- Servings: 4-6
- Preparation time: 2 minutes.
- Grinding time: 2-3 minutes.
- Total time: 5 minutes.
Posto Baata/Spicy dip of Poppy Seeds
It is known that when a Bengali begins his afternoon meal, he begins by blending the hot steamy rice with “posto”. A Bengali’s palate is incomplete without this simple yet spicy smooth dip of poppy seeds.
West Bengal’s “afternoon siesta” is much attributed to this addictive yet scrumptious potion of dip prepared with the famous “posto”. Posto Baata has this quality of becoming a mild sleep inducing agent which acts as a stomach cooling agent which is indispensable to stand the sultry hot afternoon weather in Bengal.
Poppy seed is an oil seed obtained from the opium poppy (Papaver somniferum). Nutty and pleasant in taste, poppy seeds are nutritious oil seeds used as condiment in cooking.
Let’s add this to our profound and splendid repertoire of regional Indian recipes.
Nutritional value:
- Aroma of This chutney is amazing and wonderful.
- Goodness of poppy and mustard seed packed in the form of chutney.
- Poppy seed is better source of protein, calcium, iron, zinc, and manganese.
- It is rich in omega 3 fatty acid and dietary fiber.
- It is useful for lowering cholesterol levels.
Ingredients:
- Poppy seed: 3 tablespoon
- Yellow mustard seed: 1 teaspoon
- Garlic: 2-3 flakes
- Green chilli: 1 no.
- Salt: half teaspoon (as per taste)
Preparation:
- Chop green chilli and garlic into small pieces, keep aside.
Method:
- Make fine powder by dry grinding poppy seed, mustard, and salt together on full speed.
- Add garlic and green chilli and pour 2-3 table spoon of water, again grind this.
- Make fine paste with required quantity of water.
- “Chatpati Poppy seed (khus khus) chutney” is ready to serve with breakfast or meal.
Poppy seed/khus khus chutney(Posto Baata/Spicy dip) of Poppy Seeds by Nag Ratna Sahu is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.