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Bengali Dhonepatar Chatni: Cilantro or Coriander Leaves Sauce/ Dip is a famous Indian Dip. As the name suggests the core ingredients of this chatni/sauce/dip is fresh coriander leaves and green chilies. Garlic and nigella seeds add the twist in the flavor of this dip. It goes extremely well with any kind of kabab or fritters or even parathas.
Ingredients:
Coriander leaves: 1 bunch
Onion: 1, medium
Garlic: 10-12 cloves + 3-4 cloves
Fresh green chili: 3-4
Nigella seeds: 1 tsp + 1 tsp
Oil: 3 tbsp
Salt to taste
Sugar: ½ tsp
Lemon juice: 2 tsp
Preparation:
Clean coriander leaves carefully under running water. Finely chop them.
Finely chop onion, green chili and garlic.
Make a smooth paste of chopped coriander leaves, onion, 10-12 chopped garlic, green chilli and 1tsp of nigella seeds using a blender.
Use as little water as possible. The paste should be thick in consistency.
Heat oil in a pan and add nigella seeds and garlic into the hoi oil.
Once garlic is fragrant add coriander paste. Don’t burn the garlic.
Fry the paste on medium heat. The color of the paste will start changing. Add salt and sugar. Adjust seasoning.
Once you can spot oil floats on the top add lemon juice and mix well. Switch off the flame and transfer to the serving bowl immediately.
Serve with any Kabab, fritters or paratha.
I served it with Mexican Quesadilla with Chicken and Eggplant in Mustard Sauce.
You can accompany this chatni/ sauce/ dip with the following dishes also.
Onion Pakora,
Chicken Pakora,
Mughlai Paratha or Gozleme,
Moong Sprout Paratha,
Frittata,
Baked Mexican Chicken,
Indian Savory Egg Pancake,
Bengali Egg/Dimer Devil.
You can accompany this chatni/ sauce/ dip with the following dishes also.
Onion Pakora,
Chicken Pakora,
Mughlai Paratha or Gozleme,
Moong Sprout Paratha,
Frittata,
Baked Mexican Chicken,
Indian Savory Egg Pancake,
Bengali Egg/Dimer Devil.
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