Ammm...i know many of you are facing utter difficulty in pronouncing or understanding this word "Paturi"...if you want to know the meaning of this word ...ask me??? NO...ask my grandma....may be she can define this word.
Jokes apart...for me paturi is anything cooked with "posto bata" , "sorse bata" and mustard oil in banana leaf...sounds interesting right?? Tastes heavenly though.
I am a Bangal and my husband is Ghoti..so for him paturi was just another dish...until he had my grandma's hand made paturi..and after that he totally got it, yes he finally understood why this dish was so important for my family.
I grew up watching my grandma making different kinds of paturi...and believe it or not she can make paturi out of any edible thing,... Kumro paturi(pumpkin or Kabocha squash paturi), Kumro danar paturi( pumkin seed paturi), Posto paturi, tiler paturi(sesame seed paturi), mulo paturi (radish patiri), daaler paturi, kochur loti paturi, maach paturi and many more are some of her recipes.
Back in days when me and my parents use to live in Jaipur, my mother too gained expertise in making paturi ..but in a different way. Instead of making paturi in a banana leaf she use to make it in a Tiffin box half immersed in boiling water...i think many of you know this process..we use it in preparing Bhapa Ilish.
So one fine day I thought why not try making one of these paturi and continue my family tradition...and because my husband is an absolute egg lover I thought of starting my paturi making journey with dimer paturi.
Here is the super easy recipe for you all,
Ingredients
Eggs - 4
Onion - 1 big or 2 small
Posto - 1/2 cup
Mustard seeds (sorse) - 1/4th cup
Salt
Sugar-1/4th teaspoon
Mustard oil- 2 table spoon
Procedure
Boil the eggs and cut them into halves
make a paste of onion
Make paste of Posto
Make a paste of mustard seed.... and dissolve the paste in a bowl of water, keep it for 3-4 minutes and you will see the sedimented seed coat...use the suspended water not the sediment , this helps in reducing the bitterness of mustard paste.
Mix the all of these, add salt , sugar , mustard oil
Heat the Kadhai or a deep pan...pour the mixture , add the eggs slowly with the egg yolk facing upward, add a little water.
Cover the kadhai or pan keeping a little opening for the steam to come out ...keep an eye to the mixture so that it doesn't get burned from the bottom.
As the water from the mixture is lost and it gets thick, turn off the heat ....add a little mustard oil as a finishing touch and its ready to serve with hot rice.
Jokes apart...for me paturi is anything cooked with "posto bata" , "sorse bata" and mustard oil in banana leaf...sounds interesting right?? Tastes heavenly though.
I am a Bangal and my husband is Ghoti..so for him paturi was just another dish...until he had my grandma's hand made paturi..and after that he totally got it, yes he finally understood why this dish was so important for my family.
I grew up watching my grandma making different kinds of paturi...and believe it or not she can make paturi out of any edible thing,... Kumro paturi(pumpkin or Kabocha squash paturi), Kumro danar paturi( pumkin seed paturi), Posto paturi, tiler paturi(sesame seed paturi), mulo paturi (radish patiri), daaler paturi, kochur loti paturi, maach paturi and many more are some of her recipes.
Back in days when me and my parents use to live in Jaipur, my mother too gained expertise in making paturi ..but in a different way. Instead of making paturi in a banana leaf she use to make it in a Tiffin box half immersed in boiling water...i think many of you know this process..we use it in preparing Bhapa Ilish.
So one fine day I thought why not try making one of these paturi and continue my family tradition...and because my husband is an absolute egg lover I thought of starting my paturi making journey with dimer paturi.
Here is the super easy recipe for you all,
Eggs - 4
Onion - 1 big or 2 small
Posto - 1/2 cup
Mustard seeds (sorse) - 1/4th cup
Salt
Sugar-1/4th teaspoon
Mustard oil- 2 table spoon
Procedure
Boil the eggs and cut them into halves
make a paste of onion
Make paste of Posto
Make a paste of mustard seed.... and dissolve the paste in a bowl of water, keep it for 3-4 minutes and you will see the sedimented seed coat...use the suspended water not the sediment , this helps in reducing the bitterness of mustard paste.
Mix the all of these, add salt , sugar , mustard oil
Heat the Kadhai or a deep pan...pour the mixture , add the eggs slowly with the egg yolk facing upward, add a little water.
Cover the kadhai or pan keeping a little opening for the steam to come out ...keep an eye to the mixture so that it doesn't get burned from the bottom.
As the water from the mixture is lost and it gets thick, turn off the heat ....add a little mustard oil as a finishing touch and its ready to serve with hot rice.
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