Panta Bhat (পান্তা ভাত)

Fermented rice soaked overnight in water, served with fried hilsa, green chilli, and onion — a rustic Bengali classic.

Cuisine: Bengali (West Bengal) · Style: Rice Bowl · Protein: Fish · Total time: 15 minutes · Difficulty: easy · Servings: 2 · Spice: 2/5

Ingredients

• 2 cups leftover cooked rice
• Water to soak
• 1 piece fried hilsa or any fish
• 1 raw onion, sliced
• 2 green chillies
• 1 tsp mustard oil
• Salt to taste

Steps

1. Soak leftover rice in water overnight at room temperature.
2. In the morning, drain some water.
3. Add salt and mustard oil.
4. Serve with fried fish, sliced onion, and green chillies.

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