Patra ni machi

Patra ni machi is a simple Japanese specialty that can be made in many different ways, but most often involves a simple mochi filled with sweet red beans (patra). This is one of my favorite desserts, and it’s easy to make at home, so I thought I’d share the recipe with you!

This is an unusual post, but interesting none the less. Patra ni machi (鳩羽根漢塩麵) is a food that I had never come across before and one that I had to try. It is a type of pabellon (something that I hear is being sold in the Philippines these days.) It is made with braised chicken (or pork) that is mixed with a thick sauce that includes fermented soybeans and vinegar.

Frankly, this is not a blog for people who are looking for something about food. Some people who are interested in food and cooking are also interested in health, and vice versa. But others are not. This blog is for them.

In Parsi cuisine, Patra ni Machi is a popular dish. This meal may be found at every ceremony or celebration. Patra ni machi is a delectable meal of fish wrapped in banana leaf and steamed with green chutney (made from coriander leaves, green chilies, coconut, cumin seeds, and lemon juice). I’ve used both whole and individual pomfret steaks. The chutney’s flavors permeate the fish throughout the steaming process, giving it a great texture, tenderness, and fragrance. It will be easy to amaze and serve since each member of the family and guests will get a wrapped banana package, which when opened will reveal a hot and steamed fish full of fragrance and delicious tender flavor.

Time to prepare: 15 minutes (excluding marination time)

Time to cook: 40 minutes

Parsi cuisine

Medium spiciness

1-2 servings (depends on the size of the fish)


    • Pomfret — 1 small entire fish or 4 medium steaks

To make chutney

  • 1 cup coriander leaves (with thin stems)
  • 2 green chillies
  • 2 garlic cloves (large)
  • 2 tsp cumin seeds
  • 1/2 lemon juice (large)
  • 1/2 teaspoon sugar (optional)
  • a pinch of salt (to taste)
  • 1/2 cup shredded fresh coconut


  • The entire fish should be washed and dried. Make two or three slits in the fish. Marinate the fish for approximately 1/2 hour with a pinch of salt and 1 tablespoon lemon juice.
  • To create a smooth paste, combine coriander leaves, green chilies, cumin seeds, garlic cloves, coconut, salt, and lemon juice. Place in a mixing basin.
  • Refrigerate the fish for at least 2 hours after marinating it in the green chutney. 30 minutes before cooking, remove it.
  • The banana leaves should be washed and dried. Remove the stems and trim the sides of the banana leaves. On a low heat, wilt a banana leaf by gently moving it over the flames from one end to the other on a gas fire. This makes the banana leaf more flexible while folding and less likely to rip. The color of the banana leaf changes and turns soft as soon as it is passed over a flame.
  • Place the pomfret fish on top of the paste. Fold the banana leaf in half and wrap it like a package. To make it safer, I sometimes double wrap it in aluminum foil (double wrapping) to prevent the banana leaf from tearing, or knot it with a thread or tightly wrap it.
  • Steam the fish in a steamer or an idli pot, like I did. Depending on the size of the fish, cook for 20 to 25 minutes.
  • To create tiny individual banana packages, instead of using entire pomfret fish, I used pomfret fish steaks. It will take 10 to 12 minutes for each fish steaks, depending on the size of the steaks.
  • You may bake the fish whole in the oven for 20 to 25 minutes at 200 degrees Celsius instead of steaming it (according to the size of the fish). Alternatively, cooking on both sides for a few minutes on a tava works well.
  • When ready to dine, serve patra ni macchi hot.


  • Green chilies should be added according to their heat level.
  • Lime or lemon juice may be used to make the green chutney.
  • The color of the chutney changes every time I make it, from brilliant green to dark green. It’s because coconut is somewhat more abundant at periods, while coriander leaves are slightly more abundant at other times. The change may be seen in the image.
  • Always taste the chutney before marinating it so that you may adjust the spices if necessary.


Patra ni machi, which is a cooking term in Japanese, means to cook the ingredients in a wok with a small grill called a pat. The pat can be placed on the edge of the wok or on the grill and the cooking area is controlled by the amount of heat generated by the fire. Basically, to cook food in a wok like a pat, you need to heat the wok well, then place the pat on the wok and cook the food until it is cooked.. Read more about patra ni macchi bawi bride and let us know what you think.

Una is a food website blogger motivated by her love of cooking and her passion for exploring the connection between food and culture. With an enthusiasm for creating recipes that are simple, seasonal, and international, she has been able to connect with people around the world through her website. Una's recipes are inspired by her travels across Mexico, Portugal, India, Thailand, Australia and China. In each of these countries she has experienced local dishes while learning about the culture as well as gaining insight into how food can be used as a bridge between different cultures. Her recipes are often creative combinations of traditional ingredients from various different cuisines blended together to create something new.