Name: Posto Borar Jhal recipe by Jayita Chattopadhyay Chakraborty at BetterButter
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Ingredients: Posto (poppy seed) - 100 grm; Green Cilli - 6 (4 with middle slit and 2 nicely chopped); Mustered Oil - For Deep Frying; Rice Bran Oil - 1tsp; Cumin Seeds - 1tsp; Turmeric Powder - 1/2 tsp; Cumin Powder - 1 tsp; Coriander Powder - 1 tsp; Kashmiri Mirch Powder - 1 tsp; Sugar - As per taste; Salt - As per taste; Water - As required; Corriander leaves for garnishing

Ingredients Serving: 4

Posto (poppy seed) - 100 grm
Green Cilli - 6 (4 with middle slit and 2 nicely chopped)
Mustered Oil - For Deep Frying
Rice Bran Oil - 1tsp
Cumin Seeds - 1tsp
Turmeric Powder - 1/2 tsp
Cumin Powder - 1 tsp
Coriander Powder - 1 tsp
Kashmiri Mirch Powder - 1 tsp
Sugar - As per taste
Salt - As per taste
Water - As required
Corriander leaves for garnishing

Instructions

Make a paste of posto, salt, sugar and green chilli slice in a blender till it come to a pakora batter consistency. Mix well to ensure there are no pieces. Add a teaspoon of mustard oil.
Take a portion of the paste and shape it like pakora. Roll it in posto seeds. Repeat with all the pakoras. Keep them in a plate for frying.
Coat the pakora with raw posto
Heat the mustard oil in a pan for deep frying and fry all the pakoras. Take them out in a bowl.
Take a small bowl and add a little water and add all the powdered masalas to make a thin but strong paste. Heat rice bran oil in a pan. Add cumin seeds and when they crackle add this masala in it and fry.
Add sugar and salt to taste and a little water if required to make the gravy / jhal.
When it comes to a boil take it off the gas stove and pour it over the posto bora / pakora. Garnish with coriander leaves and serve hot with rice.

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