Prasarini Patra Bara

 

Gandha Prasarini ( Paederia foetida ) is a Ayurvedic medicinal herb, a specific remedy for rheumatic conditions associated with stiffness and contraction of the joints. Whole plant leaves roots are used for herbal medicine. Gandha Prasarini is known for the strong, sulphurous odour exuded when its leaves or stems are crushed or bruised. It is also used as a culinary spice in some traditional cooking in North Eastern and Eastern India.

Around 20-25 Gandha Prasarini leaves chopped fine.
A quarter red onion chopped fine
2 -3 green chillies chopped real fine
1 - 2 Onions chpped fone
3-4 table spoons besan
1 table spoon rice flour
Olive oil / Refine Oil

Mix everything except for the oil for pan-searing in a big bowl. You will need to sprinkle water as needed. The mix should be of thick consistency (thicker than pakoda batter).

Heat a non-stick pan on medium heat.
When hot, add oil for pan-searing and spread using a spatula or move the pan with your hands.
Add a spoonful of mix into the hot pan and pat it nicely so that the mix becomes like a small pancake.
Drizzle olive oil / Refine Oil again on top (very less). You could also use PAM for that matter.
Cook the "Prasarini Patra Bara"s (fritters) till both sides are cooked and have Red / brown spots all over.
Serve hot ...