For Dhone patar Bora, we primarily use coriander leaves and tender stems; we avoid the thicker stems as they do not provide pleasant bites.

Rinse the fresh coriander leaves in a strainer under running water and set aside to allow excess water to drain.

Next, chop the coriander leaves roughly, and keep aside.

In a bowl add besan, rice flour, salt and turmeric powder, mix well. 

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.

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.

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.

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!