Friday, 27 November 2015

Kachki Paturi

Another Paturi dish from my kitchen, which we relish too often and this time it is with 'Kachki Machh'. This tiny little fishes are too tasty, whenever I find them in the fish market, I buy immediately. Traditionally, banana leaf is used to make the paturi, though, I have used pumpkin leaf here. That way, the envelope becomes edible and you can enjoy it by mashing it in a plate full of rice. 

PS.-I have some other kachki dishes here.


  • Kachki Machh - 1 cup
  • Pumpkin Leaves - 7-8.
  • Make a paste of Green chilli, Mustard seeds, poppy seed and grated coconut - 2/3 cup
  • Salt, Turmeric
  • Mustard Oil
  • Kalonji Seeds

Wash the leaves thoroughly and keep aside. Marinate the fish with a pinch of salt and turmeric. Now add the mustard, poppy seed and coconut paste and mix thoroughly. Add the salt according to taste. Marinate it for 30 minutes.

In a pan, add mustard oil. When it is hot, add the kalonji seeds. Then add the fish mixture and cook for 10 minutes, turning once in a while.

Remove from heat and let it cool a bit. Now place 2 tbsp of fish on the pumpkin leaf and fold the leaf in such a way that it becomes a parcel. Secure it with a toothpick or with a thread. Make all the parcels.

Heat one spoonful of mustard oil on a flat pan. Than sprinkle a pinch of salt, When it starts bubbling, place the parcels side by side. and cook over low heat with a cover.

After 6-7 minutes, remove the lid and flip the parcels. The leaves should start turning colors.

Cook for another 6-7 minutes, till the leaf is cooked. Remove from heat. Remove the thread and serve with hot rice.

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