Amaranth Pakora and Soup

Heat up a pan with 15 ml of refined oil and fry peanuts. Sets them aside.

Now fry green chillies, chopped garlic, one teaspoon fennel seeds and add ginger powder. Now add amaranth leaves and half of the mushrooms. Saute them for 5 minutes by adding turmeric powder and salt. Now add smashed boiled potato and fried peanuts. Add cumin powder and coriander powder. Cook it in medium flame for 10 minutes.

Now set the mixture aside for cooling. Add 5 ml refined oil and half teaspoon fennel seeds. Fry it with some chopped green chillies before adding amaranth stems and remaining mushroom. Add some water and boil it for 10 minutes before adding tomato puree.

Cook it for another 5 minutes and add three quarters of the cornflour. Now saute it with adding black pepper powder. Soup is ready.

It's time for deep frying. At first make a fine paste with besan, water, salt and pinch of baking powder. Now make 8 portion out of the dough. Pour them in besan and fry them in golden brown colour in 200 ml of hot refined oil.