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22 MINS delivery
Phulkopir Paturi
Serves 3
20 mins
250 Kcal
Phulkopir Paturi is Bengali cuisine's ode to cauliflower, transforming this humble veggie into a showstopper. The heart of phulkopir paturi lies in the marinade. Think mustard paste with a little kick, fresh grated coconut for sweetness, mustard oil for that signature zing, and a hint of green chilies for heat. Toss cauliflower florets into this golden goodness, then wrap them up snug in banana leaves. Once steamed or pan-cooked, the leaves infuse a smoky, herbaceous aroma that takes the dish to next-level deliciousness. Wanna try making this Bengali gem at home? A traditional phulkopir paturi recipe starts with fresh cauliflower florets (go for small ones they cook evenly!) and a paste that's easy to whip up in a blender. After marinating, the florets are wrapped in prepped banana leaves (or foil if you're short on leaves) and cooked until soft and flavorful. Serve it with steamed rice for a simple, soul-satisfying meal. Phulkopir paturi is rustic, nostalgic, and proof that Bengali cuisine knows how to make veggies the star of the show.
Ingredients required for Phulkopir Paturi
- 1 cauliflower
- Salt
- 1/2 tsp turmeric powder
- 1/2 tsp red chili flakes
- 1/2 tsp nigella seed
- 2 tbsp grated coconut
- 1 onion
- 3-4 garlic cloves
- 1-2 green chilies
- 1/2 tsp cumin powder
- 1 tbsp mustard oil
- Coriander
Cooking steps for Phulkopir Paturi
- 1Phulkopir paturi is basically cauliflower living its best life, steamed and spiced in a cozy banana leaf wrap, and this phulkopir paturi recipe will transport you straight to the heart of Bengali flavors.
- 2Start by cutting 1 medium-sized cauliflower into bite-sized florets and blanching them in salted water for a couple of minutes until they're slightly tender but still firm.
- 3Drain and pat them dry because no one wants soggy phulkopir paturi.
- 4In a mixing bowl, toss the florets with a pinch of salt, 1/2 tsp turmeric powder, and 1/2 tsp red chili flakes to get them all seasoned up.
- 5Heat 1 tbsp mustard oil in a pan until it's shimmering (that mustardy aroma is everything) and add 1/2 tsp nigella seeds (kalonji) to sizzle for a few seconds.
- 6Throw in 1 chopped onion, 3-4 chopped garlic cloves, 1-2 chopped green chilies, and saut until the onions are soft and fragrant.
- 7Add 1/2 tsp cumin powder, 2 tbsp fresh grated coconut, and a handful of chopped coriander leaves and stems, stirring everything together for a minute.
- 8Mix the saut ed spice blend with the seasoned cauliflower until the florets are coated in this flavorful goodness.
- 9Cut banana leaves into squares, lightly warm them over a flame to make them pliable, and place a portion of the cauliflower mixture in the center of each leaf.
- 10Fold the leaves into neat parcels, securing them with a toothpick or string, and steam the parcels for about 10-15 minutes until the cauliflower is tender and infused with all the spice magic.
- 11Carefully unwrap the parcels, garnish with more chopped coriander, and serve hot with steamed rice for a traditional Bengali treat.
- 12This recipe of phulkopir paturi is a flavor bomb wrapped in a leaf—delicate, earthy, and totally worth the effort!