A number of recipes related to posto are there that Bengalis love to eat. One such recipe among them is the Peyaj Posto. This is a traditional dish that goes way back and is passed through generations.
The unique flavors of the dish make it notable and are a staple at almost every Bengali household. The nutty taste of the poppy seeds together with a blend of heat and the caramelised onions takes it to a different notch.
If you are one of those who are intrigued with authentic Bengali cuisine, then this is a must-try. Just with a few ingredients, you can make this at home any time, especially during the scorching summer. It is light, and savory, and will keep the body cool.
Let us go through the ingredients and know the procedure to make it.
Peyaj Posto Recipe (Bengali-Style)
- 1 Induction Cooktop
- 1 Kadhai
- 2½ tbsp Posto Poppy seeds
- 2 Onions medium
- 4 Green chilis
- 1 Dried red chili
- Salt to taste
- Mustard oil
- 2 tsp water
Soak the poppy seeds
- First, start by soaking the posto/poppy seeds in water.
- Take a bowl, put the posto, and add sufficient water to soak the seeds.
- Keep aside for around 30 minutes.
- Now, after 30 minutes, strain out the posto from the water.
Prepare the veggies
- Next, while the seeds are getting soaked, chop the onions.
- Slit 2 green chilis from the middle and keep all these aside.
Grind the poppy seeds
- Take a sil batta or mortar and pestle.
- In that grind the posto along with one green chili, one dried red chili, and 2 tsp of water.
- A mixer grinder can also work. (The sil batta or mortar and pestle enhance the flavor much more).
- Grind the ingredients while keeping it a bit coarse. Do not make it into a fine paste. We need the nutty texture.
Fry the onions
- Now, take a kadhai or skillet and add in some mustard oil. Let the oil heat until it smokes a little.
- To this, add the chopped onions. Keep the flame on medium and fry them.
- Stir it occasionally and fry until soft and golden brown.
Add the posto (Poppy seeds)
- The onions will start to caramelize and at this point add in the Posto (poppy seed) mixture.
- Stir continuously and add salt to taste.
- Stir again. Scrape from all the sides and the bottom and combine well.
- The onions and posto will come together really well and they will start to tighten up.
- Put in the slit green chilis and mix everything once again. Keep the flame on medium. (Always keep an eye on the consistency. It will be on the thickened and drier side.)
- Give it a taste test and then transfer the peyaj posto into a bowl.
And that is it. The Bengali-style Peyaj Posto is ready to be savored.
Serve it with steamed rice, Begun Bhaja, and a slice of fragrant lime. This combo goes really well. You can eat it either at lunch or dinner and the best thing about this dish is it is not at all heavy.
Make it any day and have a hearty meal. Share with the close ones and enjoy.
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