Recipe of Award-winning Thankuni Pata Bora (Centella Leaves Fritters / Pakoras - Bengali Style) - Logo collection for you

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We hope you got insight from reading it, now let's go back to thankuni pata bora (centella leaves fritters / pakoras - bengali style) recipe. You can cook thankuni pata bora (centella leaves fritters / pakoras - bengali style) using 9 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to cook Thankuni Pata Bora (Centella Leaves Fritters / Pakoras - Bengali Style):

1. Take 4-5 bunches of Thankuni Pata (Centella Leaves).
2. Take 1 of onion, chopped.
3. Prepare 1/2 cup of masoor dal (Red lentil), soaked for 2-3 hours.
4. You need 1/2 tsp. of kalonji (nigella seeds).
5. You need 1-2 of green chilies, chopped.
6. Prepare 1" of ginger, grated.
7. Get as needed of oil to deep fry.
8. Take to taste of salt.
9. Prepare 1/4 tsp of turmeric powder.

Steps to make Thankuni Pata Bora (Centella Leaves Fritters / Pakoras - Bengali Style):

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..

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