Posto Borar Jhal | How to make Posto Borar Jhal

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ByJayita Chattopadhyay Chakraborty
Created on 13th May 2017
  • Posto Borar Jhal, How to make Posto Borar Jhal

About Posto Borar Jhal

A bengali special curry made from poppy seed pakora.

Posto Borar Jhal, a marvellous creation to spice up your day. Posto Borar Jhal is one dish that no matter how much the stomach might be full, you just can't stop yourself from having a bite. The relishing flavours, the appealing texture and the amazing aroma absolutely is just mouth-watering. The aroma which arises while cookingPosto Borar Jhal is just too tempting. This amazing recipe is provided by Jayita Chattopadhyay Chakraborty. Be it kids or adults, no one can get away from this delicious dish. How to make Posto Borar Jhal is a question which arises in people's mind quite often. So, the answer to this question is the simple yet exotic recipe by of Posto Borar Jhalby Jayita Chattopadhyay Chakraborty. This recipe can even be tried by beginners. A few secret ingredients in this recipe just makes it the way it is served in restaurants. Posto Borar Jhal is just the appropriate recipe to serve as many as 4. The cooking time for this delicacy is not much. So, the next time you have a get together or a night party at home, don't forget to check and try out this recipe. It's that one delicacy that everyone's definitely going to love it!

  • Prep Time20mins
  • Cook Time30mins
  • Serves4People
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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