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!
Lau Patay Chingri Macher Paturi Recipe
