In Indian cuisine, white poppy seeds, also called as Asian poppy seeds or Indian poppy seeds, and in Hindi, called as khus khus or khas khas, are widely available and used for their nutty taste and the texture they add to various recipes. Poppy seeds are used in this famous chutney recipe – also called as, posto chutney (posto meaning poppy seeds in Bengali) and are a great addition to thicken curries or to give a boost to vegetable recipes.
In the state of Bengal, this posto chutney is eaten daily with lunch and dinner. It is also very popular in the state of Rajhistan. It has zillion health benefits and it is said that a Bengali will not eat his meal without this posto chutney. Poppy seeds are great for female fertility, to help relax the mind and promote sleep, they also help with high blood pressure and give excellent nutrients and fats for healthy bones, skin and hair. They are very rich in zinc, copper, calcium, manganese, healthy fats and so they are said to beautify the skin, promote thick hair, help the thyroid and help keep blood sugar stable (a great addition for diabetics!).
Bengali posto chutney
Ingredients
- Organic red onion – Small size piece
- Garlic – 6 to 7 cloves
- Green chili – 2
- Poppy seeds – About 1 cup
- Salt , Black Pepper & Red Chilli Flakes to taste
- Turmeric – half tea spoon
- Organic mustard oil/olive oil to garnish
Directions
In a small bowl mix the poppy seeds with the garlic, green chili, salt and black pepper & small amounts of water as you mix until it forms a thick paste, and set aside.
Melt the ghee/olive oil in a frying pan until it turns clear (cloudiness is gone).
Add turmeric and cumin; mix well.
Remove immediately; simmer without heat until the color and aroma of the spices change slightly.
Add to the poppy seed mixture, mix well and let stand for five minutes.
Add a little red chili flakes and small size pieces onion from top to taste.
Besan Ki Roti with Lehsin Ki Chutney
Ingredients
Besan Ki Roti
-  ½ Hour 20 Mins
- Â 5 People
- 3 Cups gram Flour
- 1 & ½ Cup Wheat Flour
- 3 TBsp Fresh Coriander (Finely chopped)
- 3 Green Chillies (Finely Chopped)
- 2 Medium Onion (Crushed)
- 5 TBsp Oil
- 1 & ½ TBsp Coriander Seeds (Crushed)
- 1 & ½ TBsp Red Chilli Flakes
- 2 Tsp Salt (Or To Taste)
- 1 TBsp Cumin Seeds
- 1 & ½ TBsp Ginger Gaelic paste
- ½ Cup Water Or As Required
- Ghee For Frying
Lehsin Ki Chutney
- 1 Cup Garlic cloves
- 12-15 Button Red Chillies (or to taste)
- 1 & ½ TBsp Cumin Seeds
- 1 % ½ tsp Salt (or to taste)
- 1 TBsp Oil
- ½ Cup Water (or as required)
Directions
Cooking Instructions for Besan Ki Roti
- In Bowl Add, Wheat Flour, Gram Flour, Fresh Coriander, Salt, Coriander Seeds, Cumin Seeds, Green Chillies, Onion Oil, Ginger Garlic Paste and Mix Well.
- Add water, mix and knead well. The Contingency Should be soft. It Help if you Knead it with a wet hand.
- Cover and Rest Dough For 15 Mins.
- Now make medium balls of the Dough.
- Flatten the Balls, sprinkle some wheat flour to the dough ball.
- Roll the balls with the help of Rolling pin into a flat round circle.
- Heat Ghee on tawa, put the Besan roti on tawa.
- First cook one side, apply ghee, turn and Cook the Other side.
- Serve Besani roti with Chutney.
Cooking Instructions for Lehsin Ki Chutney
In Grinder Add Garlic Cloves, Salt, Cumin Seeds, Button Red Chillies, Oil and Water Grind Until medium coarse paste. Add Olive Oil to mix well and stay away the dryness of the chutney after putting a chutney in a jar to stay fresh in a long run.
Enjoy!Â
