Chanar Paturie or Paneer Paturie( Indian cottage cheese is marinated in mustard paste wrapped in banana leaf)

Paturi is a traditional Bengali dish,the word "paaturi" comes from the Bengali word "paata" or leaf.
Generally we Bengali make fish  paturi   using  Iilish or hilsa ,Bhetki or Baramundi and chingri or prawn.  In those recipes,fish is marinated in mustard paste wrapped in banana leaf or pumpkin leaf and cooked through  slow cooking. But today I am going to  share vegetarian version of paturi which is' Chanar Paturi 'or Paneer Paturi.

In this recipe I used kasundi or Bengali mustard sauce, if you do not have Bengali mustard sauce then you can use English mustard also.In that case you will have to mix little bit amchur or dry mango powder with English mustard sauce.This recipe tastes well with Homemade chena or paneer, here you need mashed paneer, store bought paneer is little bit hard . If you can't manage homemade paneer or chena then you can make with store bought paneer, but you have to mash it well.

First we will learn how to make chena or paneer at home


Milk- 1litre
Lemon Juice-1 full lemon or Vinegar -2 teaspoons (if required add more lemon juice or vinegar )


  • Take a heavy bottomed vessel, add milk.
  • Bring it to  boil and keep stirring to avoid burning of milk.
  • Once the milk comes to boil, simmer the gas, start adding the lemon juice or vinegar and keep stirring( if required,add more lemon juice) cook for few seconds until the milk solids gets separates from the whey. Switch off the heat.
  • Pour this curdled milk to the already lined muslin cloth over a strainer,squeeze out all the whey water then  rinse chena  or paneer or cottage cheese under the tap water  as much as possible. If you do not rinse the chena or paneer  properly,you will  get the smell  of lemon while having paturies
  • Now hang the cloth covered  chena or paneer with  tap for 30 minutes. Then remove it from tap and place a heavy weight on chena for another 30 minutes. It will help to squeeze more water from chena or paneer .
  • After that, remove the cheesecloth from the chenna or paneer and keep in a bowl.
  • The chena or paneer should not have too much moisture nor be too dry

How to make Chena  or Paneer Paturi

Preparation Time-10 Minutes
Cooking Time -20 Minutes
Servings -4 pieces

Chena or Paneer - made with 1 litre of milk
Bengali mustard sauce or Kasundi-2 tablespoons (or English mustard mixed with a pinch of dry mango powder)
Coconut Paste-2 teaspoons
Grated coconut - 1tablespoons
Green chili paste-1 teaspoon
Green chili-4 ( whole )/number of paturi you are making
Turmeric Powder - 1/2 teaspoon
Salt to taste
Banana leaf-1big (cut into  10"× 8" rectangle  shape)
Mustard oil - 1+1 teaspoons
Simple stitching thread or toothpick-Few


  • Add the chena into a bowl.
  • Add turmeric powder,salt, mustard sauce or kasundi,green chili paste, coconut paste,one teaspoon mustard oil and chopped coriander leaves.Mix and knead them all together to make a fine mixture.
  •  Warm the banana leaves over an open flame for 30 seconds, make sure it does not get burnt.
  • Put banana leave pieces glossy side up over a big plate, rub little mustard oil on it.
  • Divide the chena or paneer mixture into equal size medium ball.
  • Place one ball of chena or paneer  on the greased part of banana leaf and flat this with   your hand(make a rectangle shape). Then place one green chili on top of it.
  • Fold the banana leaf to make it a square parcel and tie with thread or close it with toothpick that the parcels will not open while cooking. Repeat the process for with all remaining chena or paneer.
  • Now take a non-stick pan and grease some oil to it and place the banana leaf wrapped chena or paneer  on it (you can place 4 - 5 pieces at a time ,according to the size of your  pan,you  can place) ,close the pan with an air tight lid and cook on medium heat for 4-5 minutes each side or until the banana leaves are light brown.
  • When one batch is done , remove them and place in an air tight container to keep the paturies hot. Again repeat the same process to cook the rest paturies.
  • Serve the hot banana leaf wrapped chena or paneer paturi with hot steamed rice.

                           Pictorial  Recipe 


  1. Wow lipsmacking. Very similar to what we make in Goa we call it Patoli.
    We also make it sweet and savoury but this is amazing with paneer and kasundi. I am huge Bengali food fan. Glad to bum into your blog in the blogosphere.

  2. this goes very well with white rice...looks so good moumita

  3. Wow looks so good, would love to taste this some time..

  4. Never heard about this dish.. looks delicious