Biuli Dal diye Thankuni Patar Bora (Centella Leaves Pakoras / Fritters - Bengali Style)

         Check for these yummy pakoras (fritters) made of Centella leaves (Thankuni Pata in Bengali lingo). This particular herb has some medicinal benefits and is not much known, but is popular in the North Eastern regions, especially West Bengal and Bangladesh.

         Traditionally, these greens are used to make pakoras, chutney, stir fries, juice or salads. Fortunately, I was able to spot these greens in one of the supermarkets here and so decided to prepare some pakoras. They can be enjoyed with some kasundi as appetizers, as a tea time snack or as a side dish with our daily dal-chawal. So check out the step by step pictorial recipe to prepare it.

• 1 cup thankuni pata (centella leaves)
• 1/4 cup split urad dal (black gram), soaked for 2-3 hours
• 2 tbsp. roasted chickpea flour
• 1 onion, chopped
• 1 tsp. ginger, grated
• 1-2 green chilies, chopped
• salt to taste
• 1/4 tsp. turmeric powder
• 1/2 tsp. nigella seeds (kalonji)
• 1/2 tsp. cumin seeds 
• oil to deep fry

          Grind the soaked dal with very little water to a smooth paste. 

          Then mix together all the above mentioned ingredients (except oil).

          Heat oil in a pan and drop spoonful of the batter. Fry till golden brown in colour. Drain on a kitchen towel.

          Serve as a tea time snack, as an appetizer with kasundi / green chutney or as a side dish with dal-chawal.

                       Mix together all the above mentioned ingredients (except oil).

                      Heat oil & drop spoonful of the batter. Fry till golden brown.

                     Serve as a tea time snack, as an appetizer with kasundi/ green chutney 
                     or as a side dish with dal-chawal.