Winter is here along with a bunch of fresh and crunchy greens to savour. One such wintergreen that makes it to your plates almost every day is dhania, or coriander leaves. They are aromatic and crunchy and can be whipped into different delicious recipes. You can use it as a garnishing element, make chutney, or deep-fry the dhania leaves (with besan batter) for a crunchy delight. But have you tried Dhania Bharta yet? A popular winter delicacy in Bengal, dhania bharta (or as they call it, dhone pata bata) is a dry mix that goes well with steamed rice. And the fact that it is warm and super healthy gives the dish an additional edge. Let’s elucidate further.
Benefits Of Dhania Bharta: What Makes Dhania Bharta (Dhone Pata Bata) A Perfect Winter Food?
We agree coriander leaves are available throughout the year, but unfortunately, most of them are cold-stored, which affects the taste and texture of the leaves. The fresh and crunchy ones are produced during the winter, adding flavour to the dish. Moreover, dhania is loaded with nutrients to boost immunity against seasonal diseases.
By now, we all know that these tiny leaves are packed with antioxidants and anti-inflammatory and antiseptic properties, which help your body fight oxidative stress and prevent free radical damage, further allowing the body to function smoothly. Moreover, they also have antibacterial properties that enhance our overall health and prevent us from falling ill often. We bet these reasons are enough for all to include coriander leaves in their winter diet.
Also Read: Kitchen Tips: 5 Easy Ways To Keep Coriander Fresh For Longer
Dhania Chutney Vs. Dhania Bharta: What Is The Difference?
1. Ingredients:
While coriander leaves, green chillies, and garlic are common in both recipes, chutney includes lemon juice for the added zing. On the other hand, some people include roasted kalonji in the bharta for added flavours and goodness.
2. Texture:
Dhania chutney, being a condiment, has a runny texture. On the other hand, bharta is drier and enjoyed as a side dish with rice.
3. Preparation:
Both recipes need blending in the first stage. But in the second stage, bharta needs to be cooked in a kadhai to soak excess water for a drier texture.
4. Use:
We all know dhania chutney makes for one of the best condiments to pair with your snacks, rice, roti, and almost every Indian dish. It is possibly one of the most consumed chutneys across India. On the other hand, bharta makes for a wholesome food that you enjoy with hot rice for a fulfilling meal. Some people also use the bharta as the base for their ‘macher jhol’ (fish curry).
Also Read: Coriander Leaves Water: A Natural Solution for Effective Weight Loss
Photo Credit: istock
Bengali Dhone Pata Bata (Dhania Bharta) Recipe | How To Make Dhania Bharta At Home:
It is super simple. All you need to do is clean a bunch of coriander leaves, garlic and green chillies, and blend. Traditionally it is ground into a smooth paste using a grinding stone. But to save time and effort, you can always go for a mixer grinder.
Next, heat some mustard oil in a kadhai, add kalonji and whole red chilli, and add the paste to it. Cook well until the bharta turns dry and aromatic. Serve hot and fresh with rice and relish. Click here for the recipe.
Bonus Tip: Always try to pick the young and small coriander leaves for the best taste and texture. Happy winter, everyone!