Crispy and Crunchy with very minimal spices, Dhone Pata Bora are fresh cilantro levaes fritters. It is a classic Bengali side dish that be served as an appetizer too. If you happen to dislike this green, than you can definitely try it even with fresh parsley.
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 dhone pata boda (cilantro fritters).
What is Dhone Pata Bora?
Dhone Pata refering to cilantro leaves or coriander leaves, and Boda refers to fritters.
I know how some of you utterly dislike the taste of cilantro leaves and find the taste similar to that of soap (yes, I heard some famous chefs refering to 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 recipe with parsley.
Very Minimal Ingredients
It’s the sheer simplicity of the ingredients that makes these fritters so easy and quick to whip together.
Rice Flour or corn flour: Little bit of rice flour or corn flour is added for the texture, there are a couple of green chilies for heat.
Chickpea Flour: To bind it all together, quintessential chickpea flour (besan) is mixed in.
Nigella seeds and turmeric : The only two spices that goes in along with salt for seasoning.
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 these.
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 cilantro 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 dhone pata boda.
- 3 cups finely chopped fresh cilantro
- 2 tablespoons rice flour/corn flour or semolina
- 2 tablespoon gram flour
- 2 green chili, finely chopped
- 1 teaspoon nigella seeds
- 1/2 teapsoon turmeric powder
- very little water to mix it all together
- oil to deep fry the fritters
- Place all the ingredients in a bowl and sprinkle little water as you start mixing it all together. Avoid adding too much water else it will get too moist. Once the consistency is good enough to form dumplings, you can start frying these.
- In a deep saucepan or wok, add enough oil. Drop the dumplings slowly and do not over crowd the pan or wok. It should take about 4 to 5 minutes for one batch of fritters to cook through.