Thankuni Pata Bata (Centella Leaves Chutney - Bengali Style)

 

          This is an extremely simple and a nutritious Bong style chutney made of Thankuni Pata (Centella Leaves). So if you happen to come across this plant, pluck out the leaves and prepare this traditional & a healthy dish. In this recipe, the leaves are ground along with green chilies and garlic. This is then sautéed in mustard oil with a tempering of nigella seeds. It is then relished with hot steamed rice for a great comfort meal. So check out the step by step pictorial recipe to prepare it.

               Thankuni Pata, as it is known in the Bengali lingo or Centella leaves have some medicinal properties that are very healthy for us. 

             It is not much popular, though it is quite relished in the North Eastern regions, especially West Bengal and our neighboring countries like Bangladesh, Sri Lanka, Vietnam, Thailand and Malaysia to name a few. 

          These leaves can be made into delectable pakoras or can be enjoyed as salads, stir fries, juice or chutneys. 

• 2 handfuls of Thankuni Pata (Centella Leaves), chopped
• 2-3 garlic cloves, chopped
• 1-2 green chilies
• salt to taste
• 1/4 tsp. turmeric powder
• 1 tbsp. mustard oil
• 1/2 tsp. kalonji (nigella seeds)

     

         Wash the Thankuni leaves well under running water and drain them.

          Grind along with the garlic, chilies and very little water to make a smooth paste.

          Heat oil in a pan and temper with kalonji. Sauté for a few seconds. Add the ground paste, salt and turmeric powder.

          Fry on a low flame till all the moisture has evaporated. Transfer to a serving bowl and drizzle some mustard oil over it. Enjoy with hot steamed rice.

         Wash the Thankuni leaves well under running water & drain them. 

 Grind along with garlic, chilies & very little water to make a paste.

   Heat oil in a pan & temper with kalonji. Sauté for a few seconds. 

                 Add the ground paste, salt and turmeric powder.

                  Fry on a low flame till all the moisture has evaporated. 

    Transfer to a serving bowl & drizzle some mustard oil over it. 

              Enjoy with hot steamed rice.

Thankuni Pata diye Rui Macher Jhol (Bong style Fish Curry with Centella Leaves)

 

           Macher Jhol Bhaat (Fish Curry & rice) is an integral part of Bengali cuisine. So check out this traditional homemade style Rohu fish curry with a handful of Thankuni Pata / Centella Leaves thrown in. These greens are not much popular. However, they have some medicinal properties that is very healthy for us. 

          The gravy is generally thin and is prepared using minimum of spices. Typically, veggies like, potato, eggplants, raw banana, raw papaya, pointed gourd, etc. are added. So a healthy mix of proteins, vitamins and fibre. It is popular in every Bengali household and is relished with hot steamed rice. 

         

         

         Thankuni Pata can also be found in the North Eastern regions of India and our neighboring countries like Bangladesh, Sri Lanka, Vietnam, Thailand and Malaysia to name a few. 

         Traditionally, these greens are used to make pakoras, chutney, stir fries, juice or salads. 

        As I was able to source these greens in one of the supermarkets here, I went ahead and dished out this simple fish curry where I added these leaves. It is perfect for our every day meals or for a comforting weekend lunch with your dear ones. 

• 4-5 pieces of Rohu Fish
• handful of Thankuni leaves
• 1-2 raw bananas, cut lengthwise
• 3 tbsp. + 1 tsp. mustard oil
• 1/2 tsp. nigella seeds
• 2 green chilies, slit
• 1 tsp. ginger paste
• 1 tsp. roasted cumin powder
• 1/4 tsp. turmeric powder
• salt to taste

          Marinate the fish pieces with a pinch of salt and turmeric powder for 5-10 minutes. In a small bowl, mix together the ginger paste, roasted cumin powder and turmeric powder with some water and keep aside. 

          Heat 2 tbsp. oil in a kadai / pan and fry the marinated fish pieces till golden brown. Keep aside. 

          Heat remaining oil and fry the raw banana pieces slightly. Keep aside. Temper the same oil with nigella seeds and green chilies. Sauté for a few seconds. 

          Now add the ginger paste and fry till the oil separates. Add the greens and sauté till it is withered. 

          Add 2 cups water (or as needed) and salt. Bring it to a boil. Add the fried fish pieces and simmer on a low to medium flame till the raw bananas are cooked well and the gravy reduced to a desired consistency. 

          When done, switch off the flame and drizzle 1 tsp. of mustard oil. Serve with hot steamed rice. 

Thankuni Patar Bora (Centella Leaves Pakora / Fritters - Bong style)

 

          Enjoy these yummy pakoras (fritters) made out of Centella leaves (Thankuni Pata in Bengali). These leaves have some medicinal benefits and are traditionally relished as pakoras, chutney, stir fries, juice or salads. So check out the step by step pictorial recipe to prepare these yummy fritters.

 

          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. 

          I found these greens in one of the supermarkets here and so decided to prepare some pakoras as a tea-time snack. They can be enjoyed as appetizers too, with kasundi or as a side dish with our daily dal-chawal. 

• 8-10 bunches of Thankuni Pata (Centella Leaves)
• 1 onion, finely chopped
• 1/3 cup rice flour
• 1/4 cup gram flour
• 1/2 tsp. nigella seeds
• 1-2 green chilies, chopped
• 1 tsp. grated ginger
• 1 tsp. grated garlic
• salt to taste
• 1/4 tsp. turmeric powder
• 1/2 tsp. cumin powder
• oil to deep fry

          Wash the leaves under running water and drain. Chop them finely and keep aside. 

          In a bowl take all the ingredients, except oil and mix them well. Add water, little at a time, and knead into a dough. 

          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 as a tea time snack or as an appetizer with kasundi or any homemade chutney.

                                     Pick only the leaves.

                                  Chop them finely and keep aside. 

                  Mix all the ingredients, except oil. Add water, little at a time, & knead into

                  a dough. 

                     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.

                             Serve as a tea time snack or as an appetizer with kasundi or any

                             homemade chutney.

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.

Thankuni Pata Bata (Centella Leaves Chutney - Bengali Style)

          Thankuni Pata, as it is known in the Bengali lingo or Centella leaves have some medicinal properties that are very healthy for us. It is not much popular though it is quite relished in the North Eastern regions, especially West Bengal and our neighboring countries like Bangladesh, Sri Lanka, Vietnam, Thailand and Malaysia to name a few. 

          These leaves can be made into delectable pakoras or can be enjoyed as salads, stir fries, juice or chutneys. So today I made a Chutney out of this exotic herb. A very simple recipe where the leaves are ground along with green chilies and garlic. This is then sautéed in mustard oil with a tempering of nigella seeds. It is then relished with hot steamed rice. So check out the step by step pictorial recipe to prepare it.

• 4-5 bunches of Thankuni Pata (Centella Leaves), chopped
• 2-3 garlic cloves, chopped
• 1-2 green chilies
• salt to taste
• 1/4 tsp. turmeric powder
• 1 tbsp. mustard oil
• 1/2 tsp. kalonji (nigella seeds)

          Pluck the leaves of the Thankuni and wash well under running water. Chop them finely and grind along with the garlic and chilies and just enough water to make a paste.

          Heat oil in a pan and temper with kalonji. Sauté for a few seconds. Add the ground paste, salt and turmeric powder.

          Fry on a low flame for 4-5 minutes or till dry. Enjoy this chutney mixed with plain steamed rice.

                                  Take 4-5 bunches of the Thankuni Pata (Centella Leaves).

                                 Pick the leaves, discarding the stems. Wash well & drain.

                                             Chop them finely.

                                             Grind along with chilies & garlic .......

                                             .......into a paste by adding little water.

                                Heat oil & temper with kalonji (nigella seeds).

                                Add ground paste, salt & turmeric powder.

                                  Fry on a low flame till dry.

 Garnish with fresh red chilies & coriander leaves. Mix with 

plain steamed rice & relish.

Thankuni Pata Bora (Centella Leaves Fritters / Pakoras - Bengali Style)

          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. So check out the step by step pictorial recipe to prepare 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 color. 

          Drain on a kitchen towel and serve with either kasundi, sauce, green chutney or mayo.

                               Wash the leaves. Drain & keep aside.

                                             Chop the leaves finely.

                                 Grind the soaked masoor dal.

                                 All the ingredients needed to make pakoras.

                               Add salt & turmeric powder.

                                Mix everything well.

                          Form small round flat balls & deep fry them to light golden colour.

                                 Drain on a kitchen towel.

                               Serve with kasundi (mustard sauce) or any homemade chutney.