Bengali Posto Porota Recipe (Spiced Poppy Seed Parathas)
Dive into the delightful flavors of Bengali cuisine with this Bengali Posto Porota, a sumptuous spiced poppy seed paratha that brings warmth and comfort to your table. Ideal for dinner or a quick breakfast, these parathas are filled with the aromatic essence of poppy seeds and a medley of spices, making them a perfect accompaniment to your favorite dishes.
Ingredients
Ingredient | Quantity |
---|---|
Whole Wheat Flour | 500 grams |
Curd (Dahi / Yogurt) | 2 tablespoons |
Poppy Seeds | 100 grams |
Green Chillies (finely chopped) | 4-5 |
Sesame Seeds (Til seeds) | 2 tablespoons |
Onions (finely chopped) | 2 |
Sugar | 1 pinch |
Kalonji (Onion Nigella Seeds) | 2 tablespoons |
Fresh Coriander Leaves | Small bunch |
Ghee or Oil for Cooking | As needed |
Nutritional Information (per serving)
Nutrient | Amount |
---|---|
Calories | Approx. 220 |
Protein | 7 grams |
Carbohydrates | 30 grams |
Fat | 8 grams |
Fiber | 5 grams |
Preparation Time
Activity | Time (mins) |
---|---|
Preparation | 20 |
Cooking | 30 |
Total | 50 |
Servings
Number of Servings |
---|
5 |
Instructions
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Prepare the Poppy Seed Paste: Start by grinding the poppy seeds and finely chopped green chilies together, adding just a touch of water until you achieve a smooth paste. This mixture will infuse the parathas with a rich flavor.
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Make the Dough: In a large mixing bowl, combine the poppy seed mixture with whole wheat flour, finely chopped onions, sesame seeds, fresh coriander leaves, a pinch of sugar, and a sprinkle of salt. Gradually add water, a little at a time, kneading until you have a smooth and pliable dough.
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Divide the Dough: Once the dough is ready, divide it into ten equal portions. Dust each portion with flour to prevent sticking.
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Roll the Parathas: Roll each portion into a flat circle, about 6-7 inches in diameter. Sprinkle a few kalonji seeds over the surface of the rolled-out dough and press them gently to ensure they adhere during cooking.
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Cook the Parathas: Heat a skillet over medium heat and lightly grease it with ghee or oil. Place one rolled paratha on the skillet and let it cook for a couple of minutes until it begins to puff up.
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Add Ghee: Once the underside is lightly browned, drizzle a little ghee around the edges and on top of the paratha. Flip it over and continue cooking, allowing both sides to become golden and crisp.
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Repeat the Process: Remove the cooked paratha from the skillet and keep it warm. Repeat the cooking process with the remaining dough portions, adding more ghee as needed.
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Serve: Serve the Bengali Posto Porota hot, accompanied by your favorite pickle and a bowl of yogurt, perfect for breakfast or as a quick weeknight dinner alongside a vegetable dish.
Culinary Tips
- Storage: Leftover parathas can be stored in an airtight container in the refrigerator for up to three days. Reheat on a skillet before serving.
- Variations: For added flavor, try incorporating chopped spinach or other greens into the dough.
- Serving Suggestion: Pair these parathas with a refreshing cucumber raita or tangy mango pickle for an exquisite culinary experience.
Enjoy the delightful flavors of Bengali cuisine with these exquisite Spiced Poppy Seed Parathas, perfect for any meal of the day!