Lau Pataye Chingri Paturi

Bengalis are famous for their cuisine, especially for Fish and Prawn dishes. Today I’m going to share with you a famous Bengali dish known as Chingri Paturi or Prawn Paturi.

Let’s start with the ingredients :

First prawns or Chingri,

Salt,

Turmeric,

Chilly powder,

Poppy seeds or Posto & coconut paste,

White & black mustard paste,

Mustard oil,

Sugar,

Bottle gourd leaves or Lau pata.

Now its time for marination of the prawn.

Both black and white mustard seeds should be present in the form of a paste. For that, we need to add the seeds in a mixture grinder with salt, mustard oil and green chillies.

The poppy seeds and coconut should be mixed in a grinder for the preparation. Now marinate the prawns with these pastes and keep it aside.

Another main ingredient for the recipe is Lau pata or the bottle gourd leaves are cleaned thoroughly with lukewarm water. To make the paturis, marinated prawns are placed at the centre of the leaf and now wrap it to form a box-like structure.

Let us place a tawa in low flame and add some mustard oil. After the oil is hot add paturis and cover it, keep the flame low throughout the process. Change in the colour marks the end of the recipe; now serve it hot with rice in lunch and dinner.

Please try out this recipe and let me know about your feedback in the comment section.

The video of this recipe is up on my youtube channel, subscribe to Tinto's kitchen, follow me on Instagram and I'll be back with another brand new recipe, till then stay safe stay happy.

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