How to make Posto Chop -
Poppy seed paste and mashed potatoes mixed with spices, shaped into tikkis and fried till golden brown.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Poppy Seeds, Potatoes (आलू)
Cuisine : Bengali
Course : Snacks and Starters
You can also find more Snacks and Starters recipes like Chicken and Crouton Delight Honey Chilli Paneer Indori Poha - SK Khazana Spiced Chocolate Cookies
Posto Chop Recipe Card
The Bengalis are great food lovers and take pride in their cuisine. In fact so obsessed are they about food, that the man of the house goes to the market daily to buy a fresh supply vegetables and fish which is a must in their daily menu. The medium of cooking is mustard oil which adds its own pungency. Another very important item of Bengali cuisine is the variety of sweets or mishti as they call them. Most of them are milk based and are prepared from chhena.
A meal, for the Bengali, is a ritual in itself. Bengalis spend not only the great deal of time thinking about the food but also on its preparation and eating.
Prep Time : 51-60 minutes
Cook time : 26-30 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Spicy
Ingredients for Posto Chop Recipe
Poppy Seeds 1 cup
Potatoes
Potatoes 2 large
Green chillies 3-4
Onion 1 large
Fresh coriander leaves a few sprigs
Black pepper powder 1/2 teaspoon
Vinegar 1 teaspoon
Sugar 1 teaspoon
Salt to taste
Oil to deep fry
Method
Step 1
Soak the poppy seeds in two cups of water for an hour and grind to a smooth paste. Boil the potatoes. Peel and mash them. Remove stems, wash and finely chop green chillies.
Step 2
Peel, wash and finely chop onion. Clean, wash and finely chop fresh coriander leaves. Mix mashed potatoes with the green chillies, onions, coriander leaves, pepper powder, vinegar, sugar, salt and the poppy seed paste. Mix well.
Step 3
Divide the above mixture into ten equal portions and pat into round flat tikkis of approximately three to four inches in diametre. Keep the tikkis in the deep freezer section of the refrigerator for an hour.
Step 4
Deep-fry in hot oil till golden brown. Drain onto an absorbent paper and serve hot.
Nutrition Info
Calories : 1161 Kcal
Carbohydrates : 116.5 gm
Protein : 31.3 gm
Fat : 63.5 gm
Other : 47.4gm
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
