Chhanar Paturi is a quintessential Bengali snack or side dish, featuring soft homemade chhana cheese mixed with a zesty mustard-coconut paste, wrapped in banana leaves, and steamed until fragrant. The fresh chhana has a delicate milky flavour that pairs beautifully with the pungent mustard and lemon. Banana leaves impart a subtle aroma while keeping the filling moist. Though making the chhana requires some patience, these moreish paturies are well worth the effort.
Sunrise tip: For an extra punch of flavour, add a few drops of mustard oil to the chhana mixture before shaping the paturies. The oil helps the filling hold together and adds a hint of pungency.
Time: 25 minutes
Bring the milk to a rolling boil in a heavy-bottomed pan. Mix the lemon juice with 2 tbsp water. Reduce the heat to low and slowly pour in the diluted lemon juice, stirring gently, until the milk curdles completely. Turn off the heat. Line a colander with muslin cloth and strain the curdled milk. Let the chhana hang for 10-15 minutes to drain the excess whey. Allow it to cool completely.
Time: 5 minutes
Place the curd in a piece of muslin cloth, tie it up tightly, and hang it somewhere to let the water drain. You'll need the thick hung curd for the filling.
Time: 10 minutes
Soak the Sunrise Yellow Sarso seeds, Sunrise Black Sarso seeds, and Sunrise Posta seeds in warm water for 30 minutes. Drain and grind them into a smooth paste along with the grated coconut and green chillies, adding a little water if needed to help the blades move. Set aside.
Time: 5 minutes
Cut the banana leaves into large squares. Lightly roast each piece on a hot tawa or pan until it turns a shade darker and feels supple. This makes the leaves more pliable for wrapping. Set aside to cool.
Time: 10 minutes
In a large bowl, mash the prepared chhana and hung curd until smooth. Add the mustard-coconut paste, powdered sugar, salt, Sunrise Haldi Powder, and lemon zest. Mix thoroughly until well combined. Drizzle in 2 tbsp mustard oil and mix again. The filling should be soft and malleable.
Time: 15 minutes
Place a banana leaf square on your work surface. Grease it lightly with a few drops of mustard oil. Take a lime-sized portion of the chhana mixture and shape it into a compact rectangular patty. Place it in the centre of the leaf. Top with 1-2 lemon leaves and a green chilli, arranged beautifully. Fold the banana leaf over to fully encase the patty, tucking in the sides to make a neat parcel. Secure with a toothpick. Repeat until all the filling is used up.
Time: 10 minutes
Heat 2 tbsp mustard oil in a pan. Once hot, gently place the wrapped paturies in the pan. Lower the heat and fry them for 4-5 minutes on each side until the banana leaves look lightly charred and aromatic. Press down gently with a spatula to ensure even cooking.
Open the banana leaf parcels and serve the paturies hot as a snack or side dish. They pair well with steamed rice and daal, or can be enjoyed on their own with a smear of kasundi (Bengali mustard sauce). The soft chhana, sharp mustard, and citrusy lemon create a delightful interplay of flavours and textures.
Main Dish: Steamed rice, Masoor daal
Side Dish: Kasundi, Aam kasundi (raw mango mustard sauce)