Panta means `soaked in water` and bhat means `rice`.
Panta bhat or poita bhat is a rice-based dish prepared by soaking rice, generally leftover, in water overnight. The cooked rice is soaked and fermented in water. The liquid part is known as Toraṇi.It is traditionally serves in the morning with salt, onion, chili and mashed potatoes or “Alu Bharta”
It is a traditional breakfast of eastern Indian states of West Bengal, Jharkhand, Assam, Tripura and also in the country of Bangladesh.
How is Panta Bhat prepared?
Panta bhat is a simple rice dish prepared by first cooking the rice, rinsing it, and then soaking it in water overnight..The dish is usually topped with fresh green chili peppers, salt, and onions.
Panta bhat is best eaten during summers as it has cooling properties. The overnight soaking leads to slight fermentation, so the dish is rich in probiotics and good for gastrointestinal health
Prep time:06 hrs
Cooking time: 20 mins
For Poita Bhat
- Cooked rice, soaked in 2 cups water overnight – 1 cup
- Curd (Dahi / Yogurt) – 1/4 cup
- Onions , chopped – 2 tablespoon
- Green Chillies , finely chopped – 2 nos
- Salt – to taste
For Aloo Pitika
- Boil potatoes – 02 nos
- Mustard Oil -1 tsp
- Turmeric Powder – a pinch
- Green Chilly, chopped – 1 tsp
- Salt – to taste
- Soak leftover rice in 2 cups of water overnight.
- Early morning, strain rice and add beaten curd , salt, chopped onions and green chilies.Mix well and keep aside.
- To prepare aloo pitika, boil potatoes, peel the skin and mash it well. Make sure no lumpy pieces are present.
- Heat mustard oil in a kadai and when oil turns smoking hot, add green chilly and turmeric powder.Add mashed potatoes. Stir well.
- Adjust seasoning, and serve hot with poita bhat.