Bengali cuisine
Vegetarian
Banana Leaf
Intermediate
For 4 people

Authentic Chhanar Paturi: Fragrant Cheese Parcels in Banana Leaf


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.

Ingredients

  • For the Chhana:

  • Full-fat milk

    2 L
  • Lemon juice

    3 tbsp
  • Water

    2 tbsp
  • For the Mustard Paste:

  • Sunrise Sarso seeds (yellow mustard)

    2 tbsp
  • Sunrise Sarso seeds (black mustard)

    1 tbsp
  • Sunrise Posta seeds (khus khus)

    1 tbsp
  • Fresh grated coconut

    2 tbsp
  • Green chillies

    2 (adjust to taste)
  • For the Chhana Filling:

  • Prepared chhana

    300-350 g
  • Hung curd (drained of water)

    100 g
  • Powdered sugar

    3 tbsp (adjust to taste)
  • Salt

    a pinch
  • Sunrise Haldi powder

    1/4 tsp
  • Zest of 1 kagzi lemon

    thin-skinned
  • Mustard oil

    2 tbsp + extra for greasing
  • Kagzi lemon leaves

    2 small or 1 large per parcel
  • Whole green chillies

    1 per parcel
  • For the Parcels:

  • Banana leaves

    cut into 6x6 inch pieces

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.

 

Steps

Step 1: Prepare the Chhana

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.

 

Step 2: Drain the Curd

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.

 

Step 3: Make the Mustard Paste

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.

 

Step 4: Prepare the Banana Leaves

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.

 

Step 5: Mix the Chhana Filling

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.

 

Step 6: Assemble the Paturies

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.

 

Step 7: Cook the Paturies

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.

 

Step 8: Serve

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.

 

Goes Best With

  • Main Dish: Steamed rice, Masoor daal

  • Side Dish: Kasundi, Aam kasundi (raw mango mustard sauce)