Chicken keema paturi is a Bengali dish where minced chicken (keema) is mixed with spices, wrapped in leaves and then either shallow-fried or steamed. This cooking method infuses the dish with flavors from the leaves, resulting in a unique and aromatic preparation. Paturi is a traditional dish from the Bengal region of the Indian subcontinent which has been enjoyed and cherished for generations. The word “paturi” is derived from the Bengali term “pata,” which means leaf, and “pati,” which means wrapped or covered. Thus, paturi refers to food (typically fish, prawns, chicken or even paneer for vegetarians) wrapped and cooked in leaves. It remains a celebrated dish, particularly during festivals and special occasions, highlighting its integral role in Bengali culinary heritage. Bengali cuisine is known for its emphasis on fresh ingredients, subtle flavors and unique cooking techniques. Paturi, with its use of natural, local ingredients for cooking, reflects this and the historical culinary practices of Bengal.
2 servings
3 hrs 55 mins
gluten-free
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