By Rajlakshmi
April 14, 2026
Bengal’s ‘panta bhaat’, Odisha’s ‘pakhala bhata’, or Assam’s ‘poita bhaat’ is an everyday breakfast option for the rice-eating population of these states. The fermentation of rice increases its probiotic values, making ‘panta bhaat’ gut-friendly
½ cup basmati rice 200 ml water 1 dried red chilli ½ cup iced water 2 potatoes 1 tbsp ghee ½ shallot, finely chopped 1 clove garlic, finely chopped 1 dried red chilli 2 tsp mustard oil ½ cup fresh coriander leaves 3 sardines, scaled and gutted 1 red chilli
2-inch fresh ginger ¼ cup white soy sauce 1 tsp honey 1 tsp cumin seeds 1 tsp coriander seeds 1 tbsp mustard oil 2-3 tsp lime juice 1 red onion, finely chopped 1 bird’s eye chillies, finely chopped ½ cup coriander leaves 1 tbsp mustard oil ½ lime, juiced Salt, as needed
Rinse rice until it's clear. Cook the rice until it's tender, transfer it to a bowl, and allow the steam to evaporate.
Burn the dried red chilli over your gas stove; it's wholly burnt, and add it to the rice. Add salt, allow to steep for 30 minutes and separate the rice from water.
Dry the sardines and place them into a dish. Make a marinade with chilli-ginger paste, white soy sauce, and honey and mix well.
Roast cumin seeds, coriander seeds, and red chilli in a pan and grind to a fine powder, and add the spice mix to the marinade with salt.
Marinate sardines and keep them aside for 30 minutes. Fry sardines with mustard oil for about 3 minutes.
Boil potatoes in salted water until soft. Add ghee to a frypan and cook the shallots and garlic until golden brown.
Knead till potatoes are soft. Add sauteed shallots, garlic, chilli, mustard oil, salt, and coriander. Mix.
Mix the ingredients and dress with a pinch of salt and lime juice. Serve panta bhaat as a whole meal.