Kumro Patay Chingri Paturi – 18-Minute Recipe
A fragrant Bengali delight where tender prawns are wrapped in fresh pumpkin leaves and cooked with a mustard‑coconut masala. The dish balances earthy greens, spicy chillies, and a subtle mustard aroma for a comforting, aromatic meal. Perfect for a quick family dinner that showcases the flavors of Bengal.
Recipe by moms_desi_tadka· Structured by ReelsMeals
From: Instagram(view original)
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Prep Time
Cook Time
Servings
Ingredients
- 8 pumpkin leaves
- 11 oz prawns
- 1 tsp black mustard seeds
- 1 tsp white mustard seeds
- 2 tsp poppy seeds
- 4 green chillies
- 3 tbsp grated coconut
- 3 tbsp mustard oil
- salt, to taste
- 1/2 tsp turmeric powder
- 4 slitted green chillies
Instructions
- 1Trim the stems off the pumpkin leaves.
- 2Place 2-3 prawns with the masala onto a leaf.
- 3Fold the leaf to enclose the filling.
- 4Cover the pan and cook the leaf packets for 7-8 minutes on low flame.
Helpful tips while cooking
AI-assisted notes grounded in this recipe's ingredients, timings, and method—not additional creator instructions.
Trim leaves first
Remove the stems from the pumpkin leaves before adding the filling.
Limit prawns per leaf
Place only 2‑3 prawns with the masala on each leaf to allow easy folding.
Cook on low flame
Cover the pan and steam the leaf packets for 7‑8 minutes on low heat.
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Frequently asked questions
- How long does it take to make Kumro Patay Chingri Paturi?
- About 18 minutes in total: 10 minutes of prep and 8 minutes of cooking.
- How many servings does this Kumro Patay Chingri Paturi recipe make?
- This recipe makes 4 servings as written; ingredient quantities on this page can be scaled.
- Where does this Kumro Patay Chingri Paturi recipe come from?
- It was shared by moms_desi_tadka on instagram.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.