Kachki Paturi

Another Paturi dish from my kitchen, which we relish too often and this time it is with ‘Kachki Machh’. This tiny little fishes are too tasty, whenever I find them in the fish market, I buy immediately. Traditionally, banana leaf is used to make the paturi, though, I have used pumpkin leaf here. That way, the envelope becomes edible and you can enjoy it by mashing it in a plate full of rice.PS.-I have some other kachki dishes here.




  • Kachki Machh – 1 cup
  • Pumpkin Leaves – 7-8.
  • Make a paste of Green chilli, Mustard seeds, poppy seed and grated coconut – 2/3 cup
  • Salt, Turmeric
  • Mustard Oil
  • Kalonji Seeds

Wash the leaves thoroughly and keep aside. Marinate the fish with a pinch of salt and turmeric. Now add the mustard, poppy seed and coconut paste and mix thoroughly. Add the salt according to taste. Marinate it for 30 minutes.


In a pan, add mustard oil. When it is hot, add the kalonji seeds. Then add the fish mixture and cook for 10 minutes, turning once in a while.


Remove from heat and let it cool a bit. Now place 2 tbsp of fish on the pumpkin leaf and fold the leaf in such a way that it becomes a parcel. Secure it with a toothpick or with a thread. Make all the parcels.


Heat one spoonful of mustard oil on a flat pan. Than sprinkle a pinch of salt, When it starts bubbling, place the parcels side by side. and cook over low heat with a cover.


After 6-7 minutes, remove the lid and flip the parcels. The leaves should start turning colors.


Cook for another 6-7 minutes, till the leaf is cooked. Remove from heat. Remove the thread and serve with hot rice.