipe from my maternal home in Hyderabad City. This one has always been my favourite since childhood just because my father loved them too. Back then, i never realized it's nutritive value but now as a mother, i understand it perfectly well. These had been my father's favourite snack and i used to make them for him whenever i visited him on my vacation. I lost him a few months back and realized the bitter fact that there is no replacement whatsoever of our beloved parents who have gone far away from us, i always find him near me, guiding and blessing his little princess and today i dedicate this video to my lovely one and only true friend - My Abbajaan. I love you so much. These fritters are healthy and with the wholesome goodness of mixed lentils making it protien rich too. There is no need to add any soda to the batter. Does not soak up oil and hence are absolutely heart friendly. Melt in mouth and gorgeous looking bhajiyas are a treat to your tastebuds. Happy Frying!

Ingredients Serving: 10

Amaranthus leaves (maat ki bhaji) 1 bunch
Salt 1 tbsp
Bengal gram 3/4 cup
Split black gram 3/4
Split green gram 3/4
Asafoetida 2 pinches
RED CHILLI POWDER 1 TBSP
Cumin powder 1 tsp
coriander powder 1 tsp
Green chillies small 3
Ginger 1" piece
curry leaves 1/4 cup
Coriander leaves chopped 1/4 cup
Onion chopped medium 1

Instructions

START WITH ADDING SPLIT GREEN GRAM OR MOONG DAL TO A BOWL.
FOLLOWED BY SPLIT BLACK GRAM OR URAD DAL.
AND LASTLY BENGAL GRAM OR CHANA DAL.
RINSE THEM THOROUGHLY WITH WATER AND SOAK FOR 5-6 HOURS.
ADD THESE MIXED SOAKED DALS TO THE BLENDER JAR.
FOLLOWED BY CHILLIES, GINGER, SALT, CUMIN, CORIANDER, RED CHILLI POWDERS ,TURMERIC AND CURRY LEAVES.
ALSO ADD 2 PINCHES OF ASAFOETIDA.
ADD AS MINIMUM WATER AS POSSIBLE AND GRIND.
TO A THICK SMOOTH PASTE.
AS SEEN AND TAKE IT OUT INTO A BOWL.
ADD CHOPPED AMARANTHUS LEAVES OR MAAT KI BHAJI TO IT ALONG WITH 1 CHOPPED ONION AND CORIANDER LEAVES
MIX ALL THAT REALLY WELL.
THE BATTER SHOULD BE THICK LIKE THIS YET SMOOTH AND FLUFFY.
ADD A SPOONFUL OF BATTER INTO THE HOT OIL FOR DEEP FRYING.
FRY THEM IN BATCHES OF TWO OR THREE ON A MEDIUM HIGH HEAT.
FRY UNTIL DONE ON BOTH THE SIDES BY KEEPING AN EYE ON THEM TURNING AND FLIPPING AT REGULAR INTERVALS.
SEE HOW SOFT AND FLUFFY THESE MIXED DAL AMARANTHUS PAKORAS LOOK.

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