Hello everybody, it is John, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, thankuni pata bora (centella leaves fritters / pakoras - bengali style). It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Thankuni patar jhol । Centella Leaf curry Thankuni Patar Pakora Recipe । Ingredient: - Centella Asiatica / Thankuni Pata - Lentil - Mustard Oil - Onion - Green Chilli - Turmeric powder - Red Chilli Powder - Cumin Powder - Salt. Thankuni pata diye daler Bora recipe in Bangla.
Thankuni Pata Bora (Centella Leaves Fritters / Pakoras - Bengali Style) is one of the most favored of recent trending foods on earth. It is enjoyed by millions daily. It is easy, it’s quick, it tastes delicious. Thankuni Pata Bora (Centella Leaves Fritters / Pakoras - Bengali Style) is something which I’ve loved my whole life. They’re nice and they look wonderful.
To begin with this recipe, we have to prepare a few ingredients. You can cook thankuni pata bora (centella leaves fritters / pakoras - bengali style) using 9 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Thankuni Pata Bora (Centella Leaves Fritters / Pakoras - Bengali Style):
- Take 4-5 bunches Thankuni Pata (Centella Leaves)
- Get 1 onion, chopped
- Get 1/2 cup masoor dal (Red lentil), soaked for 2-3 hours
- Make ready 1/2 tsp. kalonji (nigella seeds)
- Prepare 1-2 green chilies, chopped
- Prepare 1" ginger, grated
- Get as needed oil to deep fry
- Get to taste salt
- Take 1/4 tsp turmeric powder
My kids wouldn't know what thankuni pata is. Most bengali kids living abroad don't. Thankuni patar bora. থানকুনি পাতার পাকোড়া বা বড়া । Centella leaf pakora. Today I'll show you my recipe of থানকুনি পাতার বড়া বা পাকোড়া । Thankuni patar pakora । Centella Leaf pakora.
Instructions to make Thankuni Pata Bora (Centella Leaves Fritters / Pakoras - Bengali Style):
- 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.
- All the ingredients needed to make the pakoras.
- In a bowl take all the ingredients, except oil and mix them well.
- Form small round flat balls and deep fry them to light golden colour. Drain on a kitchen towel.
- Serve with kasundi (mustard sauce) or any homemade chutney.
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