What2Eat
Chingiri Paturi Recipe
Bengali RecipesLunchNon-Veg

Chingiri Paturi Recipe

A non-veg Bengali Recipes recipe with prawns - medium size, poppy seeds, mustard seeds. Ready in 45 min, serves 4.

Curated byAnanya Chatterjee🇮🇳

Calories
595kcal
Estimated Cost
₹225-375
Carbs70g
Protein43g
Fats16g
Servings Scaler
4

Instructions

32 steps
  1. 1

    To begin with the Chingiri Paturi Recipe start by soaking khus khus for minimum 3 to 4 hours or overnight

  2. 2

    Wash and clean prawns nicely in salt water to remove that fishy smell

    prawns - medium size(500 grams)salt - adjustable(1/2 teaspoon)
  3. 3

    In a grinder jar, take soaked khuskhus, mustard seeds, green chilies and grated coconut

    poppy seeds(1/2 cup)mustard seeds(1/3 cup)fresh coconut - grated(1/2 cup)green chilli(4)mustard oil(3 tablespoon)
  4. 4

    Grind to make a thick & smooth paste

  5. 5

    Add salt as per taste and mustard oil in the paste

    mustard seeds(1/3 cup)salt - adjustable(1/2 teaspoon)mustard oil(3 tablespoon)
  6. 6

    Mix well and keep aside

  7. 7

    Heat 2 cups of water in a pan and add few drops of lemon juice and 2 pinch of salt

    salt - adjustable(1/2 teaspoon)lemon juice(1 teaspoon)
  8. 8

    As soon as the water starts boiling, add prawns and turn off the gas and remove pan from the stove and keep aside for few minutes

    prawns - medium size(500 grams)
  9. 9

    The prawns will blanch and also get properly cleaned

    prawns - medium size(500 grams)
  10. 10

    After a while, drain water and collect the prawns and keep aside

    prawns - medium size(500 grams)
  11. 11

    Heat mustard oil in a non stick pan and saute the prawns for 2-3 mins

    prawns - medium size(500 grams)mustard seeds(1/3 cup)mustard oil(3 tablespoon)
  12. 12

    Divide the prawns in four equal portions and keep aside

    prawns - medium size(500 grams)
  13. 13

    For making leaf parcels, first take a banana leaf and heat on stove top very carefully from both sides

    banana leaf - big (cut into 4 halves)(1)
  14. 14

    Keep the leaf high from flames to avoid getting burnt

    banana leaf - big (cut into 4 halves)(1)
  15. 15

    By doing this the leaf will soften and get easily folded like a fabric without tearing apart

    banana leaf - big (cut into 4 halves)(1)
  16. 16

    Do this for all for pieces of leaf and keep aside

    banana leaf - big (cut into 4 halves)(1)
  17. 17

    Now take a banana leaf piece and place around of khuskhus paste in the center

    banana leaf - big (cut into 4 halves)(1)
  18. 18

    Now add one portion of sauteed prawns on the paste

    prawns - medium size(500 grams)
  19. 19

    Gently mix such that the paste coats all over the prawns

    prawns - medium size(500 grams)
  20. 20

    Add some more paste over the prawns and around mustard oil on top

    prawns - medium size(500 grams)mustard seeds(1/3 cup)mustard oil(3 tablespoon)
  21. 21

    Carefully fold the two opposite sides of the leaf inwards and then the next two sides inwards to make parcels

    banana leaf - big (cut into 4 halves)(1)
  22. 22

    Tie the packet cris-cros with thread and put a knot

  23. 23

    Make other parcels following the same method and keep aside

  24. 24

    Heat a non stick pan that has a lid

  25. 25

    Brush some mustard oil all over

    mustard seeds(1/3 cup)mustard oil(3 tablespoon)
  26. 26

    Place the parcels on the pan and cover the lid

  27. 27

    Steam the parcels in low flames for 10 mins or till you find the color of leaf changing

    banana leaf - big (cut into 4 halves)(1)
  28. 28

    Carefully flip the parcel and steam from the other side as well

  29. 29

    This might take 15-20 mins in total

  30. 30

    Turn of the gas and carefully transfer the parcels on the serving plate and serve hot with plain steamed rice

  31. 31

    Do not open the parcel before serving, they shall be opened by the one who is about to relish this delicacy

  32. 32

    Enjoy the Chingiri Paturi Recipe with some hot rice and samar for amazing lunch

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