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Product Overview:
Bengali cuisine is an elegant blend of simplicity and depth, and one such delightful gem that brings both texture and taste to the table is the Posto Bori. These sun-dried dumplings, made primarily from poppy seeds (posto) and lentils, offer an earthy, nutty flavor that is quintessentially Bengali.
Bengal Traditions in a Nutshell
For the Bengalis, Posto Bori is not simply a food additive, it connects them to their identity, even as the pace of life and the type of kitchens one encounters in urbanizing Bengal undergo changes – cooking remains a highly gastronomic treat. Poppy seeds, which have a delicate sweetness and mildly nutty flavor to them, can be found in probably every Bengali household and Posto Bori is one of several signifie of this ingredient used at its best.
What is Posto Bori?
Posto is the Bengali name for poppy seeds which prominently features in plenty of Bengali recipes. The term Bori is used for lavash or sun dried lentil dumpling. The two seemingly ordinary and unremarkable ingredients while used together create Posto Bori, which is nothing other than a highly prized ingredient in Bengali cuisine for its exotic taste and adaptability in the kitchen.
The Making of Posto Bori
The preparation of Posto Bori is an intricate and traditional process. The foundation of the bori comes from ground poppy seeds, combined with urad dal (black gram lentils), which is soaked and ground into a smooth paste. To this, spices such as salt and a hint of cumin may be added. The thick paste is then carefully shaped into small dollops and placed on a flat surface to sun-dry for a few days. The scorching sun of Bengal acts as a natural dehydrator, turning the soft paste into crunchy little dumplings that can be stored for months.
| Type | Bori |
| Quantity | 100G |
| Container Type | Packet |
| Organic | Yes |
| Cuisine | Indian |
| Specialty | Suitable for vegetarians |
| Country of Origin | India |
| Used | Posto Bori is used in Sukto, Bodi Posto, Niramish Tok, Saag Ghonto. |
Culinary Uses of Posto Bori
Once dried, Posto Bori can be stored for months, ready to enhance a variety of dishes. Its most common use is frying. When fried, these boris become golden and crispy, adding a crunchy texture and poppy seed richness to any dish. One popular preparation is adding fried Posto Bori to light curries or stir-fried vegetables like Posto Bori diye Aloo (potato stir-fry).
Posto Bori is also used in traditional Shukto, a Bengali vegetable medley with a slightly bitter yet rich flavor. The fried boris lend an earthy complexity that pairs beautifully with the creaminess of the milk-based gravy.
A Tradition Passed Through Generations
The tradition of making Posto Bori is often passed down through generations, with grandmothers and mothers leading the ritual of drying boris in the sun.
Modern Day Popularity
Though making Posto Bori at home is becoming rarer in urban areas due to changing lifestyles, these boris are still available in local markets, keeping this unique tradition alive. Even today, the flavor of fried Posto Bori paired with steamed rice or mixed into a light curry can evoke nostalgic memories of home-cooked meals and the warmth of family gatherings.
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