Potol Posto

(Parval in Poppy Seed Paste)


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Serving - 4 persons





Posto/Poppy seeds - 1/2 cup

Potol/Parval - 500 g, halved longitudnally

Onion - 1 small (about 75 g), finely sliced

Green Chillies - 2

Turmeric - 1/4 tsp

Red Chilli powder - 1/4 tsp (optional)

Salt - To taste

Mustard Oil - 1 tbsp

White Oil - 2 tbsp









  1. For processing the poppy seeds/posto (especially in the US) - soak in 1/2 cup water for at least 6 hours. The more time for soaking, easier is the grinding.

  2. Grind as a tight paste with as little water as possible, salt and chillies. Traditionally posto is ground in a sheel nora in India.

  3. Rub a pinch of salt and turmeric on cut potol/parval and keep aside.


Cooking procedure:

  1. Heat white oil in kadhai.

  2. Fry potol till brown and keep aside.

  3. To the same oil add onions and fry for 2 min on medium heat.

  4. Add turmeric, chilli powder, posto/poppy seed paste and salt. Fry on medium heat for 3-4 min.

  5. Then add fried potol/parval. Mix well and remove from heat.

Check out the favorite Posto Bata


Serving Suggestions:

Serve hot with rice and dal.