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Poitabhat | Panta Bhat

Panta bhat or poitabhat consists of cooked rice soaked and fermented in water. The liquid part is known as Toraṇi. It is a rice-based dish prepared by soaking rice, generally leftover, in water overnight. Traditionally served in the morning with salt, onion, chili and mashed potatoes or "Alu Bhorta" (simple boiled potatoes mashed and salted without adding any cream or cheese). It is consumed in eastern Indian states of West Bengal, Odisha (Pakhala), Jharkhand, Chhattisgarh, Assam, Tripura and also in the country of Bangladesh. It is a popular dish on the day of Pahela Baishakh or Bengali new year. It has been described in documents from 17th century. Panta bhat has more micronutrients than fresh rice. It is traditionally considered as beneficial in conditions.


LETS GET COOKING:


Poitabhat | Panta Bhat



Course : Breakfast



Cuisine : Indian




Prep time : 5 minutes




Process time : 5 minutes




Total time : 10 minutes


Ingredients:

  • Cooked rice (preferable cooked last night) - 1cup

  • Chopped onions - 3 tsp

  • Chopped green chilli - 2

  • Water - 1 cup

  • Salt - as per taste

Instructions:

  1. In left over cooked rice, add 1 cup of water and cover and soak it for overnight

  2. Next day, smash the rice along with the soaked water with hands

  3. Add chopped onions and green chilli

  4. Add salt as per taste and mix everything

  5. Serve with pickle or chicken or fish curry


Pictorial :


Take all ingredients.
Take all ingredients.

smash rice
smash rice

chopped onions
chopped onions

green chilli
green chilli

salt as per taste
salt as per taste

mix
mix

serve
serve


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