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Thankuni Pata Bora (Centella Leaves Pakora - Bengali Style)

Thankuni Pata Bora (Centella Leaves Pakora - Bengali Style)


Cooking Time

Preparation Time : 120

Cook Time : 15

Total Time : 135


Serves 4

  • Thankuni Pata 4-5 cups

  • onion chopped 1 nos

  • masoor dal (Red lentil), soaked for 2-3 hours 1/2 cups

  • kalonji (nigella seeds) 1/2 tsp

  • green chilies, chopped 1-2 nos

  • salt salsalt t 1 tsp

  • turmeric powder 1/4 tsp

  • oil 1-2 cups


  • 01

    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.

  • 02

    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.

  • 03

    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.



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