Posto Borar Jhal | How to make Posto Borar Jhal

By Jayita Chattopadhyay Chakraborty  |  13th May 2017  |  
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  • Posto Borar Jhal, How to make Posto Borar Jhal
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About Posto Borar Jhal Recipe

A bengali special curry made from poppy seed pakora.

Posto Borar Jhal is one dish which makes its accompaniments tastier. With the right mix of flavours, Posto Borar Jhal has always been everyone's favourite. This recipe by Jayita Chattopadhyay Chakraborty is the perfect one to try at home for your family. The Posto Borar Jhal recipe is very simple and can be made in restaurant style using these ingredients. The time taken while preparing Posto Borar Jhal is 20 minutes and the time taken for cooking is 30 minutes. This is recipe of Posto Borar Jhal is perfect to serve 4 people. Posto Borar Jhal is just the appropriate option to prepare when you have a get together or party at home. Be it kids or grownups, everyone just absolutely love Posto Borar Jhal. So do try it next time and share your experience of cooking Posto Borar Jhal by commenting on this page below!

Posto Borar Jhal

Ingredients to make Posto Borar Jhal

  • 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

How to make Posto Borar Jhal

  1. 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.
  2. 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.
  3. Coat the pakora with raw posto
  4. Heat the mustard oil in a pan for deep frying and fry all the pakoras. Take them out in a bowl.
  5. 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.
  6. Add sugar and salt to taste and a little water if required to make the gravy / jhal.
  7. 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.

My Tip:

Use musterd oil for posto bora, it will enrich the taste.

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