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Patay mora posto chingri

Shrimp poppyseed paste wrapped in pumpkin leaf

Recipe by srabani sinha of kolkata, IN

A hot favourite Bengali palate for lunch and dinner.

Ingredients non vegetarian 2 servings

    • 4 Shrimps
    • 2 Pumpkin leaves
    • 8 tbsp Poppy seed     
    • 8 p Green chili
    • 4 tbsp Mustard oil
    • Salt to taste
    • Turmeric Powder: a pinch
    • Clove or thread for binding.


    1. De-vein shrimp. Wash properly. Sprinkle turmeric powder and salt. Boil for 1 mint with little water so that water will absorb totally in 1 mint.
    2. Wash pumpkin leaf with salted luke warm water properly and pat dry.
    3. Wash poppy seed in a small sieve properly before grinding.
    4. Wet grind poppy seed with little water , 4 pcs.of Green chili and a pinch of salt to a smooth paste. In a bowl mix poppy seed paste, shrimp, salt and mustard oil properly.
    5. Spread pumpkin leaf in a plate.
    6. In each pumpkin leaf, place two shrimp with poppy seed mixture and green chili.
    7. Fold the leaf from four sides and prick clove or tie thread properly.
    8. In a nonstick pan heat 2 tbsp of mustard oil for two pumpkin packets.
    9. Bring to a medium heat and place the packets carefully.
    10. Fry both the side in low or medium heat.
    11. Instead of frying, a steam cooking (bhapa) will also bring an awesome taste.
    12. Serve hot with smoked plain rice.