Now that it’s rainy season here in Kolkata, you can see Centella asiatica or Thankuni pata in abundance across fields. What’s this thankuni pata by the way? Well it’s a medicinal herb that grows in wet lands. It’s used in the treatment of bacterial infections, cholera, Urinary tract disease, tuberculosis, and is also recommended for lactation. In a few cases though, adverse effect may include drowsiness and nausea. Focusing on its medicinal properties, I made Centella asiatica Fritters | Thankuni pata bora | Gotu kola fritters. I served it with dal and truly it was awesome. You can serve this beneficial herb in platter with this recipe. Check it out best table fans!
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Ingredients to make 6 Centella asiatica Fritters | Thankuni pata bora | Gotu kola fritters:
- 2 bunches of thankuni pata (small bunches)
- 2 – 3″green chillies – chopped
- 1 onion – sliced thinly
- Salt to taste
- Pinch of turmeric powder
- Pinch of red chilli powder
- 1 tsp Nigella seeds
- 3 tbsp besan or gram flour or as required
- Refined vegetable oil or mustard oil ( I prefer cooking it in mustard oil )
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Centella asiatica Fritters | Thankuni pata bora | Gotu kola fritters recipe:
- Wash the Centella leaf bunches thoroughly in water
- Soak them in salt water for few minutes. It helps to remove the dirt attached to the leaves
- Now drain off water and wash again
- Take the leaves and chop off them
- In a bowl, add the chopped thankuni leaves, sliced onion, green chillies, turmeric powder, red chilli powder, salt, nigella seeds, besan. Add a little water and mix. The besan does the binding job to make the fritters
- Heat enough oil in a wok for deep frying. As per the refined oil is concerned, since we need deep frying in this recipe, I prefer using a low absorb oil. I use Sundrop heart for my cooking need (To see the product you may click here). Sundrop heart is enriched with the goodness of oryzanol and is made up of 80% Rice bran oil and 20% refined sunflower oil
- Add the mixture in small portions (forming balls) into the hot oil. Fry the fritters in batches so that there’s enough space to turn the fritters in the wok
- Deep fry them till golden brown on all sides
- Take them out of the pan and place on kitchen towels so that the extra oil is absorbed
The Centella asiatica Fritters | Thankuni pata bora | Gotu kola fritters are ready to serve now!
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