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

Ingredients

• 8-10 bunches 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
• 1 tsp. salt or to taste
• 1/4 tsp. turmeric powder
• 1/2 tsp. cumin powder
• oil to deep fry

Steps

1. Pick only the leaves. Wash the leaves under running water and drain. Chop them finely and keep aside.
2. In a bowl take all the ingredients, except oil and mix them well. Add water, little at a time, and knead into a dough.
3. Heat oil in a pan. Shape round flat balls out of the mix and gently slide in the hot oil.
4. Fry them in batches on a low flame on both sides till light golden in colour. Drain on a kitchen towel.
5. Serve as a tea time snack or as an appetizer with kasundi or any homemade chutney.