Dhonepata-r Bora: Coriander Fritters Perfect for the Monsoon

This monsoon, swap the onion bhajias for a Bengali fritter made with coriander and poppy seeds, says Joyadrita Chatterjee.

In our Bengali kitchen, bora is quite a treasured treat. Bora means fritters, often a cutlet. A particularly beloved version of the bora usually features poppy seeds or posto, together called posto-r bora.

In my family, coriander was regularly turned into fritters, called dhonepata-r bora. This recipe was passed down to my mother from her maternal grandmother, NiharBala Devi, who was a widow and known for inventing delicious vegetarian (often vegan, despite no knowledge of the term back then) dishes to make her plate more delicious. (In Bengal, widows have traditionally been forbidden from eating meat, and even onions and garlic. Their meals are deliberately restrained and austere, reflecting the expectations imposed on their lives — muted, sacrificial, governed by patriarchal norms that seek to regulate not only their choices but also their identities. Read more on this here).

This dish makes an appearance at our table on days we abstain from meat and fish. It is made with simple ingredients, commonly present in every household. Besides, using fresh coriander leaves along with its tender stems ensures that there’s no wastage. Some families use the coriander leaf as a whole, while others (like mine) roughly chop the leaves.

While the dish itself isn’t seasonal as coriander leaves are available throughout the year, it is certainly more enjoyable during the monsoon.

Tip: Fresh coriander is the key to this dish, and a hint of poppy seeds lends it that extra crunch.

RECIPE FOR DHONEPATA-R BORA

Ingredients

1 bunch fresh coriander
Salt and sugar, to taste
4-5 green chilies, chopped finely
1 tsp red chilli powder
2 tbsp poppy seeds
Refined oil/ mustard oil
Besan for binding
Rice flour for that added crunch (optional)

Method

Wash coriander leaves well, roughly chop them/tear them and keep aside.
Take a large mixing bowl, add all the ingredients one by one. Mix in the besan, and rice flour to bind it (do not add too much of the mixture as it can overpower the flavour of the coriander — it should just coat the leaves).
Sprinkle some poppy seeds.
Heat oil in a wok, drop in the mixture in small clusters making sure you don’t crowd them.
Fry till golden brown.
Serve hot with plain, hot rice.

Joyadrita Chatterjee is an ex-communication coach turned Bengali home chef based in Chennai.

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