Patol Posto or Poppy Seed paste

I have already written a recipe of Patol Posto or Parwal in Poppy seed paste in my blog, This one is an elaborate one and I usually cook it when I have guests at home. However, this recipe is a quicker one which I cook on a regular basis. As a bengali, we love our posto though, nowadays, the price of poppy seed is sky rocketing and we reserve the poppy seed dishes for special occasions. For example, this Jhinge Posto | Ridgegourd in Poppy seed paste is a winner any day for a bengali lunch. You may combine some coconut along with poppy seed to make Narkel Posto Patol or Parwal. If you like eggs, then why not try for this Dim Bati Posto. You may even use a sprinkle of poppy seed while frying potatoes and make Posto diye Aloo Bhaja | Potato fry with poppy seed.

So, you see, there are various combinations of dishes that you can make with posto. So, just, jump you and cook whichever dish you like. Don’t forget to share your comments with me please.

Patol Posto
Patol Posto

Ingredients for Patol Posto

  • Patol or parwal – 10-12
  • Posto bata or poppy seed paste – 3 tbsp
  • Salt, turmeric – as required
  • Sugar – 1 tsp
  • Green chili – 5-6
  • Kalo jire or nigella seeds – a pinch
  • Mustard oil for cooking

How to make Patol Posto

Peel the parwal sparingly and then slit both the sides. Rub salt and turmeric to the parwal.

Soak the poppy seeds for 15 minutes in water. Then grind them with green chilies and a pinch of salt to a paste.

Heat mustard oil in a pan and fry the parwal till it turns brown. Keep aside. In the same oil, add the nigella seeds and let it splutter. Then add the poppy seed paste and fry over medium heat till it releases the nutty aroma.

Add a cup of hot water and when it is bubbling, transfer the fried parwals carefully into the pan.

Cook till the gravy thickens and parwal is well cooked. Adjust the seasoning and add the sugar.

Keep aside for 10 minutes of standing time. Serve with rice and some fresh green chili.

Patol Posto
Patol Posto
Patol Posto