Dhone patar bora is a popular item in Bengali cuisine. Many people love it during the winter season when plenty of fresh coriander leaves are available at very low price. It is also known as coriander leaves fritters or hara dhania patta ka pakoda. It is very crispy and tasty. Many people love to have it as a snack as well as a side dish with dal chawal (lentils curry with cooked rice). Many Bengali people also love it to have with ghee rice.
Corinader leaves (or dhone pata in Bengali or dhania patta in Hindi) are popular spice in India. It is often used in various dishes in various Indian cuisines. People love it because of its flavor. It has a strong & nice aroma.
That is why every kitchen gardener also wants to grow these plants in their garden. It is easy to grow also and you can get continuous supply of fresh coriander leaves throughout the season. I am also growing coriander leaves in my rooftop garden and every week I am harvesting 2-3 bunches of fresh coriander leaves. I used those to make chatni, bhorta/bata, pakoda & other dishes.
Okay, now coming to this crispy dhone patar bora
This awesome coriander leaves fritter is very enjoyable with rice as well as puffed rice (muri/murmure). Some people love this with cooked rice and often have this with ghee rice or dal chawal as a proper meal. At the same time, it is also popular as evening snack along with muri (puffed rice).
Dhone patar bora recipe
- 2 bunches of fresh coriander leaves
- ¼ cup besan (chickpea flour)
- 3 green chillies, chopped
- 1 teaspoon turmeric (haldi) powder
- Salt to taste
- 3 tablespoon any refined oil
- Clean & wash coriander leaves properly and cut into pieces
- Then sprinkle besan over wet coriander leaves and mix
- Now add salt, chopped green chillies and mix all
- Heat refined oil in a cooking pot and now add full spoon of coriander leaves (coated with besan & spices) and repeat it to make multiple pakoda at a time depends upon quantity of oil
- Now fry those pakoda (bora in Bengali) and serve hot