Dhone patar bora

Kankana Saxena’s dhone pata bora are coriander-leaf fritters, presented as a Bengali side or appetizer. This selection follows the recipe card with rice flour alongside gram flour and includes the offered green chilli and nigella.

The fresh coriander leaves are finely chopped, with stems included as in the author’s method. Green chilli supplies the described subtle heat, while nigella gives a peppery flavour and a little turmeric adds colour.

The chopped coriander is mixed with the two selected flours, green chilli, nigella, turmeric and salt. Water is sprinkled in gradually until the mixture can be formed into small dumplings.

The portions are dropped into enough oil for deep-frying. The source describes a crisp exterior around a soft centre.

After frying, the author places the fritters in a wire basket so steam can escape. She presents them as a side or appetizer within the Bengali meal setting.