Chenna Narial Paturi (cottage Cheese And Coconut Paturi)

Chenna narial paturi has evolved as a vegetarian option for Bengali recipe of fish paturi. The main ingredients are chenna and narial which are good sources of natural fat and protein and as this recipe is steamed, it keeps the nutritional value intact.

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Sapna Shaw's Secret Indian Recipe !

Preparation Time: 
25 mintues
Cooking Time: 
10 mintues


Chenna (cottage cheese) 150 grams (5.5 ounce)
Narial (grated coconut ) 50 grams (2 ounce)
Ginger garlic paste 2 tablespoon
Green chilli paste 1 tablespoon
Mustard oil 4 tablespoon
Mangreilla (Nigella seeds) ¼ tablespoon (dry roasted)
Khoya (condensed milk) 1 tablespoon
Sugar ½ tablespoon
Salt 1 tablespoon
Banana leaf 1 leaf
Mash the cottage cheese in a bowl. Add grated coconut, Ginger – garlic paste, green chilli paste, Khoya, 2 tablespoon mustard oil, sugar , salt and roasted nigella seeds and mix well.
Cut the banana leaf into four pieces. On each piece apply 2 drops of mustard oil and place the cottage cheese mixture on the centre and then fold the four sides of the paturi. Fix with the help of a stick or toothpick. Follow the procedure till the mixture lasts.
Steam the paturies on low flame either in a steamer or on a large pan for 10 mintues.