Panta Bhat Recipe
This panta bhat recipe uses leftover cooked rice soaked overnight in water until lightly fermented. It is seasoned simply with salt and mustard oil and served with aloo bhorta made from boiled potatoes, onions, green chillies, and coriander. The dish is eaten cold or at room temperature and includes the fermented rice water for full flavor and nutrition.
Servings: 4
Ingredients
For Fermenting Rice
- ¾ to 1 cup rice
- 1 cup water water level can be about ½ inch above
For Aloo Chokha
- 2 potatoes medium to large boiled and peeled
- ⅓ cup onions – finely chopped
- ½ to 1 teaspoon green chili – chopped add as needed
- ½ teaspoon ginger – finely chopped optional
- 1 tablespoon mustard oil
- salt according to taste
- 1 tablespoon coriander leaves – chopped
Toppings & Seasonings
- salt according to taste
- 1 to 2 tablespoons onion – finely chopped
- ½ teaspoon green chili – chopped
- 1 to 2 teaspoons – coriander leaves chopped
- 1 teaspoon mustard oil
- 1 to 2 dry red chili – fried in mustard oil optional
Instructions
Fermenting Rice
- Take the cooked rice in a bowl. The rice should not be hot or warm, but at room temperature.
- Add 1 cup water, keeping the water level about ½ inch above the rice.
- Stir well to break any lumps, cover the bowl, and let the rice ferment for 8 hours or overnight, depending on the room temperature.
Making Aloo Bhorta
- For the aloo bhorta, boil potatoes in enough water until they are fork tender.
- Drain all the water and let the potatoes cool completely. Peel them and mash roughly in a bowl.
- Add finely chopped onions, chopped green chillies, mustard oil, and salt to taste to the mashed potatoes. Mix well.
- If using, finely chopped ginger and finish with 1 tablespoon chopped coriander leaves. Set aside.
Assembling Panta Bhat
- Once the rice is lightly fermented, add salt to taste directly to the rice and water. Drizzle 1 teaspoon mustard oil and mix gently.
- Top the pantabhat with finely chopped onions, green chillies, and chopped coriander leaves.
- If using red chillies, heat a little mustard oil and fry 1 to 2 dry red chillies until crisp. Serve them as a topping or on the side. You can also drizzle the chilli-infused oil over the rice.
- Serve panta bhat at room temperature along with aloo bhorta. The fermented rice water is traditionally eaten along with the rice.
Notes
- Use leftover cooked rice only. Freshly cooked rice does not ferment the same way.
- Mustard oil is essential. Do not substitute it with any other oil.
- Fermentation time depends on climate. In warmer weather, 6 to 8 hours is usually enough.
- Do not over-ferment. The rice should taste mildly tangy, not sour.
- Eat the rice water too. It holds flavor and nutrients.
- Keep it simple. Panta bhat does not need heavy spices or elaborate sides.
