Dhonepata Bata Recipe | Bengali Dhone pata vorta recipe – for rice

Try my Mom’s Dhonepata Bata (Bengali Dhone pata vorta) recipe just in 5 mins. Dhonepata Bata is spicy tangy coriander leaves paste of Bengali cuisine. Dhonepata bata is prepared in every Bengali house, especially on winter days lunch to served with rice at first, to start the menu. Rice gets green and flavourful after mixing with dhonepata bata. Making it so simple that anybody can make it at home.

In Bengali, Dhonepata bata means coriander leaves paste Dhonepata is coriander leaves(in English) and bata is a Bengali term meaning paste or ground. My Mom made this recipe with fresh coriander leaves, onion, garlic, green chillies, lemon juice, salt and mustard oil. The same recipe is also known as Dhone patar vorta (bhorta) in Bangladesh. Though in Bangladesh instead of onion, kalo jeera (kalonji/nigella seeds) is used in making dhone patar vorta.

For making this recipe my mom blended roughly chopped dhone pata (coriander leaves with stem) with half onion, a few garlic cloves, few green chillies until gets a smooth paste. Later mixed that dhone pata paste with salt, lemon juice and mustard oil before serving. No matter whether blending in a mixer grinder or using a grinding stone, the taste is the same as well. As in our childhood, my mom used to make it with a grinding stone until purchasing a mixer grinder. And I taste both.

Want to make niramish dhone pata bata (means without onion and garlic)? For making niramish dhone pata bata recipe instead of using onion and garlic, blend coriander leaves (with stem) with a small piece of ginger and green chillies. After making the paste, mix it with salt, lemon juice and mustard oil. The same as I used in this recipe.

How to store dhonepata bata? Make a paste of dhonepata/coriander leaves (with stems) with 1/2 tsp of salt. And you can keep it in the refrigerator in an airtight container maximum of 6-7 days. When you urge for dhonepata bata, put that stored dhonepata paste into the blender with onion, garlic and green chillies, and blend it well. Mix it with lemon juice, mustard oil and salt per taste as already put it before storing.

How to store dhone pata(coriander leaves) for a long time? For long time storage, first, remove the roots of the dhone pata(coriander leaves), then remove the yellow or dry leaves if exists. Spread it on a plate or newspaper to dry off the water (water comes with the store-bought coriander leaves). Do not wash it. Once make sure there is no water. Then put it in an airtight container or zip pouch or zip lock bag and keep it in the refrigerator. For 10-15 days you can easily keep the coriander leaves so fresh that just wash and chop them and use it making any recipe.

Try this dhone pata (not dhone patar chutney) at home and let me know your feedback about this recipe.

Some of my chutney recipes

Green Chutney recipe (Dhania Pudina chutney)

Momos Chutney recipe

Bengali Style Tomato Chutney (with Khejur and Amsotto)

Aam Kasundi recipe

How To Make Dhonepata Bata Recipe

○ First, clean Dhonepata (coriander leaves) by removing the roots, and yellow or dry leaves, and wash it thoroughly 5-6 times.

○ Roughly chop the coriander leaves with the stems. Put it in the small blender jar with half onion, 3 garlic cloves and 4 green chillies (as per taste). 

○ Blend it well until getting a smooth paste. Add 1 or 2 tbsp water if needed for smooth blending.

○ In a mixing bowl, take out the dhone pata paste, and mix it up with salt, lemon juice and mustard oil. 

○ Serve with piping hot rice at lunch and enjoy your meal.