Dhonepata Bora Or Fried Cilantro
Crispy cilantro fritters made with fresh dhonepata and a light batter. These aromatic boras showcase the vibrant flavor of Bengali cooking.
Preparation
Wash dhonepata or cilantro just before
Add remaining ingredients (except oil) to the chopped cilantro.
Cooking
Heat oil in a kadai. Make sure the oil is very hot. However, turn the heat to medium low before adding the cilantro leaf mix.
Take a spoonful of the mix, and add to oil.
Fry till golden brown and remove on to a paper towel to drain excess oil.
Serving Suggestions
Serve with rice and masoor dal. Very
Estimated Nutrition
ApproximatePer serving - based on typical ingredient amounts
Please note: These are rough estimates calculated from typical ingredient amounts in traditional Bengali recipes. Actual values may vary significantly based on specific ingredients, quantities, cooking methods, and portion sizes used. For precise nutritional information, please consult a nutritionist or use measured ingredients with a nutrition calculator.
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