Poppy seed/khus khus chutney(Posto Baata/Spicy dip) of Poppy Seeds

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 indispensible to stand the sultry hot afternoon weather in Bengal.

Poppy seed is an oilseed obtained from the opium poppy (Papaver somniferum). Nutty and pleasant in taste, poppy seeds are nutritious oilseeds used as condiment in cooking.

Let’s add this to our profound and splendid repertoire of regional Indian recipes.

Ingredients:

  • Poppy seed: 3 tablespoon
  • Yellow mustard seed: 1 teaspoon
  • Garlic: 2-3 flakes
  • Green chili: 1 no.
  • Salt:  half teaspoon (as per taste)

Preparation:

  1. Cut green chili and garlic into small pieces, keep aside.

Method:

  1. Make fine powder by dry grinding poppy seed, mustard, and salt together on full speed.
  2. Add garlic and green chili and pour 2-3 table spoon of water, again grind this.
  3. Make fine paste with required quantity of water.
  4. Chatpati Poppy seed (khus khus) chutney is ready to serve with breakfast or meal.
Poppy seed (khus khus) chutney

Poppy seed (khus khus) chutney

ingredients

ingredients

Poppy seed (khus khus) chutney

Poppy seed (khus khus) chutney

Poppy seed (khus khus) chutney

Poppy seed (khus khus) chutney

Nutritional value:

  1. Aroma of This chutney is amazing and wonder.
  2. Goodness of poppy and mustard  seed packed in the form of chutney.
  3. Poppy seed is better source of protein, calcium, iron, zinc, and manganese.
  4. It is rich in omega 3 fatty acid and dietary fiber.
  5. It is useful for lowering cholesterol levels.

CC BY-NC-SA 4.0 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.

Comments are closed.