Easiest Way to Tips To Try At Home Deemer Paturi

Easiest Way to Tips To Try At Home Deemer Paturi Delicious, fresh and tasty.

Deemer Paturi. Like its famous counterpart (ilish) fish paturi, deemer paturi is a delicate egg dish made by steaming eggs with mustard sauce inside a banana leaf. The resulting egg can be relished. Macher Paturi is a traditional Bengali recipe made with fish marinated in mustard paste, wrapped in banana leaves parcel and steam cooked.

The resulting egg can be relished.

A paratha is a flatbread that originated in the Indian subcontinent.

This is Egg Paratha means paratha made with egg,spices & maida.

You can cook Deemer Paturi using 13 ingredients and 12 steps. Here is how you cook that.

Ingredients of Deemer Paturi

1. Prepare of hard boiled eggs peeled and partially slit on the top.

2. It’s of fresh grated coconut.

3. It’s of mustard paste.

4. Prepare of fresh green chilies slit.

5. You need of cumin powder.

6. It’s of coriander powder.

7. It’s of red chilli powder.

8. Prepare of hung curd.

9. You need of ginger.

10. It’s of garlic.

11. You need of salt.

12. You need of mustard oil.

13. You need of banana leaf to wrap.

This is a very healthy and tasty breakfast for them who are really bored with their regular breakfast with "Bread and Egg".

Shorshe bhapa, Ilish paturi, mutton kosha, luchi, pulao to street food like kobiraji, cutlet, deemer devil are some of the foods that we indulge in.

This Durga Puja and Navratri, let Goddess Durga and her devotees decide on what she wants to have and not create this unnecessary divide and confusion!

The leaves of the banana plant are used for serving, the stems (thor) are cooked as ghonto or chhechhki, the blossoms (mocha) are also consumes as ghonto and paturi (a way of cooking food wrapped in banana leaves).

Deemer Paturi step by step

1. Put the coconut, mustard, ginger, garlic and green chilies into a grinder and then grind into a coarse paste and take out in a bowl..

2. Add very little water only if you need to help make the paste..

3. When done, add the oil, salt, curd and spices to this paste..

4. Blend until all the ingredients are well mixed..

5. Gently add the eggs to this paste and coat well and thickly..

6. Wash and dry the banana leaves and lay out on a flat surface..

7. Cut out the rib from the center of the leaf and discard..

8. Now cut the leaf into squares that are roughly 8" on each side..

9. To make a parcel, place a whole egg, surrounded by the coconut-mustard paste-chilli mixture, onto the center of a piece of cut banana leaf..

10. Now fold the leaf into a meat parcel to cover the egg and paste mixture completely..

11. Tie with kitchen string. Repeat till all the eggs are used up..

12. Now place the wrapped eggs in a large food steamer and steam them for 15 minutes. Unwrap the parcels and serve piping hot..

The fruit is available both in the ripe and raw form, the latter being considered ideal for koftas.

Koi Machher Paturi; Kosha Mangsho (A Variety) Kuli Pithe; Kumror Bhate; Kumror Ghanto; L: Labongo Latika; Lal Shaker Ghanto; Lau Shaker Ilish; Lebur Bhat; Labra; Lau Machh; Lau Shukto; M: Machh Bhaja; Machher Deemer Dhoka; Machher Ghonto; Machher Jhaal; Machher Kabab; Machher Koftar Jhol; Machher Matha diye Dal; Machher Paturi; Machher Sandwich.

It is situated down the street.

And the food is as diverse as it gets (read here) with each regional cuisine significantly differing from each region.

There was a time when finding a Bengali restaurant in Kolkata was difficult.