Dhone patar bora - Coriander leaves fry
Freshly cut coriander leaves are one of the most popular and widely used garnish in Indian recipes. Coriander leaves not only gives flavor and beautify the dishes, but also neutralize gastric acidity. One simple, but most interesting coriander leaf recipe is Bengali dhone pata bata (coriander leaf paste). A simple paste with chili and salt tempering with kalo jeera seeds (kalonji) and one green chili. A full course meal may be supplemented with this one food item. This recipe Coriander Fritters (ধনে পাতার বড়া) is a Bengali dish that used to serve as a companion with the dish called Daal (ডাল). It is so tasty that we tend to finish it as an appetizer.
Contributed by and the .
Published: December 11, 2013
- Coriander leaves with stem, cut about 2 inch in size: 2 bunches
- Green chili, : 2
- Rice flour: 1 cup
- Salt: as required
- Cooking oil: 1/2 cup
- Make a thick batter with rice flour and just enough water. Keep aside for 10 minutes.
- Fold and mix coriander leaves, salt, rice flour batter, and green chili paste.
- Take one handful of battered leaves and fry in the hot oil, Fry until crisp, Serve with hot rice,
Yield: 3 servings, Prep time: 10 min, Cook time: 10 min, Total time: 20 min
Serving size: 3 to 4 fritters, Calories per serving: Approximately 300 in 50g,
Fat per serving: 6g