What is Panta Bhat ?
Panta Bhat is a traditional Bangladeshi and Bengali dish that is commonly enjoyed as a breakfast item, especially during the hot summer months. It is also known as “Panta Bhaat” in Bengali, where “panta” means soaked and “bhaat” means rice. The dish is essentially fermented rice, and it holds cultural significance in the region.
Panta Bhat holds cultural significance in the region and is commonly enjoyed as a refreshing breakfast during the hot months. It is a unique preparation made from leftover rice that undergoes a fermentation process, resulting in a delightful and tangy flavor.
Panta Bhat is made using leftover cooked rice from the previous day. The rice is typically plain, cooked with water and without any spices or oil. The leftover rice is then soaked in water overnight or for several hours until it ferments. During the fermentation process, the rice absorbs the water, softens, and undergoes a slight souring, resulting in a tangy flavor.
How to cook Panta Bhat?
Cooking Panta Bhat is a simple process, and it mainly involves the preparation of the fermented rice and serving it with the traditional accompaniments. Here’s a basic recipe for making Panta Bhat:
Ingredients:
– Leftover cooked rice
– Water for soaking
Accompaniments (optional, choose based on your preference):
– Sliced green chilies
– Thinly sliced onions
– Chopped coriander leaves
– Grated cucumber
– Dried fish (shutki)
– Pickles (mango pickle, pickled green chilies, etc.)
Instructions:
1. Collect Leftover Cooked Rice:
– Take the leftover plain cooked rice from the previous day. Make sure the rice is not seasoned with any spices or oil.
2. Soak the Rice:
– In a bowl, add the leftover rice.
– Pour enough water over the rice to submerge it completely.
– Cover the bowl with a lid or plate and let the rice soak overnight or for at least 6-8 hours. During this time, the rice will absorb the water and ferment, resulting in a slightly sour taste.
3. Prepare the Accompaniments:
– While the rice is fermenting, you can prepare the accompaniments that you prefer to serve with Panta Bhat. Common choices include sliced green chilies, thinly sliced onions, chopped coriander leaves, grated cucumber, dried fish (shutki), and pickles.
4. Mix and Serve:
– Once the rice has fermented, take it out of the water and place it in a serving bowl.
– Mix in the accompaniments of your choice, such as green chilies, onions, coriander leaves, and grated cucumber. You can also add a small amount of dried fish (shutki) if desired.
– Serve Panta Bhat chilled, either as it is or with a side of pickles for added tanginess.
The proportion of accompaniments can vary based on personal taste preferences. Some people like it spicier with more green chilies, while others may prefer a milder version. Feel free to adjust the flavors according to your liking.
Panta Bhat is a refreshing and unique dish that offers a delightful tangy taste and a cooling effect, making it a perfect choice for hot summer days. Enjoy this traditional Bangladeshi and Bengali delicacy and savor the cultural significance it holds in the region.
