Bengali Posto Porota Recipe (Spiced Poppy Seed Parathas)
A vegetarian Bengali Recipes recipe with whole wheat flour, tablespoons curd (dahi / yogurt), poppy seeds. Ready in 50 min, serves 5.
Curated byAnanya Chatterjee🇮🇳
Instructions
12 steps- 1
To begin making the Bengali Posto Porota Recipe, grind the poppy seeds and green chilies together adding very little water to make a smooth paste
poppy seeds(100 grams)-5 green chillies - finely chopped(4)tablespoons sesame seeds (til seeds)(2)tablespoons kalonji (onion nigella seeds) - or nigella seeds(2) - 2
In a large mixing bowl, add the poppy seeds mixture, flour, onions, sesame seeds, coriander leaves, salt and sugar
whole wheat flour(500 grams)poppy seeds(100 grams)tablespoons sesame seeds (til seeds)(2)onions - finely chopped(2)pinch sugar(1)tablespoons kalonji (onion nigella seeds) - or nigella seeds(2)coriander (dhania) leaves - small bunch - 3
Add little water at a time and knead to make as smooth dough
- 4
Divide the dough into ten equal parts
- 5
Dust each portion of the Posto Porota dough in flour and roll into a flat circle
whole wheat flour(500 grams) - 6
Sprinkle a little nigella seeds on the top of the rolled out dough and press slightly so they don't fall out while cooking the Porota
poppy seeds(100 grams)tablespoons sesame seeds (til seeds)(2)tablespoons kalonji (onion nigella seeds) - or nigella seeds(2)ghee - or oil for cooking the paranthas - 7
The next step is cook the Posto Porota
- 8
Preheat and grease a skillet on medium heat
- 9
Place the porota on the skillet and allow it to cook for a couple of minutes before you add the ghee
ghee - or oil for cooking the paranthas - 10
After a couple of minutes, drizzle some ghee around the paratha and cook on both sides until browned and lightly crisp
ghee - or oil for cooking the paranthas - 11
Once done, remove from heat and continue the same process with the remaining parathas
- 12
Serve the Bengali Posto Porota along with a your favorite Pickle, a bowl of yogurt for breakfast or a quick weeknight dinner along with your favorite vegetable
Rate this recipe
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Bengali Posto Porota Recipe (Spiced Poppy Seed Parathas)
A vegetarian Bengali Recipes recipe with whole wheat flour, tablespoons curd (dahi / yogurt), poppy seeds. Ready in 50 min, serves 5.
Curated byAnanya Chatterjee🇮🇳
Estimated Nutrition Highlights
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Directions
12 steps- 1
To begin making the Bengali Posto Porota Recipe, grind the poppy seeds and green chilies together adding very little water to make a smooth paste
poppy seeds(100 grams)-5 green chillies - finely chopped(4)tablespoons sesame seeds (til seeds)(2)tablespoons kalonji (onion nigella seeds) - or nigella seeds(2) - 2
In a large mixing bowl, add the poppy seeds mixture, flour, onions, sesame seeds, coriander leaves, salt and sugar
whole wheat flour(500 grams)poppy seeds(100 grams)tablespoons sesame seeds (til seeds)(2)onions - finely chopped(2)pinch sugar(1)tablespoons kalonji (onion nigella seeds) - or nigella seeds(2)coriander (dhania) leaves - small bunch - 3
Add little water at a time and knead to make as smooth dough
- 4
Divide the dough into ten equal parts
- 5
Dust each portion of the Posto Porota dough in flour and roll into a flat circle
whole wheat flour(500 grams) - 6
Sprinkle a little nigella seeds on the top of the rolled out dough and press slightly so they don't fall out while cooking the Porota
poppy seeds(100 grams)tablespoons sesame seeds (til seeds)(2)tablespoons kalonji (onion nigella seeds) - or nigella seeds(2)ghee - or oil for cooking the paranthas - 7
The next step is cook the Posto Porota
- 8
Preheat and grease a skillet on medium heat
- 9
Place the porota on the skillet and allow it to cook for a couple of minutes before you add the ghee
ghee - or oil for cooking the paranthas - 10
After a couple of minutes, drizzle some ghee around the paratha and cook on both sides until browned and lightly crisp
ghee - or oil for cooking the paranthas - 11
Once done, remove from heat and continue the same process with the remaining parathas
- 12
Serve the Bengali Posto Porota along with a your favorite Pickle, a bowl of yogurt for breakfast or a quick weeknight dinner along with your favorite vegetable
Rate this recipe
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