DISH NAME : CHANAR PATURI

Preparation Time : 15 minutes

Cooking Time : 15 minutes

Description

In Bengali, 'chanar' is paneer and 'paturi' is leaf. This dish is either cooked in pumpkin or banana leaf. I have cooked this in pumpkin leaf.

Note

1) Since pumpkin leaves are smaller, divide the dish between 2 leaves. Make a parcel , then wrap again in the second leaf so as to ensure that the leaves will not break.
2) If using banana leaves, pass the leaves quickly over gas flame to make it soft and pliable. Or you can warm it on a hot tawa to make it pliable and to avoid breaking of the leaves. This is not required in the case of pumpkin leaves.
3) Traditionally this dish uses mustard oil, but if you really cant stand the pungency of mustard oil, use any other oil, though the end result will vary little.

Method

1) If using banana leaves, wash and prepare as given in note.
2) If using pumpkin leaves, just wash and wipe.
3) Grind all the ingredients listed, with as little water as possible.
4) Add 2 tsp. mustard oil to the masala. Apply the ground paste on paneer.
5) Apply little mustard oil on the leaves. Place the paneer with the masala on the leaves. Make a neat parcel.
6) Place the parcels in a steamer and steam for about 10 minutes. If using a pressue cooker to steam do not use weight.
7) Remove and serve warm.

Serving Suggestions

Serve with rice.