Name: Thankuni Pata Bora (centella Leaves Pakoras/fritters-bengali Style) Recipe
Total time: 25 min
Yield: 4
Cuisine: Bengali

<p>Slurrp is a recipe aggregator that helps one find recipes based on one's diet choices, fitness goals and taste preferences. It provides calorie-counted recipes across cuisines and meals types and caters to all levels of cooking skills -- from a beginner to an expert. It also offers a nutrimeter that calculates the precise nutrient intake based on the user's height and weight to recommend recipes for each meal. Once you’ve shortlisted recipes that you want to prepare, you can also add them to your Meal Plan which pins your recipes on the calendar so you can plan your meals in advance.</p>


Content Type Key : footer-about

Slurrp

Pick The Right Kind Of Deep-Fryer For Your Kitchen

Spinach To Arbi Saag: Top 10 Indian Greens & Health Benefits

Bread To Shushi: Top 10 Banana-Based Vegan Dishes To Try 

South Indian Kootu For Dinner: The Top 5 Varieties To Try

How Are Indian Pickles Made With Lacto-Fermentation? Read Here

Protein

Carbs

Fiber

MacroNutrients

Fats

Sugar

Calcium

Iron

Vitamin A

Vitamin B1

Vitamin B2

Vitamin B3

Vitamin B6

Vitamin B9

Vitamin B12

Vitamin C

Vitamin E

Copper

Magnesium

Manganese

Phosphorus

Selenium

Zinc

Vitamins & Minerals

Here are some delicious pakoras (fritters) made out of centella leaves. 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.

How to make Thankuni Pata Bora (centella Leaves Pakoras/fritters-bengali Style) Recipe

Bethica Das

Crawler

Bengali

<p>Here are some delicious pakoras (fritters) made out of centella leaves. 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.</p>

Thankuni Pata

onion, chopped

masoor dal , soaked for 2 3 hours

nigella seeds

green chilies, chopped

ginger, grated

turmeric powder

Salt

oil to deep fry

 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. 

step 1

 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. 

step 2

 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. 

step 3

Better Butter