Bengali Panta Bhaat Preparation:

Serving:- 4

- Soak Rice For 30 Minutes
- Then Cook Them Well
- After Cooling Down, Soak Overnight or 24 Hours In Room Temperature With Gondhoraj Lemon & Lemon Leaf (Optional)
- Serve With Aloo Peaj Bhaja
- Heat 2 Tbsp Mustard Oil
- 3Temper With Carom Seeds With Slited Green Chillies
- 3 Potatoes - Finely Chop
- 1 Onion - Finely Chop
- Salt - 1 Tsp
- Cover It & Cook On Low Flame For 10 Minutes
- Turmeric Powder - 1/2 Tsp
- Fry Them On Medium Heat For 5-6 Minutes
- Next, Prepare Daal Bora
- Soak Red Lentils(Masoor Dal) - 1 Cup
- Make A Smooth Paste
- Mix With Chopped Onion, Chillies, Pinch Of Turmeric, Chilli Powder, Ginger Paste, Carom Seeds & Salt
- Fry Them On Medium Flame
- Next Preparation, Fish Fry
- Make Fine Powder Of 2 Tsp Masoor Dal
- Marinate Rohu Fish With Salt, Turmeric, Chilli Powder, Ginger & Garlic Paste
- Then Coat Them Well With Daal Powder
- Fry Them On Low Flame
- Serve Hot Achaar & All Lovely Side Dishes
- Enjoy Your Meal & Have A Good Sleep

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