Thankuni Patar Bora (Centella Leaves Pakora / Fritters - Bong style)

Name: Thankuni Patar Bora (Centella Leaves Pakora / Fritters - Bong style)
Total time: 1500 s
Yield: 4-5 servings
Cuisine: Indian
Ingredients: 8-10 bunches Thankuni Pata (Centella Leaves); 1 onion, finely chopped; 1/3 cup rice flour; 1/4 cup gram flour; 1/2 tsp. nigella seeds; 1-2 green chilies, chopped; 1 tsp. grated ginger; 1 tsp. grated garlic; 1 tsp. salt or to taste; 1/4 tsp. turmeric powder; 1/2 tsp. cumin powder; oil to deep fry

Bethica Das @kitchen_flavours

Sharjah (UAE)

#CA26 - Enjoy these yummy pakoras (fritters) made out of Centella leaves (Thankuni Pata in Bengali). These leaves have some medicinal benefits and are traditionally relished as pakoras, chutney, stir fries, juice or salads. This particular herb is not much known, but is popular in the North Eastern regions, especially West Bengal and also in Bangladesh, Sri Lanka, Malaysia, Vietnam & Thailand. I found these greens in one of the supermarkets here and so decided to prepare some pakoras as a tea-time snack. They can be enjoyed as appetizers too, with kasundi or as a side dish with our daily dal-chawal.

Bethica Das @kitchen_flavours

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Ingredients

20-25 minutes

4-5 servings

8-10 bunchesThankuni Pata (Centella Leaves)
1onion, finely chopped
1/3 cuprice flour
1/4 cupgram flour
1/2 tsp.nigella seeds
1-2green chilies, chopped
1 tsp.grated ginger
1 tsp.grated garlic
1 tsp.salt or to taste
1/4 tsp.turmeric powder
1/2 tsp.cumin powder
oil to deep fry

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Steps

20-25 minutes

1

Pick only the leaves. Wash the leaves under running water and drain. Chop them finely and keep aside.
2

In a bowl take all the ingredients, except oil and mix them well. Add water, little at a time, and knead into a dough.
3

Heat oil in a pan. Shape round flat balls out of the mix and gently slide in the hot oil.
4

Fry them in batches on a low flame on both sides till light golden in colour. Drain on a kitchen towel.
5

Serve as a tea time snack or as an appetizer with kasundi or any homemade chutney.