DISH RESEARCH · Main dish
Posto bata
Rumki Paul’s selected Bengali Posto Bata is a smooth poppy-seed and green-chilli paste cooked in mustard oil with salt and served hot or warm with basmati rice.
About Posto bata
Research draft based on the references below. These notes describe particular recipes and presentations; ingredient connections are still being reviewed.
Rumki Paul’s selected Posto Bata cooks a poppy-seed and green-chilli paste in mustard oil. She attributes this Bengali version to her mother and grandmother, distinguishing it from raw and steamed preparations.
Poppy seeds soak in water, then their soaking water is strained away. They are ground with two green chillies and a separate water portion until smooth.
The paste is transferred to a bowl and mixed with mustard oil and three whole green chillies. A separate mustard-oil portion heats in a pan before the same paste mixture is added and cooked under a cover with stirring.
Salt is mixed in during cooking, and low heat lets the extra moisture evaporate. The selected wooden-spatula technique repeatedly mixes and spreads the paste across the pan.
The finished paste is taken off the heat and transferred for serving. Rumki offers it hot or warm with steamed basmati rice.
Ingredients in Posto bata
Recorded ingredient connections, rather than a complete recipe. Explore an ingredient for more detail.
Ingredient connections are still being added.
Ingredient connections awaiting review. Versions and preparation vary.
Origins & food traditions
Explore the countries and cooking traditions associated with this dish. These connections do not establish a single birthplace or limit where the dish is eaten today.
Countries
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Cuisines & regions
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Associations in the cited sources
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- Cooking traditions
- Bengali