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Kancha Posto
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A picture of Kancha Posto.

Kancha Posto

Usha Banerjee
Usha Banerjee @cook_7828395
Mumbai

Bengalis love posto (poppy seed). This one is a preparation made with uncooked posto and edged with pungent raw mustard oil and does not involve any cooking. Its usually eaten at the start of the meal with plain rice. The delicate nutty flavour of the posto is offset by the pungent hit from raw mustard oil and the occasional bite of green chilli.

Bengalis love posto (poppy seed). This one is a preparation made with uncooked posto and edged with pungent raw mustard oil and does not involve any cooking. Its usually eaten at the start of the meal with plain rice. The delicate nutty flavour of the posto is offset by the pungent hit from raw mustard oil and the occasional bite of green chilli.

Read more

Kancha Posto

Usha Banerjee
Usha Banerjee @cook_7828395
Mumbai

Bengalis love posto (poppy seed). This one is a preparation made with uncooked posto and edged with pungent raw mustard oil and does not involve any cooking. Its usually eaten at the start of the meal with plain rice. The delicate nutty flavour of the posto is offset by the pungent hit from raw mustard oil and the occasional bite of green chilli.

Bengalis love posto (poppy seed). This one is a preparation made with uncooked posto and edged with pungent raw mustard oil and does not involve any cooking. Its usually eaten at the start of the meal with plain rice. The delicate nutty flavour of the posto is offset by the pungent hit from raw mustard oil and the occasional bite of green chilli.

Read more
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Ingredients

10 mins
5-serving
  • 2 tbspsPosto (Poppy seed),
  • 1/2 tspMustard oil ,
  • 1Green chilli
  • to tasteSalt
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Steps

10 mins
  1. 1

    Blanch the posto in hot water for a minute or so.

  2. 2

    Drain and grind in a pestle with a little water till you get a smooth flowing paste. If the paste is sticky, add a little more water.

  3. 3

    Add the mustard oil, about half a teaspoon or as much as you prefer.

  4. 4

    Top off with a few slices of green chilli for extra heat.

  5. 5

    Serve with plain white rice

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Usha Banerjee
Usha Banerjee @cook_7828395
on September 19, 2015 10:10
Mumbai
My grandmother was a magical cook, and I was often her assistant. After fifty years of routine cooking, I retired and started experimenting with food. My grandmother died many years ago so now I try to recreate some of her recipes from memory and notes, with my son as my test bed.
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