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A classic Bengali delicacy made from a smooth, pungent paste of poppy seeds, green chilies, and sharp mustard oil. This simple, no-cook condiment is the perfect accompaniment to hot steamed rice.
For 4 servings
Rinse the poppy seeds thoroughly in a fine-mesh sieve under running water. Place them in a small bowl and cover with warm water. Let them soak for at least 1-2 hours, or up to 4 hours for a smoother paste. Note: Soaking time is not included in the prep time.
Completely drain the soaked poppy seeds, discarding all the soaking water. Squeeze out any excess moisture.
Transfer the drained poppy seeds and green chilies to a small, powerful grinder jar or a traditional 'shil nora'. Grind to a thick, smooth paste. Add water, 1 teaspoon at a time, only if absolutely necessary to help the blades move. Scrape down the sides of the jar periodically to ensure even grinding. The final paste should be thick, not runny.
Scrape the poppy seed paste into a mixing bowl. Add the pungent mustard oil and salt. Mix vigorously with a spoon for about a minute until everything is well combined and the oil is fully incorporated.
Let the Posto Bata rest for 10-15 minutes to allow the flavors to meld. Serve at room temperature with hot steamed rice ('gorom bhaat').
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A classic Bengali delicacy made from a smooth, pungent paste of poppy seeds, green chilies, and sharp mustard oil. This simple, no-cook condiment is the perfect accompaniment to hot steamed rice.
This bengali recipe takes 15 minutes to prepare and yields 4 servings. At 212.63 calories per serving with 5.31g of protein, it's a beginner-friendly recipe perfect for lunch or dinner or side.
Finely chop 1 small red onion and mix it into the finished Posto Bata for a crunchy texture and sharp flavor. This version is best consumed immediately.
Add 1/4 teaspoon of Kalonji (Nigella Seeds) to the mustard oil before mixing it into the paste for a distinct aroma.
For a different flavor profile, heat the mustard oil in a small pan, temper with a pinch of Kalonji and a dry red chili, then add the poppy seed paste and sauté for 2-3 minutes until fragrant. This is a cooked variation.
Poppy seeds are an excellent source of essential minerals like calcium and phosphorus for bone health, manganese for metabolism, and zinc for immune function.
The use of cold-pressed mustard oil provides monounsaturated and polyunsaturated fats, including omega-3 fatty acids, which are beneficial for heart health.
Poppy seeds contain dietary fiber, which aids in digestion and helps maintain a healthy gut, preventing constipation.
One serving of Posto Bata (approximately 1/4 cup) contains around 205 calories, primarily from the poppy seeds and mustard oil.
Yes, in moderation. Poppy seeds are a good source of minerals like calcium, magnesium, and zinc, as well as dietary fiber. Mustard oil contains healthy monounsaturated and polyunsaturated fats. However, it is calorie-dense, so portion control is key.
Bitterness can occur if the poppy seeds were not washed well, were old or of poor quality, or were over-ground, which can release bitter oils. Soaking them properly and using fresh seeds helps reduce this risk.
It's challenging but possible. A traditional stone grinder ('shil nora') is best. If using a regular blender, you might need slightly more water, but be careful not to make it runny. Soaking the seeds for a longer duration (4-6 hours) will help soften them for easier grinding.
It tastes best fresh. You can store it in an airtight container in the refrigerator for up to 2 days. The flavor of the mustard oil will become more pronounced over time. If you've added raw onion, it should be consumed the same day.