Chhanar Paturi Or Steamed Cottage Cheese/Paneer

Chhanar paturi or steamed cottage cheese. An easy to make paneer or cottage cheese dish from Bengali cuisine. You can make paturi with fish, eggs or any vegetable following this recipe. Just marinate the mashed paneer wrap with banana leaf and steam and your delicious paneer is ready. Serve this no onion garlic side dish steamed paneer or chhanar paturi with hot steamed rice and lemon wedges.

Now you can ask what is paturi. Literally meaning of paturi is wrapped in leaves. And leaves should be edible. You can use banana leaf or pumpkin leaf etc. Paturi can be made with fishes like hilsa or ilish, bhetki etc, eggs or make niramish paturi with chhana or paneer/cottage cheese, cauliflower, broad beans or any other vegetable following this recipe. You can also shallow fry these paturi instead of steaming. After wrapping with banana leaves shallow fry with mustard oil till leaves becomes brown. Earlier shared broad beans paturi in a different way. I have stuffed the broad beans before steaming. Click on the name for recipe. Stuffed steamed broad beans

And if you want the similar taste without steaming or wrapping with leaves check out my Cauliflower paturi

Sending this post to Facebook group Shhhhh Cooking Secretly challenge. Shhhhh Cooking Secretly a group started by Priya of Priya’s Versatile Recipes, is where every month food bloggers are paired up and give each other 2 secret ingredients to cook with according to the theme chosen. Theme of this month is steamed food suggested by Anu Kollon. Do check out her recipe of Kerala style steamed rice for this theme. This month my partner is Priya Vijaykrishnan. Priya gave me poppy seeds and curd and I gave her hing or asafoetida and ginger. And she made delicious Amiri khaman with these ingredients.

This chhanar paturi or steamed cottage cheese/paneer is very easy to make. Just marinate the mashed paneer, wrap with banana leaves and steam in steamer or pressure cooker. I have used my rice cooker to steam. If you don’t have steamer then you can use pressure cooker or pour sufficient water in a pot place a stand on the middle. Arrange paturi on a plate and place on the stand. Cover and steam till done. Or shallow fry the paturi on a pan with mustard oil. You can double the ingredients if require.

Recipe

Paneer or cottage cheese – 1 cup

Mustard powder – 1 tablespoon

Poppy seeds or khaskhas – 2 tablespoon

Green chilli – 3 – 4 or to taste

Coconut – 1/4 cup, grated or finely chopped

Mustard oil – 1 tablespoon

Salt to taste

Turmeric powder – 1/4 teaspoon

Thick curd or yogurt – 1 tablespoon

Cashew nuts to garnish, optional

Banana leaf – 1

Cotton thread as required

Method

1. Wash the banana leaf from both sides. Wipe with a kitchen towel. Heat a pan and place the banana leaf over it. Heat the leaf from both sides. Leaf shouldn’t be burned. Just heat to make the leaf little soft.

2. Mash the paneer or cottage cheese well to make smooth.

3. Grind the poppy seeds. Add coconut and 1 – 2 green chilli. Use very little water if require to make smooth paste.

4. Mix the paste in mashed paneer. Add salt, mustard oil, curd or yogurt, turmeric powder and mustard powder. Mix well. Mash again to make smooth.

5. Cut the banana leaf into two pieces. I have made two paturi. You can make small sized 4 paturi. Cut the banana leaf accordingly.

6. Grease the banana leaf pieces with mustard oil if you want. I didn’t. Gently shape the paneer mixture into square or rectangular. Place on banana leaf pieces. Place 1 slit green chilli and cashew nuts over it.

7. Wrap the leaf and make like an envelop.Tie with a cotton thread.

8. Boil the water in steamer. Place the envelopes on steamer. Cover and steam for 15 to 20 minutes.

9. Open the envelopes and serve delicious paturi with steamed rice and lemon wedges.

Notes

1. Use green chilli according to your spice tolerance.

2. Instead of steaming you can also shallow fry these paturi in a pan. Fry till the banana leaf becomes brown.

3. Lemon juice can be used instead of curd or yogurt.

4. You can also use 1-2 teaspoon lemon juice in the marination with curd.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hashtag, #batterupwithsujata I would love to see your creations.

I would love to hear from you. Please share your thoughts and suggestions in comment.

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