Posto Bori (পোস্ত বড়ি)
Posto and Bengali cuisine go a long way together. There is unmatched love for poppy seeds among Bengali people. So, how could Bengalis not incorporate this ingredient in Bori? There comes the amalgamation of Biulir Daal and Posto or poppy seeds. However, poppy seeds cannot be the sole ingredient of any Bori. Thus, these are added to the batter of Biuli Daal so the taste and flavour of these two items come together and create something unique and tastier. A few Posto Bori-s fried in khnati sorsher tel is one of the best starters you can ask for in authentic Bengali cuisine.
Area of Procurement
Purba Medinipur
Specifications
|
Texture/ Appearance |
Small to medium-sized Bori with an angular naak, uneven surface and a flat bottom. |
|
Colour |
These are white from the Biuli Daal. |
|
Aroma |
A mix of the earthy smell of Biuli Daal with the distinctive aroma of Posto. |
|
Cooking Time |
2-3 minutes for frying the Bori-s till crunchy. |
|
How to store |
Storing Posto Bori in loose or open containers will spoil them. Store in airtight containers. |
Popular Dishes
Most people have Posto Bori-s itself. Deep frying the Bori with any fat or oil of your choice, preferably mustard oil, is enough to leave you licking your fingers and wanting more. Gorom bhaat and Posto Bori bhaaja is a delicacy. Instead of the same Alubhaaja with Daal, you can choose Posto Bori bhaaja. This will create an immediate impression, trust us.
- MPB100G
