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Panta bhat
Panta bhat
Panta bhat is a traditional Bengali dish made by soaking leftover cooked rice in water overnight, allowing it to ferment slightly. It is usually served with a variety of accompaniments like fried fish, pickles, and green chilies. It’s a popular dish in Bangladesh and parts of West Bengal, India.
Ingredients
- 2 cups cooked rice leftover
- 4 cups water
- Salt to taste
- green chilies sliced
- red onions sliced
- cilantro chopped
- Lemon wedges
- Fried fish or any other accompaniments of your choice
Instructions
- Place the leftover cooked rice in a large bowl.
- Add water to the rice, making sure it is fully submerged. Cover the bowl and let it sit overnight at room temperature to ferment.
- The next day, stir the rice and water mixture well. Add salt to taste.
- Serve the Panta Bhat in individual bowls. Garnish with sliced green chilies, red onions, chopped cilantro, and a squeeze of lemon juice.
- Enjoy!
Disclaimer
Some parts of recipe maybe AI-generated.
Nutrition
Calories: 103kcal (5%)Carbohydrates: 22g (7%)Protein: 2g (4%)Fat: 0.2gSaturated Fat: 0.1g (1%)Polyunsaturated Fat: 0.1gMonounsaturated Fat: 0.1gSodium: 13mg (1%)Potassium: 28mg (1%)Fiber: 0.3g (1%)Sugar: 0.04gCalcium: 15mg (2%)Iron: 0.2mg (1%)
Disclaimer
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
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