Coriander leaves are the most popular & widely used herbs in India. Though its seeds are also very common spice in this country. Those seeds are used in almost every possible Indian dishes, haha. Is this not true? Coriander leaves are also used to make very famous North Indian style green chutney which is essential to serve chaat, eat pakoda, prepare Indian style sandwiches & burgers. You definitely tried all those. But did you ever try Bengali style coriander leaves paste (dhone pata bata)?
Most Bengali people prepare this dhone pata bata every year during winter because it is the season when fresh coriander leaves are easily available in the market that too at a low price. I enjoy this awesome dhone pata bata almost every week during the winter season.
I love to add a few drops of lemon juice to this Bengali coriander leaves paste before having it with plain rice.
It has a strong flavor of kalo jeera (kalonji seeds) and chilli. If you love the flavor of fresh coriander leaves then you should try this dish.
Though nowadays people prefer to use an electric mixer grinder to make any kind of paste. But traditionally sil nora is used to make this bata. If you prepare this dish in sil nora then the texture & taste of the dish will be authentic & more enjoyable than dhone paata bata prepared in electric grinder.
So if you have sil nora at home then use it to make this dish.
Dhone pata bata recipe
- 2 cups finely chopped fresh coriander leaves
- 2 teaspoons kalonji (kalo jeera)
- 5-6 garlic cloves
- 2-3 red chillies
- 1 green chilli, optional
- Salt as needed
- Heat kadai or pan and saute kalonji (kalo jeera), garlic, red chillies without oil for 2-3 mins
- Now you can saute coriander leaves (without oil) for one minute (optional, I prefer to use fresh leaves)
- Now make a paste of all ingredients by using traditional Sil bata (sil nora in Bengali), you can use an electric grinder if you do not have traditional sil bata
- Serve it with warm rice
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