Panta Bhaat is a centuries old fermented rice recipe, that is very popular in Bangladesh and the North Eastern part of India, especially, West Bengal, Assam and Odisha. It is basically leftover cooked rice soaked in water and left overnight to ferment. It is rich in micro-nutrients and is a soulful food during hot summer days.
This is then relished next morning as breakfast along with various side dishes like potato fry or any other curry, green chilies, onion, burnt / roasted red chilies, lime, fish fry, papad or pickle. It is considered a staple breakfast diet in the rural areas and is also very popular during Bengali New Year.
I have a very vague memory of having this simple dish during my childhood. It is a very comforting food that is just divine. I like to have Panta Bhaat with just a dash of lime, burnt chilies and potato fry.
Sometimes I relish it with pickle and papad. The water in which the rice is soaked also tastes just heavenly. It is very sad to know that the present generation is not aware of this very traditional and healthy breakfast.
- 1 cup leftover cooked rice
- salt to taste
- 1-2 green chilies
- 1-2 roasted / burnt red chilies
- 1 tbsp. coriander leaves
- 1 slice of lime
- potato fry / potato bharta (mashed potato), fish fry, etc. to serve
In a bowl, take the leftover cooked rice and add water to it. It should cover the rice. Set aside overnight to ferment.
Next day garnish it with coriander leaves and serve along with salt to taste, green chilies, burnt red chilies, potato curry and lime.
You can also relish it with pickles, fish fry, papad or any other side dish.
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