Bengali Posto Porota Recipe (Spiced Poppy Seed Parathas)
Introduction:
The Bengali Posto Porota is a delightful and aromatic variation of the classic paratha, enriched with the earthy flavor of poppy seeds, making it a unique dish with a distinctive Bengali twist. “Posto,” or poppy seeds, are a staple in Bengali cuisine and offer a rich, nutty flavor when ground into a paste. Combined with green chilies, sesame seeds, and nigella seeds, this paratha becomes a perfect blend of flavors and textures. It’s soft on the inside with a slight crunch from the sesame seeds, topped with the fragrant poppy seed mixture. Traditionally served with pickle and a bowl of yogurt, this dish makes an ideal breakfast or a quick and satisfying dinner when paired with a vegetable side.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Whole Wheat Flour | 500 grams |
| Curd (Dahi / Yogurt) | 2 tablespoons |
| Poppy Seeds (Posto) | 100 grams |
| Green Chillies, finely chopped | 4-5 pieces |
| Sesame Seeds (Til seeds) | 2 tablespoons |
| Onions, finely chopped | 2 pieces |
| Sugar | 1 pinch |
| Kalonji (Nigella Seeds) | 2 tablespoons |
| Coriander (Dhania) Leaves, chopped | Small bunch, finely chopped |
| Ghee or Oil | For cooking the parathas |
Preparation Time: 20 minutes
Cooking Time: 30 minutes
Total Time: 50 minutes
Serves: 10 parathas
Instructions:
-
Grind the Poppy Seeds:
Start by grinding the poppy seeds (posto) along with the green chilies. Add a tiny amount of water at a time to help form a smooth paste. The consistency should be thick and spreadable. -
Prepare the Dough:
In a large mixing bowl, combine the poppy seed mixture, whole wheat flour, finely chopped onions, sesame seeds, chopped coriander leaves, sugar, and a pinch of salt. Gradually add water, little by little, and knead everything together to form a smooth, soft dough. Make sure the dough is firm enough to handle but not too stiff. -
Divide and Roll the Dough:
Once the dough is ready, divide it into 10 equal portions. Dust each portion with some flour and roll each into a flat, circular paratha. Gently sprinkle a little nigella (kalonji) seeds on the top of each rolled dough circle and press them slightly into the dough to ensure they don’t fall off during cooking. -
Cook the Posto Porota:
Heat a skillet or tawa over medium heat and lightly grease it with a small amount of ghee or oil. Place the rolled-out paratha on the hot skillet and cook it for 2-3 minutes on each side until lightly browned and firm. -
Add Ghee:
Drizzle ghee around the edges of the paratha and cook both sides until they turn golden brown and crispy. The paratha should be slightly puffed up with crispy edges. Repeat this process for the remaining dough portions. -
Serve:
Serve the Bengali Posto Porota hot with your favorite pickle, a bowl of refreshing yogurt, or alongside a vegetable of your choice. The combination of flavors will surely satisfy your taste buds and keep you coming back for more.
Allergen Information:
- Contains gluten from whole wheat flour.
- Contains sesame seeds and poppy seeds.
- Contains dairy from curd (yogurt) and ghee (can be substituted with plant-based alternatives for vegan dietary needs).
Dietary Preferences:
- Vegetarian: This recipe is suitable for vegetarians.
- Vegan: To make the dish vegan, substitute ghee with vegetable oil and curd (yogurt) with a plant-based yogurt alternative.
- Gluten-Free: For a gluten-free version, replace whole wheat flour with a gluten-free flour blend, but be mindful that the texture may change slightly.
Tips and Advice:
- Poppy Seed Paste: Make sure to grind the poppy seeds fresh to maintain the best flavor. If you’re using pre-ground poppy seeds, you may need to adjust the consistency of the paste.
- Adjust Spice Levels: The number of green chilies can be adjusted according to your spice preference. If you prefer a milder flavor, reduce the number of chilies.
- Storage: These parathas are best enjoyed fresh but can be stored in an airtight container for up to 2 days. Reheat them on a skillet or in the microwave before serving.
Conclusion:
Bengali Posto Porota is a delightful and flavorful dish that brings together the simplicity of a paratha with the bold and aromatic flavors of poppy seeds, sesame seeds, and nigella seeds. It is an ideal choice for a cozy breakfast, a quick weeknight dinner, or even as a part of a larger spread. Whether you enjoy it with yogurt, a spicy pickle, or a vegetable side dish, this recipe offers a little taste of Bengali cuisine that is sure to become a new favorite in your home.
