Quick and Authentic Bati Posto Recipe | Traditional Bengali Comfort Food with Poppy Seeds
If you are a bengali cuisine enthusiast or just want to taste some special Indian vegetarian food, bati posto is a must-try. This easy-to-make yet delicious dish is from the bengali kitchens and is loved for its creamy flavor and nutty aroma, all thanks to the richness of posto (poppy seeds).
In this bengali bati posto recipe blog, we'll show you how to prepare the delicious bengali bati posto at home, touch with the cultural significance of the dish, offered some hints at how to achieve the ultimate texture, and even tell you what to accompany it with.
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| Quick and Authentic Bati Posto Recipe | Traditional Bengali Comfort Food with Poppy Seeds |
Key takeaways
- Introduction
- Ingredients List
- Step-by-Step Instructions
- Tips for cooking
- Serving suggestions and variations
- Health Benefits
- FAQ questions and answers
- Conclusive ending
- Recipe card
What is Bati Posto?
Bati posto is a traditional bengali meal, which is prepared with posto (white poppy seeds), mustard oil, salt and green chilies. The term "bati" describes a little bowl or container that is usually used to combine and serve the dish. Contrast to complex curries and recipes Bati Posto is simple and rustic, it emphasizes the subtle flavor of ground poppy seeds.
The bati posto is a traditional low-cook dish due to it's simplicity; few ingredients, instant preparation and maximum flavor. It can be enjoyed as a light summer meal and it is mainly served with boiled rice.
Significance of bati posto on bengali culture
Bati posto is more than just a food in bengali homes; it is a symbol of nostalgia. It embodies the bengali culinary philosophy of achieving more with less and is frequently served during hot summer lunches.
Eastern indian cuisines is known for using simple ingredients and strong tastes. Additionally, the meal has a powerful emotional pull, frequently bringing back memories of bengali grandmother kitchens, lazy lunches and summers spent as children.
■ Easy and quick: needs very little cooking and minimal ingredients.
Reasons to love this bati posto recipe
■ Easy and quick: needs very little cooking and minimal ingredients.
■ Vegan and gluten-free: the dietary needs can be accommodated by being vegan and gluten-free dish.
■ Genuine taste: it is an age-old dish straight from the Bengali kitchens.
■ Rich in nutrition: poppy seeds have a good amount of fiber, calcium and good fats.
Ingredients needed for bati posto
The ingredients you would need to make authentic bengali bati posto:
Main ingredients
1/2 cup white poppy seeds (posto)
1 small onion, finely chopped
2–3 green chilies, chopped (adjust according to taste)
1–2 tablespoon of mustard oil (for authentic flavor)
Salt to taste
Some water for grinding
1 small boiled and diced potato
A touch of lemon juice
Nigella seeds (kalonji) for garnishing
Tip: always use high-quality and fresh poppy seeds to get the best results.
2–3 green chilies, chopped (adjust according to taste)
1–2 tablespoon of mustard oil (for authentic flavor)
Salt to taste
Some water for grinding
Optional additions
1 small boiled and diced potato
A touch of lemon juice
Nigella seeds (kalonji) for garnishing
Tip: always use high-quality and fresh poppy seeds to get the best results.
Step-by-step instructions
Step 1: soak the poppy seeds.
1. Measure out ½ cup of posto or white poppy seeds.
2. Soak the poppy seeds with water in a bowl.
3. To make them softer, let them soak for almost half an hour.
Step 2: Grind the poppy seed into a paste.
1. Use a fine strainer to remove the soaking poppy seeds.
2. Put the seeds in a traditional shil nora or a grinder.
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| Grinding the poppy seeds into a paste |
3. Depending on how spicy you like your food, add two to three green chilies(optional).
4. Add a small amount of water at a time, just enough to make the blades spin (if using a grinder instead of shil nora).
5. Grind until a creamy and smooth paste is achieved, Don't make it overly thin but you will have to grind with water when using the shil nora.
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| Grinding until a creamy paste is achieved |
Step 3: Season the poppy seeds Paste
1. The paste have to be transferred to a bowl (bati) with some water.
2. Add chopped onions and chopped green chilies.
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| Adding chopped onions and green chilies |
3. Stir in 1-2 teaspoon of mustard oil and add some salt according to taste.
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| Adding salt and mustard oil |
Step 4: Include any extra ingredients
1. Add boiled potato cubes for variety.
2. Gently stir them into the paste if using.
3. For more depth, you may also add a squeeze of lemon juice or a handful of nigella seeds on top.
Step 5: Completing the recipe process
1. Add some more water and stir together.
2. Put the bowl on the stove on medium heat.
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| Cooking the bati posto on medium to high heat |
3. Cook the posto by frequently stirring with a spoon, so that it does not stick at the bottom.
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| Stirring and boiling the bati posto |
4. Let all the water get evaporated out further getting the bati posto ready, by occasional stirring.
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| Cook until all the water has been evamporates out |
Step 6: Serve with steamed rice.
Serve the bati posto as a side dish beside fresh steamed rice at room temperature. The flavor is enhanced by drizzling more mustard oil on top.
Tips for Perfect bati posto
1. Best texture: For the best texture use a stone grinder or if you have a traditional shil nora, as in bengali households.
2. Good consistency: Don't wet the paste too much. It should be creamy and thick rather than watery.
3. Adjust the spice: Depending on how much heat you can handle, adjust the spice accordingly. Green chilies can be really hot!
4. Use mustard oil: The distinctively strong scent and the flavor of Bati Posto are derived from the mustard oil it should be stirred well enough
5. Serve right away: The optimum time to consume Bati Posto is right after it is prepared.
Serving Suggestions
Bati Posto is most likely when combined with
1. Dal-bhaat-posto: The most classic combination is steamed rice (bhaat), simple red lentil dal or masoor dal alongwith the bati posto which counterbalances the richness, it can be served as a bengali thali.
2. Begun bhaja: pieces of crispy fried brinjal slices with salt and spices for those who prefer a spicier taste.
Serve it with rice, dal, aloo bhaja and shukto for a complete bengali vegetarian meal.
Variations of bati posto
Although the classic bati posto is simple, you can also try these creative variations:
1. The Aloo Posto - If you prefer cooked foods, you can add boiled cubed potatoes, nigella seeds to the posto mixture and softly fried them for a warm meal with Aloo posto.
2. Posto with mustard(shorshe-posto) - For more tangy and texture, combine the posto paste with finely sliced onions and a small amount of mustard paste.
3. Posto with ridge gourd(Jhinge posto) - For a healthy twist, mix the poppy seeds with lightly blanched vegetables like zucchini or ridge gourd to make Jhinge posto.
4. chilled posto dip - Serve Bati Posto with pakora, paratha or roti for a unique party dip that has a Bengali flair!
Storage of leftover bati posto
■ Refrigeration: Keep leftovers for up to two days in an airtight container.
■ Enjoy cold or reheated at room temperature; Do not microwave.
■ You can grind and chill the posto paste up to a day ahead of time.
Other recipes
Health benefits of poppy seeds
In addition to being delicious, white poppy seeds provide a number of health advantages.
1. High in calcium and magnesium: Excellent for healthy bones.
2. Rich in fiber: It promotes better digestion and gut health.
3. Healthy for heart: poppy seeds contain heart-healthy vital fatty acids.
4. Natural cooling qualities: Perfect for meals for the summer.
Poppy seeds are high in calories and should be used in moderation as part of a healthy diet.
Nutrition Facts
Bati Posto Recipe
Calories 370
Calories from Fat 270
| Name Amount | DV% |
| Fat 30 g | 38% |
| Saturated fat 3.2 g | 16% |
| Protein 10 g | 20% |
| Carbohydrates 12 g | 4% |
| Fiber 7 g | 25% |
| Sugars 0.5 g | ‐ |
| Calcium 820 mg | 63% |
| Iron 4.7 mg | 26% |
| Magnesium 220 mg | 52% |
| phosphorus 390 mg | 31% |
| Pottasium 280 mg | 6% |
| Zinc 3.1 mg | 28% |
| Sodium 569 mg | 24.7% |
| Vitamin E 2.2 mg | 15% |
| Vitamin B6 0.1 mg | 8% |
| Vitamin K 20 mcg | 17% |
* Percent Daily Values are based on a 2000 calorie diet.
Conclusion: Why Bati Posto Belongs in Your Recipe Collection
Bati posto is a dish worth trying, regardless of your preference for traditional bengali cuisine or your level of curiosity about foods. It is a remarkable complement to any vegetarian diet because of its nutty flavor, creamy texture, and understated elegance.
With just a few ingredients, Bati Posto is a soul food that says loudly to making it ideal for warm summer days, fast lunches or anytime you want something tasty but light. Bring a bit of bengali cusine to your plate today by soaking those poppy seeds and grabbing your favorite bowl!
Frequently asked questions (FAQs)
Is it possible to substitute black poppy seeds for white ones?
Bengali dishes have long used the white poppy seeds. It is not advised to substitute black ones because they have a different flavor and texture.
Is it okay to eat Bati Posto when pregnant?
Yes, in moderation. However, it's best to speak with your healthcare expert because of the high oil and seed content, but you can always use less oil.
Is it possible to make it without using mustard oil?
A milder version can be made with olive oil, but mustard oil is necessary for the real flavor.
Have You Tried This Recipe?
Please leave a comment if you used this recipe to make Bati Posto!
Recipe card
Bati Posto Recipe
By sarkar kitchen and vlog
Course: Side
Cusine: Bengali
Type: vegan
Servings
prep time
10mins
cook time
35mins
calories
370kcal
INGREDIENTS
- 2 tbsp white poppy seeds(posto)
- 1 green chili, chopped
- 1 tbsp finely chopped onons
- 0.5 tbsp mustard oil
- 2 tbsp of water
- Salt (to taste)
INSTRUCTIONS
- Soak the poppy seeds in water
- Drain the excess water and grind the
poppy seeds into a smooth thick paste. - Grind the poppy seeds paste using a traditional shil nora or a grinder.
- Transfer the paste to a bowl with water.
- Add chopped onions and green chilies into the bowl and mix.
- Add some salt and mustard oil into the bowl and mix all together.
- Add some water and stir together.
- Put the bowl on the stove on medium to high heat.
- Cook the mixture until all the water evamporates out by continously stirring.
- Serve the Bati posto and enjoy with warm rice.
NOTES
- Soak the poppy seeds well to ensure a smooth paste.
- Use mustard oil for authentic bengali flavour.
- Grind the poppy seeds with minimal
water to maintain a thick consistency. - Freshly prepared paste tastes best, avoid storing for long enough.
NUTRITION INFO
| Name value | DV% |
| Calories 370 kcal | _ |
| Protein 10 g | 20% |
| Carbohydrates 12 g | 4% |
| Fats 30 g | 38% |
* Percent Daily Values are based on a 2000 calorie diet.
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