Here are some delicious pakoras (fritters) made out of Centella leaves (Thankuni Pata in Bengali). 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. Fortunately, I was able to spot these greens in one of the markets here and so decided to prepare some pakoras as a tea-time snack. You can also make similar Pakoras with spinach, fenugreek or coriander leaves too. Please find below a step by step guide with pictures to preparing it.
- 4-5 bunches of Thankuni Pata (Centella Leaves)
- 1 onion, chopped
- 1/2 cup masoor dal (Red lentil), soaked for 2-3 hours
- 1/2 tsp. kalonji (nigella seeds)
- 1-2 green chilies, chopped
- 1" ginger, grated
- salt to taste
- 1/4 tsp. turmeric powder
- 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.
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.
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.
Wash just the leaves. Drain and keep aside.
Chop the leaves finely.
Grind the soaked masoor dal.
All the ingredients needed to make the pakoras.
Add salt and turmeric powder.
Mix everything well.
Form small round flat balls and deep fry them to light golden colour.
Drain on a kitchen towel and serve with your favourite dip.