Description
A classic Bengali preparation of tender jute leaves coated in a bold mustard, poppy seed, coconut, and green chili paste, folded into parcels and gently steamed until soft, aromatic, and full of flavor.
Ingredients
Scale
- 20 large jute leaves, washed well and tough stems trimmed
- 2 tablespoons black mustard seeds, soaked for 15 minutes
- 1 tablespoon poppy seeds, soaked for 15 minutes
- 3 tablespoons fresh grated coconut
- 4 green chilies, 2 for grinding and 2 slit
- 1/2 teaspoon turmeric powder
- 1 teaspoon salt, or to taste
- 3 tablespoons mustard oil, divided
- 1/2 teaspoon sugar
- 1 teaspoon rice flour
- 2 to 3 tablespoons warm water, as needed
Instructions
- Set up a steamer, or place a small rack inside a covered skillet with a little water at the bottom, and bring the water to a gentle simmer.
- Drain the soaked mustard seeds and poppy seeds. Blend them with the grated coconut, 2 green chilies, turmeric powder, salt, sugar, rice flour, 2 tablespoons mustard oil, and just enough warm water to make a thick, spreadable paste.
- Lightly grease a steaming plate or shallow dish with a little mustard oil.
- Lay 2 jute leaves together if the leaves are small, or use 1 large leaf per parcel. Spoon a little mustard paste in the center, fold into a neat packet, and secure with kitchen twine or a toothpick. Repeat with the remaining leaves and paste.
- Arrange the parcels in a single layer in the steamer. Steam over medium heat for 12 to 15 minutes, until the leaves are fully tender and the filling is fragrant and cooked through.
- Remove the parcels carefully and drizzle the remaining 1 tablespoon mustard oil over the top. Add the slit green chilies alongside or inside the warm parcels.
- Serve hot with plain steamed rice.
Notes
- Keep the mustard paste thick so it clings well to the leaves.
- Soaking the mustard and poppy seeds helps create a smoother paste and a more balanced flavor.
- Steam gently rather than aggressively so the parcels stay intact.
- Fresh jute leaves give the best soft, silky texture.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 115
- Sugar: 2g
- Sodium: 590mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
Keywords: Pat Shak-er Paturi, jute leaf paturi, Bengali vegetarian dish, mustard jute leaves, steamed Bengali recipe