Bengalis love for posto (poppy seeds) is quite well known. They have this incredible knack of dishing out amazing recipes with it. So let me share my version of just a simple and homemade delicacy where I have steamed the poppy seeds paste along with other ingredients, wrapped in a banana leaf. It is just divine and is best relished with plain steamed rice. A drizzle of some extra mustard oil does wonders to this dish. So go ahead and give it a try by following a step by step pictorial recipe to prepare it.
- 1/2 cups poppy seeds (makes 3-4 parcels)
- 1-2 fresh green / red chilies
- 2-3 tbsp. coriander leaves, chopped
- 1 tbsp. mustard oil
- salt to taste
- 1/2 tsp. turmeric powder
- 1 onion, chopped
- few banana leaves, cut into desired sizes
Grind the poppy seeds with very little water into a paste. Mix with the remaining ingredients and keep aside. Place the banana leaves on the fire to make them pliable.
Now take one leaf and place some of the posto paste in the centre and gently fold them. Do the same with the rest of the mix.
Steam for 10-12 minutes and serve them with plain steamed rice.
Note -
1. I had the opportunity of preparing this dish during an earlier visit to India. So I recreated it in my kitchen today with sesame seeds as the main ingredient is unavailable here.
2. Fresh grated coconut and / or a tsp. of kasundi too can be added.
Grind poppy seeds paste with very little water into a paste. Mix with
the remaining ingredients and keep aside.
Take one leaf & place some of the posto paste in the centre
& gently fold them. Do the same with rest of the mix.
Steam for 10-12 minutes.
Serve with plain steamed rice.
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