Panta Bhat or, Pakhala Bhat| Bengali Fermented Rice for Summers
Recipe Information
Panta Bhat
Cultural Context
Panta Bhat, a traditional Bengali dish, is often enjoyed during the Bengali New Year and is a staple for rural communities. It embodies the resourcefulness of using leftover rice, which is soaked overnight to enhance flavor and nutrition. This dish is not only a celebration of simplicity but also a reminder of the cultural significance of rice in Bengali cuisine, often served with fried fish and pickles. Today, Panta Bhat is cherished beyond its origins, celebrated in various forms across South Asia, especially during festivals and family gatherings.
Quantities are estimated based on standard recipes for your convenience. The actual ingredients used in this video are accurate.
cooked rice
🥗Healthier: quinoa
💰Cheaper: plain rice
Quinoa is a healthier grain option while plain rice is more economical.
mustard oil
🥗Healthier: olive oil
💰Cheaper: vegetable oil
Olive oil offers health benefits while vegetable oil is more affordable.
Soak cooked rice in water overnight to ferment.
Drain excess water from the rice before serving.
Chop green chilies and onions finely.
Mix chopped chilies and onions into the rice.
Drizzle mustard oil over the rice mixture.
Add salt to taste and mix well.
Serve with fried fish and pickles on the side.
Include fresh vegetables for added crunch.
Cooking Techniques
Equipment Needed
Spice Level:
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