Practical Method to Preparing Perfect Thankuni Pata Bora (Centella Leaves Fritters / Pakoras - Bengali Style)
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We hope you got insight from reading it, now let's go back to thankuni pata bora (centella leaves fritters / pakoras - bengali style) recipe. To make thankuni pata bora (centella leaves fritters / pakoras - bengali style) you need 9 ingredients and 6 steps. Here is how you do that.
To prepare an extraordinary Thankuni Pata Bora (Centella Leaves Fritters / Pakoras - Bengali Style), here are the ingridients required:
- Use 4-5 bunches of Thankuni Pata (Centella Leaves).
- Take 1 of onion, chopped.
- Provide 1/2 cup of masoor dal (Red lentil), soaked for 2-3 hours.
- Prepare 1/2 tsp. of kalonji (nigella seeds).
- Provide 1-2 of green chilies, chopped.
- Take 1" of ginger, grated.
- Get as needed of oil to deep fry.
- Provide to taste of salt.
- Use 1/4 tsp of turmeric powder.
After readying the materials, now you are ready to make your tasty Thankuni Pata Bora (Centella Leaves Fritters / Pakoras - Bengali Style) by following the guidances below:
- 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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Recipe : Thankuni Pata Bora (Centella Leaves Fritters / Pakoras - Bengali Style)
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step by step to make Thankuni Pata Bora (Centella Leaves Fritters / Pakoras - Bengali Style)
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