Paatot Diya Maas is a traditional Assamese dish in which fish is marinated in aromatic spices, wrapped in banana leaves and then
grilled or steamed. This cooking method imparts the earthy flavor of the banana leaves to the fish, resulting in a deliciously
flavorful dish that has been loved by generations. If you want to experience the authentic taste of Assamese cuisine, Paatot Diya Maas
is a must-try!
What is Paatot Diya Maas?
In Assamese, ‘Paatot’ means wrapped in a leaf and ‘Maas’ means fish. As the name suggests, this dish involves wrapping marinated fish
in banana leaves and cooking it over low heat, either by roasting or steaming. The banana leaves not only keep the fish moist and
tender, but also impart a mild earthy flavour, enhancing the overall taste of the dish.
Why is Paatot Diya Maas Unique?
The uniqueness of Paatot Diya Maas lies in the combination of simple ingredients, traditional cooking methods and the use of banana
leaves. The dish is deeply rooted in the Assamese way of life, especially in rural areas where bananas are abundant and traditional cooking methods are still preserved. The dish is a wonderful balance of flavours (sweet, earthy and aromatic) without being overly
spiced, allowing the natural flavour of the fish to shine through.
Health Benefits of Fish Cooked in Banana Leaf
Cooking fish in banana leaves is not only a flavorful method but also a healthy one. Here are a few benefits of this cooking style:
- Nutrient Preservation: The banana leaf helps seal in the fish’s natural moisture, ensuring the nutrients
like omega-3 fatty acids, vitamins, and minerals are retained. - No Added Fat: This method requires minimal or no oil, making it a low-calorie dish.
- Banana Leaf Benefits: The banana leaf itself is rich in antioxidants and imparts a subtle flavor to the
fish, which adds to its health benefits.
Ingredients for Paatot Diya Maas
This dish calls for a handful of simple ingredients, many of which are commonly found in Assamese households.
Main Ingredients:
- Fish – 4 pieces (small to medium-sized fish like Rohu, Catla, or Bhetki work best)
- Banana leaves – 4 large pieces (cleaned and wilted)
For the Marinade:
- Mustard seeds – 2 tablespoons (ground into a paste)
- Turmeric powder – 1/2 teaspoon
- Green chilies – 2-3 (adjust as per taste)
- Ginger-garlic paste – 1 tablespoon
- Mustard oil – 2 tablespoons
- Salt – to taste
- Coriander leaves – a handful (chopped)
How to Make Paatot Diya Maas: Step-by-Step Recipe
Step 1: Preparing the Banana Leaves
- Start by gently heating the banana leaves over an open flame or hot pan to make them soft and pliable. This step
prevents the leaves from tearing while wrapping the fish. - Wash the leaves thoroughly and cut them into large pieces, big enough to wrap each piece of fish.
Step 2: Marinating the Fish
- Clean and wash the fish pieces. Pat them dry with a paper towel.
- In a bowl, make a marinade by mixing the ground mustard seed paste, turmeric powder, ginger-garlic paste, green chilies,
- mustard oil, and salt.
- Coat the fish pieces evenly with the marinade and let them sit for 15-20 minutes to absorb the flavors.
Step 3: Wrapping the Fish
- Place one piece of marinated fish on the banana leaf. Add a few chopped coriander leaves on top for extra flavor.
- Carefully fold the banana leaf over the fish, forming a neat parcel. Secure it with toothpicks or tie it with kitchen twine.
Step 4: Cooking the Paatot Diya Maas
There are two popular methods to cook the fish parcels:
- Steaming: Place the wrapped fish in a steamer and steam for about 20-25 minutes until the fish is
cooked through. - Roasting: Heat a flat pan and place the wrapped fish parcels on it. Cook on low heat, flipping
occasionally, for about 15-20 minutes. Ensure the banana leaves do not burn.
Step 5: Serving
Once cooked, gently unwrap the banana leaves to reveal the tender, flavorful fish inside. Serve the Paatot Diya Maas
hot, with steamed rice and a side of mustard oil for an authentic Assamese experience.
Serving Suggestions for Paatot Diya Maas
- Steamed Rice: Paatot Diya Maas is best enjoyed with plain steamed rice, allowing the flavors of the
fish to stand out. - Sides: You can serve it alongside traditional Assamese sides like Aloo Pitika (mashed potatoes with mustard oil) or Khar (alkaline vegetable stew).
- Chutney: A spicy chutney made with roasted green chilies, garlic, and mustard oil adds an extra zing
to the dish.
Why Paatot Diya Maas is a Must-Try Dish
- Authentic Flavor: The use of mustard oil, banana leaves, and minimal spices makes Paatot Diya Maas a
truly authentic Assamese dish. - Health Benefits: This cooking technique preserves the natural nutrients of the fish, making it a healthy
yet flavorful option. - Traditional Cooking Method: Paatot Diya Maas showcases the traditional Assamese cooking method of using
banana leaves, which has been passed down for generations.
Final Thoughts
Paatot Diya Maas is more than just a fish recipe: it reflects Assam’s deep connection with nature, simplicity and tradition. Whether you are trying Assamese cuisine for the first time or returning, this dish will impress you with its delicate flavours and rich aroma.
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