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Poppy seeds gives food a creamy mouthfeel and an earthy, somewhat nutty flavour. It is essential to get the true Bengali taste and improve the overall flavour profile. Posto is adaptable enough to be used in recipes that call for or don't call for vegetables. It gives a distinct texture and nutty flavour to a variety of meals, from fish and meat dishes to vegetarian curries. Posto is an integral part of Bengali cuisine.
Here are the prominent posto dishes of Bengali Household:
1) Posto bata:
The delicious paste used in Posto Bata, a traditional Bengali meal, is created from ground poppy seeds. Its distinct nuttiness and the delicate sweetness found in poppy seeds define its flavour. The seeds' natural oils are enhanced during the roasting and grinding processes, giving them a rich, creamy texture. With the help of components like mustard oil, green chiles, and a tad bit of salt, Posto Bata creates a flavorful harmony. The meal frequently has a faint earthy undertone, adding lovely richness. Posto Bata brings a unique depth to Bengali cuisine and highlights the region's culinary prowess when served with rice or as a foundation for different vegetable dishes. Accompanying this dish is hot steamed rice.
Video Credit: YouTube/ BANGALIR RANNA GHAR
2) Posto bora:
A classic Bengali delicacy called posto bora is produced using pulverised poppy seeds (posto), spice, and deep-frying to create fritters. The flavour is distinct, including an earthy and nutty note from the poppy seeds, enhanced by the fragrant combination of spices. It provides a delicious blend of soft, tasty inside and crispy outside. Posto Bora is frequently served as a side dish or snack in Bengali cuisine, commonly paired with different condiments like mustard sauce (kasundi) or tart tamarind chutney. Steamed rice is typically consumed with the dish, which improves the entire dining experience. Posto Bora's delicate yet flavorful flavour is evidence of the many flavours found in Bengali cuisine.
3) Aloo posto:
The traditional Bengali meal recognised for its distinct flavour is called Aloo Posto. It consists of potatoes (aloo) fried with mustard oil, green chillies, and occasionally turmeric in a poppy seed paste (posto). The well-balanced flavour is achieved by the strong kick of mustard oil and the nutty, somewhat sweet taste of poppy seed paste. Aloo Posto, usually served with steaming rice, goes well with the traditional Bengali meal. It's a popular dish in Bengali homes since the ingredients are simple and bring out the intricacies of each one. This dish, which is often eaten as part of everyday meals or on special occasions, is wonderful and comforting due to the creamy texture of poppy seed paste paired with the softness of potatoes.
4) Ilish maacher posto bhapa:
A classic Bengali meal called ilish maacher posto bhapa is made of hilsa fish marinated in mustard paste and poppy seeds, wrapped in banana leaves, and steam-cooked. The fish gets a distinct, strong flavour from the mustard and poppy seeds, and a light scent from the banana leaves. This dish embodies the essence of Bengali cuisine with its unique taste and thick, somewhat spicy texture.The flavours of the fish and the accompanying mustard-poppy seed paste meld together when it is served with steamed rice. The dish's strong flavours are complemented by the rice's simplicity, making for a well-balanced and filling dinner. Bengali people celebrate Ilish maacher posto bhapa as a delicacy on festivals and special occasions because of its cultural significance.
5) Bhindi posto:
Bengali cuisine's "bhindi posto" consists of cooking okra (bhindi) with poppy seed paste (posto). The meal has a distinct flavour because of the nutty richness of poppy seeds and the earthy okra flavours. The meal gains a distinct flavour and a creamy texture from the poppy seed paste. Steamed rice is typically served with bhindi posto, which provides the ideal counterpoint to the dish's strong flavours. The dish's unique flavour is brought forth by the simplicity of steamed rice, which contrasts with the rich, fragrant undertones of the bhindi posto. Bengali households' mix of rice and bhindi posto highlights the region's culinary prowess, where the ability to balance flavours is essential to producing a filling dinner.
6) Paneer posto:
Cubes of paneer, or Indian cottage cheese, are cooked in a thick and fragrant paste made from poppy seeds to create the delectable Bengali delicacy known as paneer posto. The paneer lends a creamy texture and the poppy seed paste gives the meal a nutty, somewhat sweet taste. Mustard oil is usually used to season the food, which intensifies its unique Bengali taste. Steamed white rice goes well with the creamy texture of the paneer and counteracts the strong flavours of the poppy seed paste, which is why paneer posto is frequently served with it. The complex flavours of the dish are accentuated by the simplicity of the rice served alongside it. To give a bit of freshness and spice to the dish, a light salad or a side of green chillies could also be offered.
