Chanar Paturi is a delightful Bengali dish where paneer (Indian cottage cheese) is marinated in a rich mustard paste and then wrapped in banana leaves before being steamed or grilled.

When unexpected guests arrive on a vegetarian day, it can be a challange to decide what to cook. But if you have milk at home, there’s no need to worry! You can easily make chana at home, Just like different types of fish paturi, you can quickly make a delicious chana/paneer (cottage cheese) paturi instead of fish. This dish is not only easy but it also adds a unique touch to your meal when served.

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What is Paturi made of? :

Paturi is a traditional Bengali dish, prepeared by marinating mixture of mustard paste, grated coconut, green chilies, mustard oil, and spices, then wrapping it in banana leaves or kumro pata/ bottle gourd leaf and cooking it. The most popular versions use fish, but variations can include paneer (cottage cheese).

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The origin of Paturi:

Paturi is a traditional Bengali cuisine that hails from the eastern region of the Indian subcontinent, particularly the states of West Bengal in India and Bangladesh. Bengali cuisine is known for its diverse ingredients, rich flavours, and distinctive cooking techniques, many of which are influenced by the region’s rivers, fertile plains, and coastal areas.

Ingredients:

300 g chana /paneer/ Cottage cheeze (extracted from 1 liter milk)

1 teaspoon mustard seeds (black)
1 teaspoon mustard seeds (yellow)
2 teaspoon poppy seeds
Salt to taste
2 green chillies
2 teaspoon desiccated coconut
1/2 teaspoon sugar
2 teaspoon mustard oil
banana leaves / kolapata (cleaned) for wrapping

oil for frying

How To make Chanar Paturi:

Prepare the Mustard Paste:
- In a mixing jar, combine black and yellow mustard seeds, poppy seeds, green chilies, and salt. Grind these ingredients into a fine paste.
Mash the Paneer:
- Place the paneer on a flat surface and mash it thoroughly with the palm of your hand until it becomes smooth and free of lumps.
Mix the Ingredients:
- Add the desiccated coconut, prepared mustard paste, salt to taste, sugar, and 2 teaspoons of mustard oil to the mashed paneer. Mix everything well to ensure all the ingredients are evenly incorporated.
Prepare the Banana Leaves:
- Cut a large banana leaf into 3-4 rectangular pieces for wrapping the paneer parcels. Briefly heat the banana leaves over a flame or in a hot pan to make them pliable and prevent tearing.
Portion and Wrap:
- Divide the paneer mixture into portions. Place about 2 tablespoons of the mixture in the center of each banana leaf piece.
- Fold the banana leaves to form parcels, securing each parcel with cotton thread. Repeat this process for the remaining portions.
Cook the Parcels:
- Grease a regular tawa or nonstick pan with mustard oil. Place the wrapped parcels on the tawa and cover the pan. Cook on low flame for about 10 minutes.
- After 10 minutes, remove the lid and flip the parcels. Continue cooking until the banana leaves turn brownish. Once done, remove the parcels from the heat.

Serving suggestion:

Once cooked, remove the paneer parcels from the heat. Unwrap the banana leaves carefully and serve the chanar paturi hot. Chanar Paturi is best enjoyed with steamed rice.

FAQ:

Q: what is chanar/paneer paturi?

A: Chanar/ paneer paturi is a traditional Bengali dish where paneer (Indian cottage cheese) is marinated in a flavorful mustard paste, wrapped in banana leaves, and then steamed or grilled.

Q: Can I use tofu instead of paneer in Paneer Paturi?

A: Yes, you can use tofu instead of chana in chana Paturi. Tofu is a good substitute forchana, especially if you are looking for a vegan option or simply prefer tofu. The process remains the same.

Q: What is the meaning of paturi?

A: The word “paturi” is comes from the Bengali word “pata,” In Bengali, the term “paturi” refers to a traditional method of cooking where food is marinated, wrapped in banana leaves, and then steamed or grilled.

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