By Pamela Nandi | Jun 05, 2026

When the summer heat peaks, nothing grounds the soul quite like a traditional Panta Platter. This seasonal favorite—featuring cooled, fermented panta bhat—is the ultimate refreshing escape from the rising temperatures.

Curating the perfect panta platter recipes is an art of flavor balance. By pairing this humble rustic staple with complimentary sides—like sharp, pungent bhortas, crispy fried fish, fresh green chillies, and a drizzle of mustard oil—you elevate a simple tradition into a curated gastronomic experience.

Discover the ultimate combinations to keep your summer meals cooling, authentic, and utterly satisfying.

Panta Bhat (Fermented Rice)

A humble bowl of fermented rice that tastes like nostalgia, comfort, and home.

📋Ingredients

• 2 cups cooked rice
• 4 cups water
• Salt to taste
• 2 green chillies (optional)
• 1 small onion, sliced
• 2 large red chillies
• 1 slice of gondhoraj lime

👩‍🍳Method

1. Wash cooked rice lightly and place in a clay/steel bowl.
2. Pour water over the rice until fully submerged.
3. Cover and let it ferment overnight (8–12 hours).
4. Tamper red chilli in mustard oil.
5. Pour it over the fermented rice.
6. Serve chilled with salt, onion, and green chilli.

Rasun Tomato Bhorta

Smoky roasted tomato and garlic mash bursting with bold rustic flavours.

📋Ingredients

• 3 medium tomatoes
• 8–10 garlic cloves
• 2 dried red chillies
• 1 tbsp mustard oil
• Salt to taste
• 1 small onion, finely chopped

👩‍🍳Method

1. Roast tomatoes, garlic, and red chillies directly on flame or pan until charred.
2. Peel tomatoes and garlic.
3. Mash everything together with salt and mustard oil.
4. Mix in chopped onion before serving.

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Dim Bhorta (Egg Mash)

Creamy mashed eggs blended with mustard oil, chillies, and soulful simplicity.

📋Ingredients

• 4 boiled eggs
• 1 small onion, finely chopped
• 2 green chillies, chopped
• 1 tbsp mustard oil
• Salt to taste
• Fresh coriander (optional)

👩‍🍳Method

1. Mash boiled eggs in a bowl.
2. Add onion, chillies, salt, and mustard oil.
3. Mix thoroughly until creamy and rustic.
4. Garnish with coriander if desired.

Brinjal Fish Potato Bharta

A smoky medley of roasted brinjal, fish, and potato mashed into pure comfort food.

📋Ingredients

• 1 large brinjal (eggplant)
• 1 medium potato, boiled
• 1 fried fish fillet (preferably rohu or katla)
• 1 small onion, chopped
• 2 green chillies
• 1 tbsp mustard oil
• Salt to taste

👩‍🍳Method

1. Roast brinjal until smoky and soft.
2. Remove skin and mash the flesh.
3. Debone fried fish carefully.
4. Mash together brinjal, potato, fish, onion, chillies, salt, and mustard oil.
5. Serve slightly warm.

Aloo r Choka

Soft hand-mashed potatoes infused with mustard oil and green chillies for a rustic Bengali touch.

📋Ingredients

• 3 boiled potatoes
• 1 small onion, chopped
• 2 green chillies, chopped
• 1 tbsp mustard oil
• Salt to taste
• Coriander leaves (optional)

👩‍🍳Method

1. Mash boiled potatoes while warm.
2. Add onion, chillies, salt, and mustard oil.
3. Mix well using hands for authentic texture.
4. Garnish with coriander.

Murgi Bora (Chicken Fritters)

Crispy golden chicken fritters packed with spice, warmth, and homestyle goodness.

📋Ingredients

• 250 g minced chicken
• 1 onion, finely chopped
• 2 green chillies, chopped
• 1 tsp ginger-garlic paste
• 2 tbsp gram flour (besan)
• Salt to taste
• ½ tsp turmeric
• Mustard Oil for frying

👩‍🍳Method

1. Combine all ingredients except oil.
2. Shape into small patties or fritters.
3. Heat oil and fry until golden brown and cooked through.
4. Drain on paper towel and serve hot.

Fish with Burnt Red Chilli Fritters

Crispy fried fish paired with smoky chilli fritters for the perfect fiery bite.

📋Ingredients

• 4 fish pieces
• ½ tsp turmeric
• Salt to taste
• 4 dried red chillies
• ½ cup gram flour
• Salt to taste
• Water as needed
• Mustard Oil for frying

👩‍🍳Method

1. Marinate fish with turmeric and salt for 15 minutes.
2. Fry until crisp and golden.
3. Roast dried red chillies slightly over flame.
4. Make a thick batter using gram flour, salt, and water.
5. Dip chillies in batter and deep fry the fish until crisp.
6. Serve together.

Fried Fish Tossed in Panch Phoron

Fried fish elevated with the aromatic magic of Bengali five-spice tempering.

📋Ingredients

• 4 fried fish pieces
• 1 tsp panch phoron
• 2 dried red chillies
• 2 green chillies, slit
• 1 tbsp mustard oil
• Salt if needed

👩‍🍳Method

1. Heat mustard oil in a pan.
2. Add panch phoron and dried red chillies.
3. Let them crackle and release aroma.
4. Add fried fish and toss gently.
5. Finish with green chillies and serve hot.

Ultimately, a curated Panta Platter is more than just a refreshing escape from the summer heat—it is a beautiful, grounding reminder of how the simplest culinary traditions can offer the most sophisticated comfort. By balancing humble fermented rice with a thoughtful array of vibrant, complementary sides, you elevate a timeless classic into a true celebratory feast.

What is your absolute must-have accompaniment on a summer Panta Platter? Let me know your favorite combinations in the comments below!