Thankuni Pata Bora (Centella Leaves Fritters / Pakoras - Bengali Style)

Name: Thankuni Pata Bora (Centella Leaves Fritters / Pakoras - Bengali Style)
Cuisine: American
Ingredients: 4-5 bunches Thankuni Pata (Centella Leaves); 1 onion, chopped; 1/2 cup masoor dal (Red lentil), soaked for 2-3 hours; 1/2 tsp. kalonji (nigella seeds); 1-2 green chilies, chopped; 1" ginger, grated; as needed oil to deep fry; to taste salt; 1/4 tsp turmeric powder

Bethica Das @kitchen_flavours

Sharjah (UAE)

#deepfried - Here are some delicious pakoras (fritters) made out of Centella leaves (Thankuni Pata in Bengali). 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.

These leaves have some medicinal benefits and are relished as pakoras, chutney, stir fries, juice or salads. Fortunately, I was able to spot these greens in one of the supermarkets here and so decided to prepare some pakoras as a tea-time snack.

Bethica Das @kitchen_flavours

Saved

Ingredients

4-5 bunchesThankuni Pata (Centella Leaves)
1onion, chopped
1/2 cupmasoor dal (Red lentil), soaked for 2-3 hours
1/2 tsp.kalonji (nigella seeds)
1-2green chilies, chopped
1" ginger, grated
as neededoil to deep fry
to tastesalt
1/4 tspturmeric powder

Saved

Steps

1

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

Drain the soaked dal and grind into a slightly coarse paste by adding very little water.
3

All the ingredients needed to make the pakoras.
4

In a bowl take all the ingredients, except oil and mix them well.
5

Form small round flat balls and deep fry them to light golden colour. Drain on a kitchen towel.
6

Serve with kasundi (mustard sauce) or any homemade chutney.