Dhone patar bora recipe | Coriander fritters | Dhaniya patta pakoda | Dhaniye ke pakode

The main hero of the recipe is this green herb – dhaniya patta, which has the inimitable contribution in Indian culinary to flavour up the dishes. It is one of the most versatile herbs and is known by different names in different parts of the world. In few parts of USA, it mostly known as Cilantro and in the UK and Europe it is popular as Coriander leaves. In India, in most of the places, it is known as Dhaniya patta. But for Bongs, I mean bengali people, its Dhonepata.

What is dhone patar bora?

Dhone patar bora recipe aka coriander fritter is a crispy and flavoured vegetarian snack recipe Indian. It is the amalgamation of chopped coriander leaves with gram flour, rice flour, onions, green chillies and salt which is mixed and then deep fried in small portions till crispy golden in colour.

Dhaniya patta pakoda has always been one of my favourite Indian snacks recipe. I have grown up eating this crispy delight. Whenever I talk about this classic Bengali recipe, I always feel nostalgic. I still remember, how I used to ask my mom to prepare dhone patar bora and used to have it with hot rice, Pyaj diye masoor dal and little bit of ghee for lunch. Only a bong can imagine the comfort, delight and warmth of this simple combination.

Dhone patar bora recipe is very simple and easy to make. It only requires few handfuls of ingredients to get prepared. It is a perfect recipe for a novice. The best part of the recipe is that it gets prepared very quicky without investing much time.

Dhone patar bora recipe with step by step photos and instructions have been provided in the ‘Instructions’ section. If you follow the steps carefully, you will get the perfect crispy coriander fritters. But before directly jumping into the recipe, let me share few interesting facts about the key ingredient – Coriander leaves and about the recipe.

Benefits of Coriander leaves

How to make perfectly crispy dhone patar bora?

Many people face problem to prepare crispy coriander pakoda because they turn soggy. If you take care of few things, then you will get perfectly crispy pakodas.

How to make dhonepatar bora?

For the dhone patar bora recipe, first I have washed the coriander leaves along with tender stems and then finely chopped them. It gives best texture and better flavour to the coriander pakoda.

To enhance the taste, texture and flavour of the coriander pakora, I have added finely chopped onions and chopped green chillies into the mixture. Onions underpowers the strong flavour of coriander leaves slightly and adds a ting of sweetness into the pakodas. Addition of green chillies give a heaty touch to the pakodas at the same time.

Coriander leaves itself have a strong dominating flavour. So, I have not used any spice other than turmeric powder for flavouring up the pakodas. I have used turmeric powder only for colouring, but you can skip it.

For the pakoda batter,a I have used both rice flour and gram flour. Rice flour gives a nice crunch to the pakodas and gram flour provides a nice binding.

First amalgamate all the ingredients with salt and keep it aside for 10-20 minutes to release moisture. Then if required add some water and make a batter and then deep fry them in small portions over medium flame.

Ingredients:

• 1 cup Coriander leaves aka dhaniya patta, chopped
• 1 small Onion, finely chopped
• 1 green Chilli, finely chopped
• ¼ teaspoon Turmeric powder
• ½ teaspoon Salt or as per taste
• 1 tablespoon Rice flour (Chawal ka atta)
• 3 & ½ tablespoon Gram flour (Besan)
• ½ tablespoon Water
• ½ cup oil to deep fry the pakodas

1. Take the chopped coriander leaves into a large mixing bowl.
2. Add finely chopped onion and chopped green chillies into the bowl and give a nice mix.
3. Add measured amount of gram flour, rice flour, salt, turmeric powder into the mixing bowl.
4. Mix all the ingredients nicely with the help of either spoon or hand. Cover the bowl and allow the mixture to rest for 10-20 minutes to release moisture.
5. Mix the batter nicely again. If the batter is dry, add some extra water in small portions. I have added ½ tablespoon of water into the batter.
6. Put a pan on flame and let it become completely dry.
7. Add Oil for deep frying the dhone patar bora. Put the flame in high and let the oil become hot.
8. Once the oil is hot, put the flame in medium and drop small portions of the pakoda batter into the pan slowly with help of your hand or with a spoon. Keep space in between two pakodas. Don’t over crowd the pan.
9. Fry them evenly over medium flame for 2-3 minutes from both the sides till crispy and golden brown in colour. Flip the pakodas in between during the time of frying for couple of times.
10. Drain the excess oil and transfer the coriander pakoda on to a plate lined with kitchen tissue. The kitchen tissue will absorb the excess oil from the pakodas.

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