“Paturi” is an old art of Bengali cuisine. Traditionally paturi is made in kola pata but chal kumro pata imparts a distinct flavor altogether. The plus point is you can have the wrap or chal kumro pata along with the prawns. Marinated in mustard-coconut paste, the prawns taste marvelous when cooked in ash gourd leaves.
Ingredients for chingri putuli:
Ash gourd leave (Chal kumro pata)-no of putulis you want to make
Prawn-200gm
Coconut-20gm
Black mustard seed-5gm
Yellow mustard seed-5gm
Salt-10gm
Turmeric-5gm
Green chilli-6gm
Mustard oil-15gm
Thread-to tie