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The tiny herb thankuni pata, often called Indian pennywort or Centella asiatica, has long been an essential in Bengali cuisine. This green ͏pla͏nt is prized for it's unique taste that adds richness to various dishes along with its medicinal properties. Thankuni pata has been used in extra imaginative ways in modern Bengali cooking, in spite of its conventional use in primary dishes. These delicious dishes provide a delightful journey ͏through the tastes of Ben͏gal, from crunchy fritters to rich fish curries.
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Biuli Dal Dia Thankuni Pata Bora (Fritters)
This crispy fritter creates an irresistible textural masterpiece by combining the earthy taste of thankuni pata with the nutty taste of biuli dal (urad dal). The dish is made with ground biuli dal that has been soaked, chopped thankuni leaves, onions, green chillies, and a little bit of salt. Afterwards, the batter is formed into tiny patties and deep-fried till it turns golden brown. The end effect is an exterior that is crispy and an interior that is soft and flavourful. These fritters are frequently served with a tangy tamarind chutney or a refreshing yoghurt dip as a snack or appetiser.
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Thankuni Pata Dia Rui Macher Jhol
Bengali homes aren't complete without the jhol, or thin curry, and this variation takes the modest meal to new heights. Pieces of rui fish are marinated in a mixture of salt and turmeric before being pan-fried. Whole spices like cumin and coriander are sauted with a foundation of onions, garlic, and ginger. For extra tang, add tomatoes and then toss in a big handful of chopped thankuni leaves. The flavours of the herbs and spices are then slowly absorbed by the fried fish by gradually simmering it in this aromatic base. This recipe is a filling and nutritious dish that is normally served with steamed rice.
Also read: Different Posto Dishes From Bengali Cuisine
Thankuni Pata Bata (Chutney)
In Bengali cuisine, thankuni pata bata is a versatile condiment made of a simple yet flavourful paste. This is made by washing and grinding fresh thankuni leaves with a little mustard oil, green chillies, and salt to taste. To give even more depth, some versions include adding toasted cumin seeds or raw garlic. The final outcomes are a vibrant green mixture with a complex taste ͏that blen͏ds bitter, spicy, and slightly nutty flavours. You can use this bata in several ways, which include a rice dish for a quick and healthy meal, a spread for sandwiches, or a dip for fritters.
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Thankuni Pata Bora
Finely chopped thankuni leaves, rice flour or besan (gramm flour), chopped onions, chopped green chillies, and spices like cumin and coriander are combined to produce these fritters. After that, the batter is deep-fried till golden and crispy. They're frequently eaten as a side dish with rice and dal or as a teatime snack. The thankuni pata bora is a guilt-free treat because it's not only delicious but also filled with the health advantages of the herb. During the monsoon season, when thankuni pata is abundant and its warming qualities are especially welcome, many Bengali houses make these fritters.
Image Credit: Unsplash
Thankuni Pata Dia Posto
This creative recipe combines two beloved Bengali foods, posto (poppy seeds) and thankuni pata. Bengali posto dishes, well-known for their nutty flavour and creamy texture, are an important ingredient of the dish. Poppy seeds are soaked and mashed into a paste in order to make. Next, finely chopped thankuni leaves are combined with mustard oil, salt, and green chillies in the posto mixture. After that, this mixture is cooked for a short while to let the flavours combine. This is a side dish that goes well with steamed rice and is creamy, slightly bitter, and incredibly flavourful. To provide texture, some variations include adding potatoes or other vegetables.
Including Thankuni Pata in your cooking collection allows you to explore an abundance of creative and delectable culinary options. Explore these specific recipes now to convey a new intensity of flavour to your food and feel the richness of Thankuni Pata in your culinary masterpieces.
