Thankuni pata bora (centella leaves pakoras/fritters-bengali style) Recipe

Thankuni pata bora, also known as centella leaves pakoras or fritters, is a popular Bengali snack made with fresh thankuni leaves. The leaves are mixed with a batter made from gram flour, spices, and herbs, and then deep-fried until crispy. These fritters have a unique flavor and are packed with nutrients. They are often served as an appetizer or tea-time snack and can be enjoyed with chutney or sauce.

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Vegdiet
25minstotal
15minsPrep
10minsCook
25m.total
15m.Prep
10m.Cook
Thankuni pata bora (centella leaves pakoras/fritters-bengali style)
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Ingredients for Thankuni pata bora (centella leaves pakoras/fritters-bengali style) Recipe

  • 1/4 cup Thankuni Leaves, Washed And Finely Chopped
  • 1/4 cup Gram Flour
  • 1/2 tablespoon Rice Flour
  • 0.13 teaspoon Turmeric Powder
  • 0.13 teaspoon Red Chili Powder
  • 0.13 teaspoon Cumin Powder
  • 1/4 Small Onion, Finely Chopped
  • 1/2 Green Chilies, Finely Chopped
  • 1/2 tablespoon Coriander Leaves, Finely Chopped
  • As required Salt To Taste
  • as required Oil For Deep Frying

Directions: Thankuni Pata Bora (centella Leaves Pakoras/fritters-bengali Style) Recipe

Cooking Directions

  • STEP 1.Wash and finely chop the thankuni leaves.
  • STEP 2.In a bowl, mix gram flour, rice flour, turmeric powder, red chili powder, cumin powder, salt, chopped onions, green chilies, and coriander leaves.
  • STEP 3.Add water gradually to make a thick batter.
  • STEP 4.Heat oil in a deep pan for frying.
  • STEP 5.Dip the thankuni leaves in the batter and carefully drop them into the hot oil.
  • STEP 6.Fry until golden brown and crispy.
  • STEP 7.Remove from the oil and drain on a paper towel to remove excess oil.
  • STEP 8.Serve hot with chutney or sauce.

Cooking Tips

  • Make sure to wash the thankuni leaves thoroughly to remove any dirt or impurities.
  • Adjust the spice levels according to your preference.
  • Do not overcrowd the pan while frying the fritters, as it may affect the crispiness.
  • You can also add a pinch of baking soda to the batter for extra crispiness.

Storage and Serving

  • Thankuni pata bora is best served hot and crispy.
  • You can store any leftover fritters in an airtight container in the refrigerator for up to 2 days.
  • Reheat them in an oven or air fryer to regain the crispiness before serving.
Nutrition
value
12
calories per serving
< 1 g Fat< 1 g Protein1 g Carbs2 g FiberOther

Current Totals

  • Fat
    < 1g
  • Protein
    < 1g
  • Carbs
    1g
  • Fiber
    2g

MacroNutrients

  • Carbs
    1g
  • Protein
    < 1g
  • Fiber
    2g

Fats

  • Fat
    < 1g

Vitamins & Minerals

  • Calcium
    13mg
  • Iron
    1mg
  • Vitamin A
    261mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    22mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    12mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    27mg
  • Manganese
    < 1mg
  • Phosphorus
    13mg
  • Selenium
    2mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp