Name: Thankuni Pata diye Biuli Dal Er Bora (Centella Leaves Pakoras / Fritters - Bengali Style) recipe by Bethica Das at BetterButter
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 3
Ingredients: 1 cup thankuni pata (centella leaves); 1/4 cup split urad dal (black gram), soaked for 2-3 hours; 2 tbsp. roasted chickpea flour; 1 onion, chopped; 1 tsp. grated ginger; 1-2 green chilies, chopped; salt to taste; 1/4 tsp. turmeric powder; 1/2 tsp. nigella seeds (kalonji); 1/2 tsp. cumin seeds; oil to deep fry

ABOUT Thankuni Pata diye Biuli Dal Er Bora (Centella Leaves Pakoras / Fritters - Bengali Style) RECIPE

Check for these delicious pakoras (fritters) made out of Centella leaves (Thankuni Pata in Bengali). Traditionally, these greens are used to make pakoras, chutney or stir fries. So today just enjoy these pakoras with some kasundi as appetizers. They can also as served as a tea time snack or as a side dish with our daily dal-chawal.

Ingredients Serving: 3

1 cup thankuni pata (centella leaves)
1/4 cup split urad dal (black gram), soaked for 2-3 hours
2 tbsp. roasted chickpea flour
1 onion, chopped
1 tsp. grated ginger
1-2 green chilies, chopped
salt to taste
1/4 tsp. turmeric powder
1/2 tsp. nigella seeds (kalonji)
1/2 tsp. cumin seeds
oil to deep fry

Instructions

Grind the soaked dal with very little water to a smooth paste.
Then mix together all the above mentioned ingredients (except oil).
Heat oil in a pan and drop spoonfuls of the batter. Fry till golden brown in colour. Drain on a kitchen towel.
Serve as a tea time snack, as an appetizer with kasundi / green chutney or as a side dish with dal-chawal.

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