Paturi is a traditional Bengali style of steam cooking in a banana leaf. Generally fish is cooked in a paturi style, but let me share a vegetarian version of paturi made with sweet corn. It is an extremely easy, simple and an unique recipe that is so yummy and goes well with hot steamed rice.
This is a perfect weekend lunch with your loved ones. A drizzle of some extra mustard oil to the end product enhances the flavour of the dish. So do give it a try by following a step by step pictorial recipe to prepare this divine Bong delicacy.
In fact, Paturi is an age-old recipe which is not much heard of. But such dishes are still prepared in few Bengali homes. Besides steaming, it can also be pan fried. This is the latter method.
Another way of cooking is just dip the parcels in a pot of rice that is being cooked. This is how our grandmothers use to traditionally make paturi.
Sometimes it is also cooked, wrapped in pumpkin leaves that is simply out of this world. You need to try to believe it.
- 200 gms. sweet corn, coarsely ground
- 2 tbsp. fresh grated coconut
- 2 tbsp. mustard paste
- 2 green chilies, chopped
- 2 tbsp. yoghurt
- salt to taste
- 1/2 tsp. turmeric powder
- 1/2 tsp. red chili flakes
- 2 tbsp. coriander leaves, chopped
- 1-2 tbsp. mustard oil
- few extra fresh green chilies
- banana leaves as required
Heat a tawa and place the banana leaves on them for a few seconds on both sides. This will help it to become more pliable so that it can be easily folded without breaking.
Place a little of the corn mix in the centre along with a green chili over it. Fold it and securely tie with a string. Do the same with rest of the corn mix.
Heat remaining oil in a pan and gently place all the folded banana leaf parcels. Cover and cook for 8-10 minutes on both sides. Enjoy with hot steamed rice.