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Poppy seeds are little oilseeds that come from the opium poppy plant. In Bengali, they are referred to as posto or khus khus. Their flavour is mildly nutty, with a hint of sweetness. Poppy seeds give food a distinct texture with a mild crunch and a nice mouthfeel.
Poppy seeds are frequently used in a variety of recipes in Bengali cuisine. They are made into a paste and added to curries, gravies, and vegetable dishes to improve their flavour and thicken them. Poppy seeds are used in popular Bengali dishes like Postor Bora (poppy seed fritters), Posto Bata (poppy seed paste), and more. Here are a few of the traditional poppy seed dishes from Bengali cuisine:
1. Posto Bata:
A classic Bengali meal called Posto Bhapa highlights the taste of poppy seeds or posto. It is prepared by combining soaked poppy seeds, green chillies, mustard oil, salt, and a small amount of sugar to form a paste. It is believed that the taste of this taste increases when grinding using “shil noda,” a traditional Bengali grinding tool.
Video Credit: YouTube/ BANGALIR RANNA GHAR
When prepared, Posto Bhapa is served hot and topped with a drizzle of mustard oil and fresh coriander leaves for flavour, which is totally optional.
2. Posto Bhapa:
Posto bhapa is a traditional dish from Bengali cuisine. To prepare it, poppy seeds are ground until a paste is formed, along with green chillies, mustard oil, salt, and, at times, coconut as well. This paste is then filled in a steel tiffin or one can use banana leaf wrap for better aroma and taste and steamed along with a slitted chilli. This is a wholesome comfort meal when served with steamed rice and drizzled with mustard oil.
3. Posto Bora:
A classic Bengali dish called poster bora are fritters cooked using poppy seeds, or posto. Poppy seeds are soaked and mashed into a paste with salt, ginger, and green chillies to make posto bora. After that, the mixture is formed into little balls and deep-fried until crisp and golden.
In traditional Bengali dinners, posto bora is usually served as a side dish or snack along with dal (lentil curry) and steamed rice. It gives the food a nutty flavour and crisp texture.
4. Posto Bhat:
Posto bhat is a conventional Bengali dish that is a bowl of rice mixed with a scrumptious paste made from poppy seeds (posto). For making posto bhat, poppy seeds are rinsed and pounded to form a fine paste with green chillies and some mustard oil semolina. After that, they stir in the pounded spices along with cooked rice and salt is added as a seasoning.
Posto Bhat will mostly be served in a hot state, with a drizzle of ghee beneath it and some freshly cut cilantro sprinkled on top. It is a great combination with several Indian combinations that can be made, a light yet tasty and comforting meal.
5. Bhaja Posto:
Fried poppy seed paste is a key component of the traditional Bengali meal bhaja posto. Poppy seeds, green chillies, mustard oil, and a dash of salt are crushed into a fine paste. After that, the paste is formed into little patties and shallow-fried till crisp and golden to make bhaja posto.
Traditionally, bhaja posto is served with roti (Indian flatbread) or as a side dish with steaming rice and dal (lentil soup). It gives the food a delicious crunch and a nutty flavour.
6. Posto Bora Jhol:
A classic Bengali gravy dish called Posto Bora Jhol consists of crunchy poppy seed fritters cooked in a tasty sauce. To make it, a thick batter is made by combining poppy seed paste, onions, green chillies, and spices. Then, little fritters are deep-fried until crispy and golden. Simmering a mixture of spices, tomatoes, and water produces a fragrant and tangy base for the gravy. To keep them crunchy, the fried fritters are poured into the gravy right before serving. Steamed rice is usually served hot with it.
7. Postor Payesh:
A traditional dessert, poppy seed payesh, is a Bengali delicacy. It is a unique type of payesh made by deep-frying the poppy seeds in ghee till they turn golden brown and then grinding them into a paste. This taste is then boiled in milk with some aromatic spices like cardamom and sugar and stirred thoroughly till the mixture gets thicker. Serve it with some toppings of roasted, dry fruits. This dish is a must-try for its unique taste and texture.
