As the prolonged monsoon season in this part of the country shows no signs of ending, it gives us the perfect opportunity to explore different fritter recipes. These Dhone patar Bora, typical in Bengali cuisine, were not very common during my childhood. My mother rarely made them, and I mostly recall enjoying them in winter. The reasons for their infrequent preparation could be the limited availability of fresh coriander leaves or the fact that Dhone pata (coriander) was often used as a garnish for many dishes, overshadowing its potential as the star ingredient for a snack. It’s also possible that my mother preferred making Dhone pata Bata instead of Boras. Regardless of how seldom I had them, I still vividly remember the taste, appearance, and texture of these Boras. Crisp, fried snacks are loved by everyone, especially when the weather is perfect for enjoying them alongside a cup of Elaichi Chai.
So, if you have a bunch of fresh coriander leaves, I encourage you to make these fritters and savor them with your loved ones. I hope you enjoy trying this easy recipe, and if you do, I would love to hear about your experience! 🙂
Dhone patar Bora / Coriander leaves Fritters
Crisp and tasty Dhone patar Bora made with fresh coriander leaves and a handful of pantry staples. Enjoy them as a snacking treat or pair with dal and rice; they satisfy both worlds.
Ingredients
- 3 cups- Fresh coriander leaves / Dhone pata
- ½ cup- Besan / Gram flour
- 3 tbsp- Rice flour / Chaler gunro
- 8-9- Garlic cloves (roughly crushed)
- 2-3- Green chillies (chopped)
- ½ tsp- Turmeric powder
- Salt to taste
- Vegetable oil for deep frying
Instructions
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For Dhone patar Bora, we primarily use coriander leaves and tender stems; we avoid the thicker stems as they do not provide pleasant bites.
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Rinse the fresh coriander leaves in a strainer under running water and set aside to allow excess water to drain.
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Next, chop the coriander leaves roughly, and keep aside.
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In a bowl add besan, rice flour, salt and turmeric powder, mix well.
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Incorporate the chopped coriander leaves into the besan mixture, along with the chopped chillies and garlic. Mix everything thoroughly. If the mixture becomes too thick to combine, add a little water at this point. Keep in mind that the mixture will release additional moisture later, so it should start off somewhat thick.
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If necessary, add more besan to the mixture. Measuring the exact amount of besan to use can be tricky, as you may need to adjust the quantity while preparing the mixture. You'll perfect this adjustment after making a few batches of these boras. Remember, for this recipe, the ratio should be more coriander leaves and less besan.
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To prepare the fritters, heat oil in a deep frying pan/kadai. Take portions of the bora mixture and drop them into the hot oil. Fry the boras over low/medium heat until they turn golden brown. It’s important to maintain a lower temperature to ensure that the boras cook thoroughly on the inside.
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Serve hot Dhone patar Boras as snacks and pair it with Kasundi. These boras also taste great with steamed rice and dal. Make plenty of them and enjoy!
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