Golden Amaranth Fritters with Spiced Carrot Chutney

Ingredients

• •1 cup amaranth grains
• •2 cups water
• •1/2 cup chickpea flour
• •1/4 cup finely chopped cilantro
• •1/4 cup finely grated carrot
• •2 small green chilies, finely minced
• •1 teaspoon cumin seeds
• •1/2 teaspoon turmeric powder
• •1/2 teaspoon salt
• •1/4 teaspoon ground black pepper
• •3 tablespoons vegetable oil for frying
• •2 cups grated carrot for chutney
• •1/2 teaspoon mustard seeds
• •1/4 teaspoon fenugreek seeds
• •1 tablespoon finely grated ginger
• •1/2 teaspoon chili powder
• •1/4 teaspoon cinnamon powder
• •2 tablespoons jaggery or brown sugar
• •1/4 cup white vinegar
• •1/4 teaspoon salt
• •1 tablespoon vegetable oil for chutney

Instructions

1. 1

   Rinse the amaranth thoroughly under running water and drain well.

2. 2

   In a medium saucepan, combine the amaranth and 2 cups of water. Bring to a boil, then lower the heat to a simmer. Cover and cook for 20 minutes, or until the water is absorbed and the amaranth is tender. Allow to cool slightly.

3. 3

   In a mixing bowl, combine the cooked amaranth, chickpea flour, cilantro, grated carrot, green chilies, cumin seeds, turmeric powder, salt, and black pepper. Mix well to form a thick batter.

4. 4

   Heat a large skillet over medium heat and add 2-3 tablespoons of vegetable oil. Once the oil is hot, scoop spoonfuls of the amaranth mixture into the skillet, flattening slightly to form fritters. Cook for 3-4 minutes on each side, or until golden brown and crispy. Remove and drain on paper towels.

5. 5

   To prepare the spiced carrot chutney, heat 1 tablespoon of vegetable oil in a saucepan over medium heat. Add mustard seeds and fenugreek seeds, cooking until they start to pop.

6. 6

   Stir in the grated ginger and cook for 1 minute. Add the grated carrots, chili powder, cinnamon powder, jaggery or brown sugar, vinegar, and salt. Cook for 8-10 minutes, stirring occasionally, until the chutney thickens and the carrots are tender.

7. 7

   Serve the fritters warm with a generous dollop of the spiced carrot chutney on the side. Garnish with additional cilantro if desired.