Paturi is a Bengali dish that refers to food prepared by wrapping and cooking it in a leaf. This delicacy is usually prepared with fish, but it can also be made with prawns, dal, cottage cheese/paneer, etc. The main ingredient of Paturi is coated or mixed with certain traditional spices first and then wrapped up with banana leaves for further slow cooking. In this method of slow cooking, the banana leaves get burnt, infusing the food with a smoky aroma and creating a delicious, unique flavour. Chanar Paturi is a delight to be enjoyed by everyone, not just vegetarians. If you’re looking for a different variation of Paturi that isn’t made with fish, then this is the perfect one for you. Soft chana mixed with fresh spices and ingredients create a mellow flavour and exotic taste. Be sure to have enough rice on hand to serve with it, as one serving of rice may not be enough. 🙂
If you’re making this recipe, don’t forget to share your experience with me.
Chanar Paturi
Chanar Paturi is a Bengali delicacy in which soft chana mixed with all the fresh spices and ingredients lend out mellow flavours and exotic tastes.
Ingredients
- 300g- Paneer/Chana/Fresh cottage cheese
- ½ cup- Fresh grated coconut
- 1 tbsp- Mustard paste
- 2½ tbsp- Mustard oil
- 2-3- Green chillies (adjust as per your tolerance)
- 1 tbsp- Coriander leaves (chopped)
- ½ tsp- Turmeric powder
- Salt to taste
- 1-2- Whole Banana leaf
Instructions
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In a strainer add 2 tbsp of yellow and 2 tbsp black mustard seeds (50:50), wash under running water, and grind with one green chilli to a smooth paste by using your food processor. From this mustard paste use 1 tbsp for making Chanar Paturi. You can use rest of the paste for making mustard based fish or vegetable curries.
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Or else, you can use ready to use mustard powder (Sunrise brand). If cooking with the mustard seeds powder, use 1 tbsp of it and follow the package instructions for dissolving.
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In a food processor add grated coconut and green chillies. Add 2 tbsp of water to it and make a coarse paste, keep aside.
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In a bowl mash the panner/chana until lump-free. Add in the coconut-chilli paste, mustard paste, salt, turmeric powder, coriander leaves, and mustard oil. Mix well.
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Heat the banana leaf sheets from one edge to another (glossy side down) over low flame for a few seconds. This is for easy folding, care should be taken not to burn out the leaves.
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Cut the banana leaves into rectangles. Keeping in mind that you need the leaf pieces to be spacious enough to wrap, and parcel the portion of panner/chana mixture. Clean the leaf pieces with a wet kitchen towel. Grease the upper part of the leaf sheets with mustard oil.
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Now place 3 ½ tbsp of panner/chana mixture carefully over the oil-coated side of a banana leaf sheet. Gently shape the mixture into a rectangle by using your fingers. Place 1 whole green chilli on top (depending on personal preference you can slit the chilli as well). Wrap and make a parcel. Tie with cotton thread.
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Continue the same process for the rest of the panner/chana mixture.
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For a step-by-step Paturi making method check this post.
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Grease a regular iron tawa (not nonstick) generously with mustard oil. Place the parcels/paturi on tawa. Cook for 20 minutes over low heat. Flip the parcels after every 3-4 minutes. Let the parcels turn brownish in colour. Your delectable Chanar Paturi is ready to devour. Give the Paturi 5 minutes of standing time before uncover.
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To enjoy Chanar Paturi, start by cutting the threads of the banana leaf parcel and serving it hot with steamed rice. Unwrap the parcel first, take out a portion of Paturi, mix and mash it with rice, enjoy!
Recipe Notes
Paturi can be reheated in a microwave oven before serving.
This looks awesome! With petpujo at home this Durga pujo, plan to make this on Shoshti!
I made this.. though did increase a little bit of the mustard powder and sugar and it came out absolutely fabulous!
The idea of mashing the paneer is a great one as the flavor is then uniform rather than just a covering! Loved it! Thanks so much
Hi Manisha,
I’m glad to hear that you enjoyed making it. Thank you for sharing your experience with me, Happy Cooking! 🙂