### TranslatedIngredients: 500 grams Whole Wheat Flour,2 tablespoons Curd (Dahi / Yogurt),100 grams Poppy seeds,4-5 Green Chillies - finely chopped,2 tablespoons Sesame seeds (Til seeds),2 Onions - finely chopped,1 pinch Sugar,2 tablespoons Kalonji (Onion Nigella Seeds) - or nigella seeds,Coriander (Dhania) Leaves - small bunch,Ghee - or oil for cooking the paranthas ### PrepTimeInMins: 20 ### CookTimeInMins: 30 ### TotalTimeInMins: 50 ### Servings: 5 ### Cuisine: Bengali Recipes ### Course: Dinner ### Diet: Vegetarian ### TranslatedInstructions: 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.In a large mixing bowl, add the poppy seeds mixture, flour, onions, sesame seeds, coriander leaves, salt and sugar. Add little water at a time and knead to make as smooth dough. Divide the dough into ten equal parts. Dust each portion of the Posto Porota dough in flour and roll into a flat circle. 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.The next step is cook the Posto Porota. Preheat and grease a skillet on medium heat. Place the porota on the skillet and allow it to cook for a couple of minutes before you add the ghee.After a couple of minutes, drizzle some ghee around the paratha and cook on both sides until browned and lightly crisp. Once done, remove from heat and continue the same process with the remaining parathas.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.
