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

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.