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Thotakura Balls

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Thotakura Balls Recipe, How To Make Thotakura Balls Recipe

Thotakura balls made with Thotakura/ Amaranth leaves/ Chauli are much loved greens used for preparing stir fries, dal and stew in our daily meal.

Hara Pakoda 1

We all love pakodas, bajji or bhajiya and thisRead More..

About Recipe

How to make Thotakura balls

(1 ratings)
26 reviews so far
Prep time
5 mins
Cook time
10 mins
Total time
15 mins
Thotakura balls
Author : Vahchef
Main Ingredient : amaranth
Servings : 4 persons
Published date : February 20, 2019

Ingredients used in Thotakura balls
• Green chillies, finely chopped - 2-3 numbers.
• Sesame seeds - 1 tea spoon.
• Salt - to taste.
• Chili powder - ½ tablespoon.
• Hing - 1 pinch.
• Thotakura (amaranth) leaves, finely chopped - 3 bunch.
• Ginger garlic paste - 1 tea spoon.
• Chickpea flour - 1 cup.
  • In a bowl, put in the amaranth leaves, hing, chilli powder, a little salt, sesame seeds, green chillies, ginger garlic paste, and chickpea flour. Mix and just rest this mixture for about 2-3 minutes till little moisture oozes out.
  • Mix all these ingredients well together without adding water. Shape them into lime sized roundels and keep aside.
  • In a hot pan, add oil and deep fry these Amaranth dumplings on a medium heat so that they get cooked nicely. It takes about 6 to 7 minutes to cook.
  • Fry till they turn golden in colour and crispy. Serve hot with any type sweet chutney.

Serve hot with any type sweet chutney.

Cooking with images


Hara Pakoda 1

We all love pakodas, bajji or bhajiya and this Hara Pakode as we call fits the bill perfectly these pakodas are crunchy outside and soft inside. Hot pakoda, tea or coffee along with rain to enjoy and if we are not the one frying the pakoda then it's double bonanza for sure. When monsoon  arrives and no more trouble of hot sun it will be the perfect time to chill out and munch some hot tasty pakodas. Pakodas serve as best snacks when we have guests for evening tea. Pakoda is best served along with chai, tamatar dhaniya chutney or pudhina cutney. We can even serve pakoda  along with bread and this goes to all the types of pakoda and bhajiyas that we make. One more way of eating is applying some chutney in bread arrange pakoda pieces top it with little sauce and another bread/pav, your burger or sandwich is ready we use to do that as a kid. Leaving aside the bread talk this pakoda is almost similar to Onion Pakoda but in this we don't add rice flour, I like to keep the recipe original and authentic to relish.  

Amaranth greens, streaked through with shades of red and purple, are fresh and cheap at Asian markets, amaranth greens are one of my favorite vegetables to stir-fry: Slightly astringent when raw, the greens turn soft and mellow as they cook down. Though younger amaranth greens can be eaten raw in salads, the mature plants that you're likely to find in Chinese and other ethnic markets need to be cooked—in stir-fries, soups, simmered dishes, and so forth. Like so many fresh Asian greens, amaranth greens need no embellishment aside from a few cloves of crushed garlic. If you buy the red-leafed variety, the leaves exude a blood-red juice when cooked that stains the garlic and collects in a pool of red. Other varieties, having leaves tinged with light green, are just as flavorful. The thinner stalks of the plant may be eaten as well. Most similar in taste to spinach, amaranth greens have a deep flavor and a hearty yet tender texture that makes it ideal for use in stir-fries and sautés. Thota Koora Pulusu, Thotakura Masala, Thotakura Balls, Amaranthus Potatoes, Tasty Amaranthus And Chana Dal Wada, Thotakura Tomato Chutney, Dahi Masala Hara Kofta Curry, Amaranth Saute - Cholai Bhaji, Thotakura Masala Kofta Curry are some amaranthus delicacies.

Pakoda are basically Indian fitters made with gram flour. Pakoda are fried, crisp snacks made with different veggies. Pakodas are often served in road side restaurants. Quite popular during monsoon time as pakodas goes very well with a cup of tea. The recipes for making pakodas have more or less the same Indian spices and herbs and often vary in their proportions. Each state of India has their own variation in making pakodas, so the recipes do differ and so does the flavor and taste. Some of those pakoda varieties are,  Moong Dal Pakoda, Onion Pakoda, Mahi Pakoda, Crispy Spinach Fry Palak Pakoda, Paneer Pasanda Pakoda, Sandwich Paneer Pakoda, Padwal Pakoda, Baby Corn Pakodas, Chicken Pakoda, Palak Pakoda, Cabbage Pakoda, Cashew Nut Pakoda, Nuggets Chicken Pakoda, Crispy Papad Pakoda, Sweet Corn Pakoda, Cauliflower Pakoda, Patnam Pakodi, Spinach Round Pakoda, Aloo Stuffed Spinach Pakoda, Ribbon Pakoda, Pumpkin Pakoda, Peanut Pakoda, Channa Dal Pakoda, Rava Onion Pakoda, Soya Bean Pakoda, Cabbage Pakoda, Bread Pakoda, Soya Beans Pakoda, Beef Pakoda, Ragi Pakoda, Tiranga Bread Pakoda, Raw Banana Pakoda , Stuffed Chilly Pakoda, Semya Pakoda.

 Health Tips: 

  • Highly packed with carbohydrates, proteins, vitamin K, folate, riboflavin, vitamin A, vitamin B6, and vitamin C, amaranth leaves boost energy in the body.
  • Amaranth leaves are terrific source of manganese, iron, copper, calcium, magnesium, potassium and phosphorus necessary for maintaining proper mineral balance in the body.
  • High dietary fiber content (3 times that of wheat) in the greens improve digestive health and reduces constipation. It is easily digestible and good for both young ones and elders.
  • Protein in the leaves help to reduce insulin levels in the blood and also release a hormone that lessen hunger pranks and prevent "binging catastrophe".
  • One of the key benefits of amaranth leaves is cholesterol-loweringBeing fibrous, this leafy vegetable is effective in reducing LDL levels in the blood and promotes weight loss. Presence of tocotrienols (a type of vitamin E) also aids in cholesterol-lowering activity.
  • Iron-rich(5 times that of wheat) red amaranth leaves promote coagulation and increase hemoglobin content and red blood cell counts.
  • Amaranth leaves are an excellent dietary source of phytosterols that lowers blood pressure and prevents heart ailments including stroke. 
  • Besides regular consumption, applying juice from the leaves prevent brittle hair falling. This wonderful cosmetic benefit of amaranth leaves also retards the onset of premature graying.

Whenever there is a snack gap… Pakoda fits!!


Comments & Reviews


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Recent comments

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bigfootchem trailpilot Posted on Mon Aug 05 2013

ahhhh good to see you are back to English, I liked the Hindi...sounded good, but I couldn't understand a bloody word :)

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saggitbow Posted on Mon Aug 05 2013

vah chef back in English! too good!

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sudhiir reddy Posted on Mon Aug 05 2013

One funny telugu episode plz...

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sema rai Posted on Mon Aug 05 2013

healthy dish

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lilly pembarthy Posted on Mon Aug 05 2013

you should do more dishes like this one

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Samant Thakur Posted on Mon Aug 05 2013

where is hindi language chef ????? :)

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Megamehnaz Posted on Mon Aug 05 2013

Is this the same as koftas?

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neha khan Posted on Mon Aug 05 2013

Can say which leavez this r in hindi and english i didnt understand

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Pienvde Posted on Mon Aug 05 2013

This is like an Indian version of falafel. That's made out of chickpeas also, mixed with some fresh herbs.

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bhavana desai Posted on Mon Aug 05 2013

Cholai bhaji or leaves

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desidol22 Posted on Mon Aug 05 2013

amaranth is not a herb, its like spinach, there are other dishes in india that are almost same to same with falafel

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Ayesha Farid Posted on Mon Aug 05 2013

Your imagination is amazing chef

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