Taro Leaf Paturi

Another simple paturi, with Taro leaves. Simple, delicious and nutritious.

Written by Feashts

3 people

Serves 3 people

13 ingredients

18 mins

Prep time

Kochu Pata - a delicacy born out of adversity

On the Eastern side of India lies West Bengal. And the Bengali people are often stereotyped as fish lovers. Which isn’t untrue, but we love our vegetables too. Like this Taro leaf or kochu pata. I have seen my grandmother make a number of dishes out of taro leaves and it’s root. Dishes like this Kochu pata paturi are not only nutrient dense but also extremely simple to prepare. But the origin stories of these dishes, are not as simple. They were often born out of extreme famines and poverty Bengal went through. India has been plundered, looted and left for starvation, but our story doesn’t end there. Bengal and by extension, India’s story is that of evolution and adaptation. Kochu pata might not have been fit for kings and lords, but it’s incorporation in our diets tells a far greater story – one of Survival. How do you eat taro leaves?

Ingredients

  1. Taro leaves – 9-10 
  2. Rohu fish – 235g : each piece about 50-60g
  3. Mustard seeds(1:1 yellow and black mustard seed) – 8g
  4. Poppy seeds – 22g
  5. Coconut[ground/grated] – 90g
  6. Plain yoghurt – 58g
  7. Mustard oil – 1 tbsp
  8. Kashmiri chili powder – 1 tsp
  9. Turmeric – 1/2 tsp
  10. Green chili – 16
  11. Salt – 1/4 tsp
  12. Sugar – 1 tsp
  13. Coconut water – 2 tbsp(optional)

Instructions

Note: Some variants of Taro leaves can cause irritation and itching. It is advisable to buy from a known source and cook it well.

  1. Cut the stems from under the leaves and drench in cold water for 15 minutes to wash away any impurities.
  2.  In the mean time, prepare the Paturi filling : in a bowl mix grated coconut, ground up mustard + poppy seeds and green chilies, plain yoghurt,kashmiri chili powder, turmeric, mustard oil, salt and sugar.
  3. Mix everything well, And place the fishi inside the mixture. 
  4. Cut off 5 pieces of 1 meter thread(if it is thin), for the 5 pieces of fish.
  5. Arrange the leaves in such a way that there are no holes where the fish will be placed.
  6. Place the fish along with some mustard paste on the leaves and wrap the ends towards the centre.
  7. Secure the wrapped fish with a thread.
  8. Steam for 25 minutes and serve with hot rice.

All my love, Feashts

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