It was a picnic at Canning at my grandparent’s place. It was on a cold, wintery day towards the end of last year. The air carried the scent of damp earth and fresh greens. We wanted to make food that takes on an almost elemental quality—simple, rustic, yet deeply satisfying. As we walked through the vegetable garden that morning, the coriander leaves stood tall, their fragrance unmistakable. Then, an idea struck—why not turn these into crisp, golden pakoras? Not the usual Bengali dhonepata’r bora, where coriander is chopped and mixed into a batter, but something more rustic—whole leaves, dipped in a light, airy batter and fried till crisp. Hence, it’s dhone patar pakora.

Dhonepata’r bora is a familiar presence in Bengali households, especially during winter when the price is low. Small rounds of coriander-laced fritters are perfect with dal and rice. But these were different. Instead of chopping the leaves, we used them whole, dipping their long, delicate stems into a gram flour batter, ensuring every inch was coated but not weighed down. The trick was in the batter—thin enough to let the leaves peek through, yet thick enough to hold onto the coriander’s fresh bite. As they hit the hot oil, they curled up slightly, turning golden with crisp edges, crackling with every bite. We served them right off the kadhai, still hot, alongside steaming bowls of dal.

Mrs. and Mr. Pikturenama

Nothing is more satisfying than a farm-to-plate experience

There’s something incredibly satisfying about cooking in an open space, surrounded by friends and family. The rhythmic chatter, the sizzle of frying batter, and the occasional gust of winter breeze made it even more enjoyable. Unlike city cooking, where everything is measured and precise, this was cooking by instinct—adjusting the batter’s consistency by feel, frying in batches, tasting as we went. It was food made for sharing, for reaching out across plates, grabbing a pakoda before it disappeared, and relishing its crunch with a sip of warm tea.

A Few tips and tricks

For the perfect dhone patar pakora, a few tricks help. Keep the batter light—too thick, and it becomes doughy instead of crisp. The oil should be hot enough to create an instant sizzle but not smoking, ensuring even cooking. A touch of rice flour or a pinch of soda can add an extra crispness. And most importantly, serve them immediately—pakoras, like picnics, are best enjoyed in the moment, hot, fleeting, and full of joy.

2 dals that will go well with this dhone pata’r pakora:

  1. Sobji diye bhaja muger dal- moong dal with vegetables
  2. Peyaj diye mushurir dal- Masoor dal with onions
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Dhone patar pakora | coriander leaf fritters

Simple coriander leaf fritters
Prep Time 10 minutes
Cook Time 30 minutes
Course Appetizers, Vegetarian
Cuisine Bangladeshi, Bengali, Indian
Servings 4 servings

Ingredients
  

  • 1 bunch coriander leaves with stem intact
  • 1 cup besan (Bengal gram flour)
  • 2 tbsp rice flour
  • ½ tsp turmeric powder
  • ½ tsp red chili powder
  • salt to taste
  • ½ tsp ajwain (optional)
  • water as needed
  • oil for deep-frying

Instructions
 

  • In a mixing bowl, combine besan, rice flour, turmeric powder, chili powder, ajwain, and salt. Slowly add water, whisking continuously until you get a smooth, light, and slightly runny batter. The consistency should be thin enough to coat the coriander leaves lightly but not drip excessively.
  • Pour in 2 tsp of hot oil and whisk well.
  • In a deep pan, heat enough oil for deep frying. To check if it's ready, drop a tiny bit of batter—it should sizzle and rise immediately without burning.
  • Hold each coriander leaf by the stem, dip it into the batter, ensuring it’s coated but not thickly layered.
  • Gently drop it into the hot oil. Fry in small batches, making sure they don’t overlap.
  • Fry until golden and crisp, flipping occasionally for even cooking.
  • Remove and place on a plate lined with paper towels to absorb excess oil.
  • Serve hot with dal, chutney, or just as is with a cup of tea.
Keyword bengali vegetarian recipe, dhone patar pakora, dhonepatar bora, dhonepatar pakoda