Dhone Patar Bora – Crispy Bengali Coriander Leaves Fritters (ধনে পাতার বড়া)
By | Published:
Freshly cut coriander leaves are one of the most popular and versatile herbs in Indian cooking. Beyond enhancing aroma and brightening dishes, fresh coriander is widely valued for soothing digestion.
In Bengal, coriander takes center stage in many forms—from the sharp, pungent dhone pata bata (fresh leaf paste tempered with nigella seeds and green chilies) to these crunchy fritters. Dhone Patar Bora (ধনে পাতার বড়া) is traditionally served alongside comforting dal and hot steamed rice, though its delicate crispness makes it just as irresistible as a tea-time appetizer.
Dhone Patar Bora Recipe
Prep Time: 10 minutes |
Cook Time: 10 minutes |
Total Time: 20 minutes
Yield: 3 servings |
Serving Size: 3 to 4 fritters |
Calories: 300 kcal (per 50 g serving)
Ingredients
- Fresh coriander leaves with tender stems: 2 bunches (washed and cut into 2-inch pieces)
- Rice flour: 1 cup
- Green chilies: 2 (finely crushed or made into a coarse paste)
- Salt: To taste
- Water: Just enough to form a thick coating batter
- Cooking oil: 1/2 cup (for shallow or deep frying)
Method
- In a bowl, mix the rice flour with just enough water to make a smooth, thick batter. Let it rest for 10 minutes.
- Add the chopped coriander leaves, crushed green chili paste, and salt into the batter. Gently fold together until the leaves are lightly and evenly coated.
- Heat the cooking oil in a pan over medium heat.
- Take small clusters (a loose handful) of the battered coriander greens and slide them carefully into the hot oil.
- Fry on medium heat until the fritters turn crisp and light golden on all sides. Drain on paper towels and serve piping hot with steamed rice and dal.