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.