Chanar Paturi Recipe – A Delightful Bengali Dish
Description:
Chanar Paturi is a mouthwatering Bengali delicacy that features fresh paneer, cooked with a flavorful mustard, coconut, and green chili paste. This recipe is deeply rooted in Bengali cuisine and is often prepared during festive occasions and special gatherings. The unique combination of ingredients makes this dish not only delicious but also a great addition to any lunch spread. The aromatic mustard oil and the soft texture of paneer wrapped in pumpkin leaves make this a truly irresistible dish. Perfectly paired with Cholar Dal and Bengali Luchchi, this recipe will surely transport you to the heart of Bengal.
Cuisine: Bengali
Course: Lunch
Diet: High-Protein Vegetarian
Ingredients
| Ingredient | Quantity |
|---|---|
| Paneer | 250 gms |
| Mustard Seeds | 1/4 cup |
| Grated Coconut | 2 tbsp |
| Green Chillies | 3, chopped |
| Mustard Oil | 3 tsp |
| Turmeric Powder | 1/2 tsp |
| Lemon Juice | 1 tsp |
| Sugar | 1/2 tsp |
| Salt | To taste |
| Pumpkin Leaves | 2 leaves |
Preparation Time
10 mins
Cooking Time
40 mins
Total Time
50 mins
Instructions
-
Prepare the Mustard-Coconut Paste:
Begin by grinding mustard seeds, grated coconut, and chopped green chillies together in a mortar and pestle. Add 1 teaspoon of water to help grind the mixture smoothly into a fine paste. Set this aside. -
Make the Paneer Mixture:
In a mixing bowl, take fresh paneer (cut into small cubes), salt, turmeric powder, sugar, and lemon juice. Add the prepared mustard-coconut paste to the bowl and mix everything thoroughly until the paneer is well-coated with the spice paste. -
Prepare the Pumpkin Leaves:
Take two fresh pumpkin leaves and rinse them properly. Place the first leaf on a flat surface and drizzle mustard oil over it. Then, carefully spread the paneer mixture on top of the leaf. -
Wrap the Parcel:
Cover the paneer mixture with the second pumpkin leaf, making a small parcel. Use a thread or toothpick to securely tie the two leaves together, ensuring that the filling stays intact. -
Steam the Parcel:
In a steamer, add some water at the bottom. Place the pumpkin leaf parcels in the steamer and cover. Steam the parcels for about 5 to 10 minutes until the paneer absorbs all the wonderful flavors from the mustard-coconut paste and the leaves. -
Serving:
Once done, carefully remove the parcels from the steamer. Serve your delectable Chanar Paturi with a side of Cholar Dal and Bengali Luchchi for a truly authentic Bengali lunch experience.
Tips for Perfect Chanar Paturi
- Paneer Consistency: Ensure that the paneer is soft and fresh for the best texture. You can also slightly crumble the paneer for a richer consistency in the dish.
- Flavor Boost: Adding a little extra mustard oil to the pumpkin leaves before steaming can elevate the flavor of the dish.
- Alternative Leaves: If pumpkin leaves are not available, you can use banana leaves as a substitute for steaming, although the taste might vary slightly.
- Steaming Time: Keep an eye on the steaming time to avoid overcooking the paneer. Steaming for 5 to 10 minutes is usually perfect.
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 200 kcal |
| Protein | 14g |
| Carbohydrates | 10g |
| Fat | 14g |
| Fiber | 2g |
| Sodium | 150 mg |
Chanar Paturi is not just a recipe; it’s an experience of Bengali flavors packed into one bite-sized parcel! Perfect for a hearty lunch, this dish combines tradition, taste, and nutritional value, making it a must-try for anyone who enjoys authentic regional recipes.
