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Badi Posto

Badi Posto

Images on Rasoi Buddy are for illustrative purposes only and may not represent the exact appearance of the final dish.

Badi Posto is a magnifique and creamy specialty from West Bengal and Jharkhand, where fried lentil dumplings (Badis) are simmered in a rich poppy seed (Posto) paste. In Bengali households, poppy seeds are considered a luxury, and this dish is a symbol of a high-quality, comforting weekend lunch. We fry the badis until they are golden and nutty, which provides a beautiful contrast to the velvety, mild gravy. The addition of a raw mustard oil drizzle at the end gives the dish its magnifique and sharp signature kick. It is a very honest and soulful meal that demands to be eaten with plain steamed rice and a side of green chilies.

Prep Time20 mins
Cook Time20 mins
Servings4 People
DifficultyEasy
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Ingredients

1 cup Urad Dal Badis
1/2 cup Poppy seeds (Posto), soaked
2 medium Potatoes, cubed
3-4 Green chilies, slit
1/2 tsp Kalonji (Nigella seeds)
1/2 tsp Turmeric powder
3 tbsp Mustard oil
Salt to taste
Fresh coriander
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Cooking Instructions

Tips & Secrets

  • Grinding the poppy seeds into a very fine, buttery paste is the absolute secret to a professional-grade Posto.
  • Adding the fried badis towards the end ensures they stay intact while still soaking up the rich gravy.
  • The drizzle of raw mustard oil at the end is essential for the authentic Bengali 'kick' and aroma.

Nutritional Information(Per 200ml)

Calories

265 kcal

Protein

10g

Fat

16g

Carbs

24g

Note: Nutritional values are professional estimates per standard serving (~200-250g / ml) and may vary based on ingredient quality and preparation methods.