Simple Way to Prepare Perfect Thankuni Pata Bora (Centella Leaves Fritters / Pakoras - Bengali Style)
Hey everyone, it's Drew, welcome to my recipe site. Today, I'm gonna show you how to make a special dish, Simple Way to Make Homemade Thankuni Pata Bora (Centella Leaves Fritters / Pakoras - Bengali Style). It is one of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.
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Many things affect the quality of taste from Thankuni Pata Bora (Centella Leaves Fritters / Pakoras - Bengali Style), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Thankuni Pata Bora (Centella Leaves Fritters / Pakoras - Bengali Style) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
To begin with this recipe, we have to prepare a few ingredients. You can cook Thankuni Pata Bora (Centella Leaves Fritters / Pakoras - Bengali Style) using 9 ingredients and 6 steps. Here is how you cook it.
#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.
Ingredients and spices that need to be Prepare to make Thankuni Pata Bora (Centella Leaves Fritters / Pakoras - Bengali Style):
- 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
Instructions to make Thankuni Pata Bora (Centella Leaves Fritters / Pakoras - Bengali Style)
- Wash the leaves under running water and drain. Chop them finely and keep aside.
- Drain the soaked dal and grind into a slightly coarse paste by adding very little water.
- All the ingredients needed to make the pakoras.
- In a bowl take all the ingredients, except oil and mix them well.
- Form small round flat balls and deep fry them to light golden colour. Drain on a kitchen towel.
- Serve with kasundi (mustard sauce) or any homemade chutney.
While that is in no way the end all be guide to cooking fast and simple lunches it's great food for thought. The hope is that will get your creative juices flowing so that you are able to prepare excellent lunches for the own family without having to do too terribly much heavy cooking from the practice.
So that's going to wrap it up for this special food Easiest Way to Prepare Award-winning Thankuni Pata Bora (Centella Leaves Fritters / Pakoras - Bengali Style). Thanks so much for your time. I'm sure you can make this at home. There's gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!