Thankuni Pata Bora (Centella Leaves Pakora - 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.

In a bowl take all the ingredients, except oil and mix them well. Heat oil in a pan. Shape round flat balls out of the mix and gently slide in the hot oil.

Fry them in batches on a low flame on both sides till light golden in colour. Drain on a kitchen towel and serve with either kasundi, sauce, green chutney or mayo.