Dhone pata are cilantro leaves and fritters are called bora. Coming from my Bengali roots, deep fried fritters should flow in my veins! Bengalis love anything deep-fried, be it for breakfast, lunch, snacks or dinner. If you ever visit a Bengali family for an everyday meal, you are assured to find at least one variety of fritters on the menu. It’s classically served with steamed rice and daal or steamed rice and ghee (clarified butter). That’s how the meal starts, followed by several other courses. I am not going to the subject of everyday-multi-course-Bengali-meal, that’s for some other post. Today, I just want to chat about these cilantro fritters. I know how some of you utterly dislike cilantro and find the taste similar to that of soap. Honestly, that made no logic to me until I read the article, which gives a very scientific cause for such distastes. So, if you fall in the I-hate-cilantro category, then you might want to try this with parsley.
It’s the sheer simplicity of the ingredients that makes these fritters so easy and quick to whip together. Little bit of rice flour or corn flour is added for the texture, there are a couple of green chilies for heat and to bind it all together, quintessential chickpea flour (besan) is mixed in. Even though its deep fried, it doesn’t feel very heavy on the belly. However, if you want to completely steer away from deep-frying, you can certainly shallow fry them.
Fritters are my favorite and I enjoy the versatility. We can go as creative as we crave, or go extremely humble like these fritters with cilantro as the hero. Even though I use this specific herb everyday in my cooking, there are a few such situations when am still left with a ginormous bunch to finish. And that predictably happens when the husband is not very sure of how much herb I asked him to buy. So, it’s either chutney or these crunchy green fritters.