FOOD : RECIPE OF THE WEEK: POSTO NARKEL ER BORA

BY CHEF SABYASACHI NAG

EXECUTIVE CHEF,

HOLIDAY INN KOLKATA,

A IHG PROPERTY

INGREDIENTS  :

Poppy Seed 200 gm

Grated Fresh Coconut

Green chilly chopped

Jeera

Turmeric

Ginger chopped

Dry Poppy seed

Chopped Coriander

Mustard Oil

Salt n Sugar

Onion Slice – optional

Jeera Powder

Dhaniya Powder

Lemon

Flour

METHOD :

Take warm water and soak the poppy seeds for 2 hours . chopped onion , coriander , ginger and green chilly ,

Check the poppy seed , a little soft , then drain from water , grind it , pounded it till Danedar . add all other chopped ingredients and

spices , add flour slowly to see the tightness , it should be a smooth dough , make same size tikki’s , dusted with dry poppy seed ,

Heat the pan with oil , fry it in low medium heat and then high , so that the tikki’s get cooked from inside too and outline should have a

crisp golden texture .

GARNISH :

Kachumber Salad

Dhonepatar Chutney