Is Panta Bhat Nutritious?

It is way more nutritious than normal rice. Rich in Iron, Potassium, Calcium, Vitamin C, and B, fermented rice is wholesome.

Can I use any rice to cook Panta Bhaat?

We prefer to use parboiled rice aka Shiddho Chaal instead of Basmati or another fragrant variety of rice. As termed as common people's food, normal rice needless to say the practical option to select. In addition. the fine variety would not help in the process of fermentation. Moreover, the fragrance is not something you need when fermented rice is having its special aroma.

Is Panta Bhat related to any ritual in Bengal?

It is. The ghoti clan (people who have their origin in West Bengal) cooks it on the night of Saraswati puja and it is served on the very next day as part of the Shitol Shoshti Platter along with Gota Shiddho, Postor Bora, and alur Dum. On the other hand, Bangal Clan (people having their origin in Bangladesh) cooks it on the night of Nabami during Durga Pujo and it is served on Dashami along with kochur Shag and Ilish Mach Bhaja. In the Muslim household as well, this is served on Nababarsha and during the iftar along with different kinds of Bhorta in both India (West Bengal) and Bangladesh.

Are Bengali Panta Bhat and Odia Pokhala same?

Both are almost the same as rice is the main ingredient in making Panta Bhaat and Pokhala. In both recipes, rice is fermented. However, Pokhala is fermented with sour curd as well in Odisha (dahi pakhala) while we mostly ferment panta with water in Bengal

Can I eat Panta bhat all through the year?

This food is ideal to beat the summer due to its cooling properties.

Panta Bhat recipe, nutritious value and origin Debjanir Rannaghar

Name: Panta Bhat
Prep time: 8 h 5 min
Cook time: 30 min
Total time: 8 h 35 min
Cuisine: Bengali
Ingredients: 200g Parboiled Rice (it is a variety of rice; here I am not referring to steamed rice as I am going to mention the process of boiling the rice below); Water; Water; Steamed rice; 3 Green Chilis (optional); 2 Green Chili; 2 Lemon Wedges; 2 Onion; 2 fried dry chili and the oil used for frying the chili (Option 1); 1 bowl Aloo Chokha / Aloo Bhate (Option 2); 5-6 Daal Bora (Option 3); 2 Ilish Mach Bhaja (Option 4); 1 Bowl Kochu shager Ghonto (option 5); 1 bowl Daal Bhorta (option 6)

Description

Panta Bhat, a traditional Bengali dish, is made by fermenting cooked rice. To prepare it, the starch is removed from the rice, which is then left to soak overnight. The end product is the comforting and delicious Panta Bhat.

Ingredients

Units Scale

To make Rice

200g Parboiled Rice (it is a variety of rice; here I am not referring to steamed rice as I am going to mention the process of boiling the rice below)
Water

To make Panta Bhat

Water
Steamed rice
3 Green Chilis (optional)

To serve

2 Green Chili
2 Lemon Wedges
2 Onion
2 fried dry chili and the oil used for frying the chili (Option 1)
1 bowl Aloo Chokha / Aloo Bhate (Option 2)
5-6 Daal Bora (Option 3)
2 Ilish Mach Bhaja (Option 4)
1 Bowl Kochu shager Ghonto (option 5)
1 bowl Daal Bhorta (option 6)

Cook Mode Prevent your screen from going dark

Instructions

Take pafboiled rice (a variety of rice) and wash it thoroughly 2-3 times.
Now discard the water and soak the rice in water for 10 minutes.
Meanwhile, bring 2 liters of water to a boil.
Once the water started boiling, add soaked rice and fully cook the rice just the way you make steamed rice.
Once done switch the flame off and discard the entire water while the rice is hot.
Give the rice standing time to be at room temperature.
Meanwhile take a clean pot and half fill it with plain water.
Transfer the rice to the pot containing the water and mix thoroughly.
Now cover it with a lid and place it at a hot pace for 8-10 hours.
This time is needed for fermentation.
While fermenting, you can add a few green chilies or a piece of tamarind to accelerate the process. This for sure is optional.
Once fermetated, transfer the rice from the water to a bowl.
Do not discard the water and serve it as a side dish.
Heat 1 Tbsp. Mustard oil and fry 2 Red chilies along with a few cloves of garlic.
Top the rice with the fried chilies, and oil, add a few green chilies, onion, salt and serve it cold.
You can serve it with the options I have mentioned.

Notes

Purchase parboiled rice to make the perfect Panta bhat.
You need at least 8 hours to ferment the rice. Needless to say, plan ahead.

Prep Time: 5 min
Standing time: 8 hours
Cook Time: 30min
Category: Main
Method: cooking
Cuisine: Bengali

Nutrition

Serving Size: 125g
Calories: 166
Sugar: 0g
Sodium: 5mg
Fat: 66g
Saturated Fat: 10g
Carbohydrates: 35g
Fiber: .5g
Protein: 50g
Cholesterol: 0mg