Name: Dhone Potar Bora: Crispy Coriander Fritters (Bengali Snack)
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 2 bunch Coriander (also known as cilantro. use fresh, vibrant coriander for best flavor.); 1/2 cup Rice Flour; 2-3 Chilies (finely chopped; adjust to your spice preference., green); 1 tsp Poppy Seeds (also known as khus khus.); 1-1.5 tsp Salt (or to taste); 1-2 tbsp Water (add gradually to achieve desired consistency.); 2 cups Mustard Oil (or vegetable oil; enough for deep frying.)

Dhone Potar Bora: Crispy Coriander Fritters (Bengali Snack)

25 minutes

978 reads

4.17 from 6 votes

Bengali

About Dhone Potar Bora: Crispy Coriander Fritters (Bengali Snack)

Dhone Potar Bora, a beloved Bengali snack, are crispy fritters bursting with the fresh flavor of coriander (cilantro). Perfect for a hot summer day, these delectable boras are traditionally enjoyed with dal and rice, making a light yet satisfying meal.

These cooling and digestive fritters are incredibly easy to make, requiring just a handful of readily available ingredients. The vibrant green color and unique aroma of coriander make them visually appealing and incredibly flavorful. Get ready to experience a taste of Bengal!

This recipe provides clear instructions and helpful tips to ensure perfectly golden-brown, crispy Dhone Potar Bora every time. Try it and savor the authentic flavors of Bengali cuisine!

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Recipe Time & More

Prep10

Cook15

Total25

Calories132 kcal

Serves

Served AsSnacks

Recipe TasteCrunchy Salty Spicy

Ingredients

For the Fritters

▢ 2 bunch Coriander also known as cilantro. use fresh, vibrant coriander for best flavor.
▢ 1/2 cup Rice Flour
▢ 2-3 Chilies finely chopped; adjust to your spice preference., green
▢ 1 tsp Poppy Seeds also known as khus khus.
▢ 1-1.5 tsp Salt or to taste
▢ 1-2 tbsp Water add gradually to achieve desired consistency.

For Frying

▢ 2 cups Mustard Oil or vegetable oil; enough for deep frying.

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Instructions

Prepare the Coriander Mixture

Wash and finely chop the coriander leaves. In a bowl, combine the chopped coriander, rice flour, green chilies, poppy seeds, and salt. Mix well.

Make the Dough

Gradually add water, mixing until a slightly thick, but pliable dough forms. The dough should be easy to handle but not sticky.

Shape the Fritters

Take small portions of the dough (about a tablespoon each) and roll them into small, flat circles or patties. Make sure they are not too thick.

Fry the Fritters

Heat the mustard oil in a deep pan or kadai over medium-high heat. Once the oil is hot (a small piece of dough should sizzle immediately), carefully add the fritters. Fry in batches, ensuring not to overcrowd the pan.

Serve

Fry until the boras are golden brown and crispy on both sides. Remove them from the oil and place them on a plate lined with absorbent paper to drain excess oil. Serve hot with dal and rice.

Recipe Notes

Expert Tips for Perfect Dhone Potar Bora

For extra flavor, add a pinch of turmeric powder to the dough.
Don't overcrowd the pan while frying; this will lower the oil temperature and result in oily fritters.
Adjust the amount of green chilies according to your spice preference. You can also add a small piece of ginger for extra flavor.
For a crispier result, let the fritters cool slightly on the absorbent paper before serving.