First, wash the coriander leaves or cilantro thoroughly.

Then chop them roughly and keep them aside. Finely chop the green chilis.

Next, peel the onion and cut it from the middle. Then chop them into small pieces.

Now, take a large mixing bowl and add the chopped coriander leaves and the onion.

Add the gram flour, rice flour, nigella seeds, poppy seeds (optional), turmeric powder, salt to taste, and finely chopped green chilis.

Mix all the ingredients and then start adding water in small quantities.

Keep on mixing until a sticky and thick consistency is obtained. Make sure not to make it too watery.

Now, add a pinch of baking soda and mix again.

Take a taste test, and add if salt is needed.

Next, take a deep frying pan or a kadhai.

Add refined oil in a generous amount and let it heat until it smokes a little.

Take small portions of the mixture using your fingers and drop them gently into the oil.

Keep the flame on medium and fry them until golden brown in color.

Stir and turn them on all sides occasionally for better cooking. Be gentle.

Fry them in batches and transfer them onto a kitchen tissue-covered plate. This will soak off the excess oil.

Garnish the Dhone Patar Bora by sprinkling some black salt and black pepper.