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Bengali Paturi dishes involve various ingredients are wrapped in leaves, typically banana leaves, and cooked by steaming, grilling, or baking.
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The leaves used in Bengali Paturi dishes add flavour and aroma to the food.
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Some common types of leaves used in Bengali Paturi dishes include:
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Banana leaves are the most commonly used leaves in Bengali Paturi dishes.
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Elephant ear leaves are one of the many leaves that are typically used in paturi, a traditional Bengali cuisine.
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Bottle gourd leaves, or Lau pata, are occasionally used in Bengali Paturi recipes
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This leaf has a slight bitterness flavour with an earthy note, which contributes to the unique taste of the dish.
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Kachu pata, or colocasia leaves, are used in some traditional Bengali dishes.
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These are some of the common leaves used in Bengali Paturi dishes
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