Dhonepatar Bora(Coriander leaves/ Cilantro fritters/ Dhaniya patta pakoda)

Dhone Patar Bora:

After the scorching and blistering heat of summer, the cool breeze of monsoon is like the blessing of mother nature. Still yesterday it was too hot but from the afternoon some dark clouds shaded the sun and it starts raining. I waste no time to celebrate the first drops of monsoon and start preparing to make Coriander leaves/cilantro fritters/ Dhaniya Patta Pakoda or in Bengali we called it Dhanepatar bara. It needs no words, no explanation, no description to say how tasty or crunchy it was. Anyone taste it before they know it is like a shower of taste in the mouth with a cup of hot tea or coffee. 

Some other recipes:
Kachakalar Khoshar Chop

Narkeler Bora
Chingri Macher Cutlet
Kumro Saag r Chorchori

Course- Starter/ snacks

Dish - Indian

Author - Usashi Mandal

Serves - 4

Preparation time - 15 minutes

Cooking time - 10 minutes

Ingredients:

4 cups of chopped coriander leaves(washed and drained)

1 cup besan

1 cup of rice flour

6 green chilies chopped

1 medium onion chopped

2 cloves of garlic minced

Salt for seasoning

Vegetable oil for frying

Instructions:

1. In a mixing bowl, add all ingredients except vegetable oil and mix very well, if it is too dry add spoonful of water and mix until it came to a dough consistency.

2. Heat oil in a deep frying pan and make small balls from the mixture and drop in the heated oil. Fry in medium temperature until turns light brown.

3. Drain in a kitchen towel and serve warm with your favorite dipping sauce and hot beverage.