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Reference to Preparing Tasty Pabda Paturi (with Taro/ kochu/Alvi leaves) and Pabda Bhappa

Hoping to eat Pabda Paturi (with Taro/ kochu/Alvi leaves) and Pabda Bhappa a luxurious restaurant's, but for a few reasons are not able to go to restaurants. This page gonna guide you with clear procedures on producing a Pabda Paturi (with Taro/ kochu/Alvi leaves) and Pabda Bhappa like a famous chef made.

Pabda Paturi (with Taro/ kochu/Alvi leaves) and Pabda Bhappa

We hope you got insight from reading it, now let's go back to pabda paturi (with taro/ kochu/alvi leaves) and pabda bhappa recipe. You can cook pabda paturi (with taro/ kochu/alvi leaves) and pabda bhappa using 12 ingredients and 5 steps. Here is how you cook that.

To cook an extraordinary Pabda Paturi (with Taro/ kochu/Alvi leaves) and Pabda Bhappa, below are the components needed:

  1. Provide 500gms- of Pabda fish.
  2. Use 35gms of - Yellow and black mustard (mixed).
  3. Prepare As needed of Taro/ Kochu /Alvi leaves (enough to wrap the fishes).
  4. Prepare as per taste of Salt.
  5. Take 2 + 2 tbsps + 2-3tbsps of more Mustard oil.
  6. You need 1 tbsp of Aam Kasundi (Bengali mango mustard sauce)(optional).
  7. Prepare 1 tsp of Turmeric.
  8. Take 25 gms of (gross weight) Ginger (make it into paste).
  9. You need 2 tbsps of Curd.
  10. Take as required of Green / red raw Chillies as preferred by you (4/5 or more).
  11. You need as needed of Little Water to grind the mustard seeds.
  12. You need as per need of Water to steam in a steamer (I use MOMO steamer).

After preparing the components, now you are good to make your appetizing Pabda Paturi (with Taro/ kochu/Alvi leaves) and Pabda Bhappa by following the procedures on this section:

  1. Clean and Wash the fish and sprinkle and apply Turmeric and salt and keep it aside. As the fishes were quite long I cut two fishes into half from the middle..
  2. Make a paste out of the ginger. In a mixer grinder jar add the mustard seeds with little salt, little water enough to help in grinding the mustard seeds, grind with small pulse / intervals (do not grind at one go otherwise it will be bitter), add few raw green chillies as per your taste, the ginger paste, curd, Turmeric, 2 tbsps of mustard oil and give it a quick mix in the jar to form a homogeneous smooth masala paste..
  3. Pour the masala paste (mustard mix) in a steel bowl or plate and add 2 tbsps more of mustard oil and give a quick mix with your fingers, then take one fish piece at a time and apply the mustard paste on it and place it on the taro leaves (here I used two leaves as the leaves were small overlapping each other with pointed ends outwards)with generous amount of the paste and add one chilli and little more mustard oil on top..
  4. Now fold the leaves nicely and tie it with a clean string so that it doesn't open or have openings (make sure the leaves doesn't tear). If you don't have enough leaves, simply put the fish and the paste in a steel dabba (Tiffin box with tight lid) or wrap the plate tightly with aluminium foil (I have used three aluminium foils covered from top then from and again from bottom and finally from the top so that extra moisture doesn't enter.... otherwise your mustard paste will become watery)..
  5. Now place this in a steamer and keep it on top of steaming boiling hot water and steam for 20 minutes with full flame on high and then put off the flame let it rest for 10 minutes in the steamer. Serve it hot with steaming hot rice along with more chillies and mustard oil (if you prefer). Bon Appetit!!!.

Recipe : Pabda Paturi (with Taro/ kochu/Alvi leaves) and Pabda Bhappa

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step by step to make Pabda Paturi (with Taro/ kochu/Alvi leaves) and Pabda Bhappa

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