Posto batar chachchari

Preparation info

    • Difficulty


Appears in

Bengali Cooking: Seasons & Festivals

Bengali Cooking

By Chitrita Banerji

Published 1997

  • About


As a variant on this, known as Posto batar chachchari, she would sometimes take 100 g (¾ oz) of ground posto, heat 1 tablespoon of oil and 1 tablespoon of ghee in her karai, throw in 1 finely chopped medium onion, fry it brown, add the posto with 1 teaspoon of ground cumin, ½ teaspoon of chilli powder, salt and a little sugar. All these would be stirred with a little water being sprinkled over the mixture from time to time to avoid burning. When the posto was nicely browned, she would add 1 teaspoon of ghee mixed with some ground garom mashla (2 cardamoms, 2 pieces of cinnamon, no cloves).