Lau Patay Chingri Macher Paturi Recipe

lau patay bhapa chingri

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This is a classic bhapa chingri recipe where the prawns are smeared with a paste of mustard seeds, poppy seeds and grated coconut, and steamed inside a parcel made of lau pata or bottle gourd leaves. Quite a unique rendition of chingri macher paturi recipe where the prawn mix is rolled up inside an envelope of edible leaves of lau patay, instead of kolapata or banana leaves. Hence making the entire dish edible. Amazing right, how we Bengalis can turn anything into an exotic delicacy!

The lau pata or bottle gourd leaves are soft, velvety to touch and quite delicious in their own ways. Upon steaming, it becomes soft engulfing the spicy prawn filling with a hint of pungency from mustard seeds paste & mustard oil.

Chingri macher paturi is a classic Bengali dish, which is often reserved for special occasions. But here I would like to mention that it is an absolutely fuss free and easy recipe to recreate at home. I made this over a weekend, made everything from scratch and served it within an hour. With my tips & tricks, I think you can nail this classic prawn paturi much easily.

lau patay chingri macher paturi recipe

Lau Pata Chingri Bhapa recipe to bring a twist to classic Chingri Macher Paturi recipe

In simple terms, chingri macher paturi can be explained as a steamed dish where prawns are smeared with a spicy paste of mustard seeds, poppy seeds, grated coconut and few other ingredients, before enveloping them inside a piece of banana leaf. The envelope, known as paturi, is fastened using a thread and then steamed till cooked.

Before serving, if banana leaf is used, the thread is cut and served intact. While eating, the leaf is carefully unfolded and discarded. However, if lau pata (bottle gourd leaf) or kochu pata (cocolasia leaf) is used, then it can be eaten in its entirety. Even the leaf! What a perfect balance of protein and greens in one single delicious dish.

Chingri macher shorshe bata can be made in so many ways. Already I have a version where you can make this shorshe posto chingri recipe in a baking dish in a microwave oven. No frying, no sauteing. Only steaming so super healthy.

Oh! And did I tell you that there is a version of cooking prawns inside a tender coconut, also known as daab. This daab chingri is another classic dish of chingri macher shorshe bata mixed with grated coconut and cooked in a coconut for an absolute burst of flavour.

Star ingredient – Lau Pata or Lauki leaf or Bottle Gourd leaves

Coming back to this lau patay chingri macher paturi recipe, the top slot for being the star of the dish is a close tie between the prawns and the lau pata. The younger and smaller leaves are furry and soft. Once steamed, it can be delicious.

lau pata or bottle gourd leaves

These leaves weren’t exactly right off the vines of the plant of bottle gourd, but they were fresh enough to give me a delicious lau patay chingri macher bhapa Bengali recipe. So, if you get the freshest of fresh leaves, then go ahead and grab them to make this narkel chingri bhapa recipe.

Rest of the ingredients that goes into this lau patay shorshe bhapa chingri are quite straight forward. Let’s give a look.

How to make Lau Patay Chingri Macher Paturi – Ingredients list

  • Lau Pata or tender Bottle Gourd leaves
  • Prawns
  • Mustard Seeds
  • Poppy Seeds
  • Coconut
  • Mustard Oil
  • Salt
  • Turmeric Powder
  • Green Chilies
  • Lemon juice
  • Rice Flour – optional

Alternates to Lau Pata

You can use a number of other leaves to envelop the prawn mix. Depending upon your choice of leaf, it will give an aroma to your shorshe bhapa chingri dish. Here’s few options to cosider:

  • Banana Leaf or Kola Paata – the leaf envelop is inedible
  • Colocasia Leaf or Kochu Paata – the leaf is edible
  • Turmeric Leaf or Holud Pata – the leaf is edible

How to make the Lau Pata Shorshe Posto Bhapa Chingri?

  • We will begin by preparing the leaves for enveloping the prawn mix. So, chose the ones which are at least as big as your palm. Wash them well so as to get rid of any dirt sticking to the fuzzy surface. Lay them on a kitchen towel to soak up the extra water. Using a pairing knife, tear off the stiff veins off the back of the leaves. This would help you to fold the leaves properly.
  • Now, in a grinder jar combine the grated coconut, green chillies, and poppy seeds to grind it into a smooth paste. Add a splash of water if needed.
  • Now, add the mustard seeds, salt and turmeric powder and give it a quick buzz. So that the mustard seeds are ground coarsely.
  • Take this mix out in a mixing bowl. Add the prawns to this mix along with some mustard oil and lemon juice. Give everything a good mix.
    Note – If you think your mix is too runny, add a teaspoon of rice flour. It will soak up the extra moisture.
Lau pata bhapa chingri step by step recipe
  1. This is how the prawn mix should look like
  2. Now, lay out the leaf on a plate and place a tablespoon full of prawn mix at the centre. Place a slit green chilli on top and wrap it like an envelope.
lau patay shorshe bhapa chingri paturi
  1. Once folded, fasten it using a string or thread
  2. Prepare the rest of the macher paturis likes this

Now all you have to do is steam it for 15 minutes so that this gets cooked completely. Once done you will see that the leaf envelop has wilted and softened. The prawn inside has turned pink in colour.

How to serve this Lau Patay Chingri Macher Paturi?

As a part of the party lunch menu, this chingri macher paturi gets served with rice, bhaja muger dal, aloo bhaja, some other meat curry and chutney. There can be other side dishes and accompaniments on the menu, but this is as basic as it gets.

In case you are looking for more interesting and delicious fish recipes, here are a few of them from my blog.

Katla Mach / Rohu Fish or Rui Maach Recipes

Baramundi / Basa/ Tilapia Recipes

Fish Head Recipes

Ilish Mach or Hilsa Recipes

Some other fish or seafood recipes

Have you tried this recipe? I would love to hear about it.
Tag me on Instagram @priyankabhattacharya.sa or Facebook @hashdiaries and I will share it further.

Lau Patay Chingri Macher Paturi Recipe
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
 

This is a classic bhapa chingri recipe where the prawns are smeared with a paste of mustard seeds, poppy seeds and grated coconut, and steamed inside a parcel made of lau pata or bottle gourd leaves. Quite a unique rendition of chingri macher paturi recipe where the prawn mix is rolled up inside an envelope of edible leaves of lau patay, instead of kolapata or banana leaves. Hence making the entire dish edible. Amazing right, how we Bengalis can turn anything into an exotic delicacy!

Course: Side Dish
Cuisine: Bengali
Keyword: Coconut Recipes, Poppy Seeds Recipes, Prawn Recipes, Seafood Recipes
Servings: 4 people
Author: Priyanka
Ingredients
  • 200 gms Prawns Medium
  • 6-8 Lau Pata or Bottle Gourd Leaves
  • ¼ cup Grated Coconut
  • 2 tbsp Poppy Seeds
  • 1 tsp Mustard Seeds
  • Salt to Taste
  • ½ tsp Turmeric Powder
  • 2 Green Chilies
  • 1 Lemon
Instructions
  1. We will begin by preparing the leaves for enveloping the prawn mix. So, chose the ones which are at least as big as your palm. Wash them well so as to get rid of any dirt sticking to the fuzzy surface. Lay them on a kitchen towel to soak up the extra water. Using a pairing knife, tear off the stiff veins off the back of the leaves. This would help you to fold the leaves properly.
  2. Now, in a grinder jar combine the grated coconut, green chillies, and poppy seeds to grind it into a smooth paste. Add a splash of water if needed.
  3. Now, add the mustard seeds, salt and turmeric powder and give it a quick buzz. So that the mustard seeds are ground coarsely.
  4. Take this mix out in a mixing bowl. Add the prawns to this mix along with some mustard oil and lemon juice. Give everything a good mix.
  5. Note – If you think your mix is too runny, add a teaspoon of rice flour. It will soak up the extra moisture.
  6. Now, lay out the leaf on a plate and place a tablespoon full of prawn mix at the centre. Place a slit green chilli on top and wrap it like an envelope.
  7. Once folded, fasten it using a string or thread
  8. Prepare the rest of the macher paturis likes this
  9. Now all you have to do is steam it for 15 minutes so that this gets cooked completely. Once done you will see that the leaf envelop has wilted and softened. The prawn inside has turned pink in colour.

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