Panta Bhaat (Bengali-style Fermented Rice) | How to make Panta Bhaat (Bengali-style Fermented Rice)
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About Panta Bhaat (Bengali-style Fermented Rice) Recipe
Known as Panta Bhaat in Bengal, this fermented rice, popular throughout the Eastern region of India, is rich in micronutrients and helps keep the body cool during the hot and humid summer months. It is eaten with a variety of sides, and is most popular in rural regions. This dish is also eaten widely across Bangladesh, especially during Poila Boisakh or New Year, and their choice of sides usually differ from those hailing from West Bengal. We enjoy ours with some Mustard oil, Raw onions, Chilies, Aloo Bharta, Raw Posto or poppy-seed paste and some Onion bhajiyas.
Ingredients to make Panta Bhaat (Bengali-style Fermented Rice)
- Cooked - 2 cups, short-grain preferably, if not, use any .
- Oil - 1/2 cup
- Potato or Aloo Bharta/Makha - mashed bed potatoes, fried red chilies and garlic.
- Posto baata/Raw Poppy-seed paste - 2 tbsp/50 gm , soaked and ground, with salt, topped with chopped onion and chilies
- Peyanji/ fritters/Bhajiya - 2 sliced s, 1/2 cup besan, 1 tsp kalonji, few green chilies
- Coarsely chopped raw s
- Green Chilies
- 2 or 3 burnt red chilies
- to taste
- A few wedges of
- - 3 to 4 cups
How to make Panta Bhaat (Bengali-style Fermented Rice)
My Tip:Many people enjoy Panta Bhaat with some roasted papad and pickle, and a piece or two of fried fish, especially Hilsa. Panta Bhaat can be had for breakfast, lunch or dinner, according to preference.