Lau Patay Gandharaj Murgir Paturi ( Gandharaj Chicken Paturi in Bottle Gourd Leaf ) Recipe

Gandharaj Chicken Paturi is one of the most favored of current trending foods on earth.. It is appreciated by millions everyday.. It’s easy, it's fast and it taste yummy.. Today I'm sharing this recipe with a unique twist by adding bottle gourd leaves...

Prep time:
30mins

cook time:
25mins

serves:
3

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Chicken keema 250gm

Chicken keema

Description

Chicken keema is simple and easy to make Indian dish with chicken mince, onions, tomatoes, spices ...

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Mustard Oil As required

Mustard Oil

Description

Mustard oil is a fatty vegetable oil obtained from pressing the mustard seeds. It is yellow in color.

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Yellow Mustard Seeds 4 tbsp

Yellow Mustard Seeds

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Black Mustard Seeds 4 tbsp

Black Mustard Seeds

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Poppy seeds 4 tbsp

Poppy seeds

Description

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Fresh grated coconut 2 tbsp

Fresh grated coconut

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Salt As per taste

Salt

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Salt is a mineral which occurs naturally in seawater or in underground rocks. It is composed of t ...

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Turmeric Powder 1 tbsp

Turmeric Powder

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Green Chilli 4

Green Chilli

Description

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Lemon Juice 2 tbsp ( Gandharaj Lebu)

Lemon Juice

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Gandharaj leaves

Gandharaj leaves

Description

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Lau pata (bottle gourd leaves) 5

Lau pata (bottle gourd leaves)

Description

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Ginger Garlic paste 1 tsp

Ginger Garlic paste

Description

Ginger garlic paste is made from fresh ginger and garlic. It is commonly used in Indian dishes.

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Gandharaj leaves

Gandharaj leaves

Description

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Details

Non-vegetarian

Level : Easy

Cuisine : Bengali

Course : Sides

Recipe Notes

You have to make sure that the leave don't get burnt..

Ingredients

Ingredients For Lau Patay Gandharaj Murgir Paturi ( Gandharaj Chicken Paturi in Bottle Gourd Leaf ) Recipe

ground chicken 250gm

Chicken keema

Description

Chicken keema is simple and easy to make Indian dish with chicken mince, onions, tomatoes, spices ...

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Mustard oil As required

Mustard Oil

Description

Mustard oil is a fatty vegetable oil obtained from pressing the mustard seeds. It is yellow in color.

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yellow mustard seed 4 tbsp

Mustard Seeds

Description

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Black mustard seeds 4 tbsp

Mustard Seeds

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Poppy seeds soaked in water 4 tbsp

Poppy Seed

Description

Poppy Seed is tiny kidney shaped oilseed obtained from the poppy plant, Papaver somniferum. They ...

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Fresh grated coconut 2 tbsp

Coconut

Description

Coconut is a fruit, which is enclosed in a rough orange or brown husk. It is actually a one- ...

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Salt according taste As per taste

Salt

Description

Salt is a mineral which occurs naturally in seawater or in underground rocks. It is composed of t ...

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Turmeric powder 1 tbsp

Ground Turmeric

Description

Turmeric is obtained from the root of the Curcuma longa plant which belongs to the ginger family. ...

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Green chilli chopped 4

Green Chilli

Description

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Lemon juice 2 tbsp ( Gandharaj Lebu)

Fresh Lemon Juice

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It is the liquid squeezed out of lemon. It has a citrusy and tangy taste.

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Gandharaj leaves

Gandharaj leaves

Description

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Lau pata (bottle gourd leaves) 5

Lau pata (bottle gourd leaves)

Description

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Ginger garlic paste 1 tsp

Ginger Garlic paste

Description

Ginger garlic paste is made from fresh ginger and garlic. It is commonly used in Indian dishes.

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Gandharaj leaves

Gandharaj leaves

Description

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Methods

How to make Lau Patay Gandharaj Murgir Paturi ( Gandharaj Chicken Paturi in Bottle Gourd Leaf ) Recipe

1. Take the chicken keema and wash it. Drain the excess water. Now add salt, gandharaj lemon juice and 2-3 leaves by tearing it into small pieces.. Mix them all and rest for 10-15 minutes..
2. Now make a paste of yellow mustard seeds, black mustard seeds, poppy seeds, grated coconut and green chilly. Mix it in the keema, add ginger garlic paste and enough mustard oil as it will be cooked in it, keep it another 10-15 minutes..
3. Now take bottle gourd leaf and wash it with some lukewarm water. Pat it dry so that it soften..
4. Now put a portion on the leaf, wrap it.. Tie it with the thread.. In a tawa add little mustard oil and spread it evenly.. Now put the paturi and cook it in slow flame for 15- 20 minutes by flipping side.. The leaves will change color but make sure it don't get burnt..
5. Served this paturi with steamed rice...