Follow these steps for perfect results
Salt
to taste
Banana leaf
to line the steamer
Toothpicks
Poppy seeds
powdered
Cauliflower
grated
Mustard oil
Banana leaf
cut into squares
Red Chilli powder
Garlic
Fresh coconut
grated
Sunflower Oil
for greasing
Sugar
Turmeric powder
Green Chillies
chopped
Cumin seeds
Mustard seeds
powdered
Wash and grate the cauliflower, then soak in hot water for 2-3 minutes.
Drain the water and squeeze the grated cauliflower to remove excess moisture.
Set the cauliflower aside in a wide bowl.
Grind poppy seeds, mustard seeds, garlic, green chillies and fresh coconut into a thick paste using minimal water.
Add the ground paste, salt, sugar, turmeric powder, red chili powder, mustard oil, and cumin seeds to the cauliflower.
Mix well with your hands, cover, and let it marinate for 45 minutes.
Line a steamer with banana leaf.
Take small portions of the marinated vegetables and shape them into dumplings.
Place each dumpling in the center of a banana leaf square.
Fold the banana leaf around the dumpling and seal with a toothpick.
Repeat for the remaining dumplings.
Steam for 12-15 minutes.
Serve hot with Phulka, Chirer Pulao, Chaler Payesh, or plain cooked rice.
Expert advice for the best results
Soaking the grated cauliflower in hot water helps to remove any bitterness.
Adjust the amount of red chili powder to your spice preference.
Ensure the banana leaves are well-sealed to prevent moisture from escaping during steaming.
Everything you need to know before you start
15 mins
The marinated cauliflower mixture can be prepared ahead of time and stored in the refrigerator.
Arrange the steamed paturi on a plate lined with fresh banana leaves.
Serve hot as a side dish or appetizer.
Serve with rice or roti.
The spices in the chai complement the flavors of the paturi.
Discover the story behind this recipe
Paturi is a traditional Bengali dish where ingredients are wrapped in leaves and steamed or baked. It showcases the use of local ingredients and cooking techniques.
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