INGREDIENTS –

– [ ] Posto dana/ Poppy seeds- 1/4 cup soaked for 4 hours and then drained to make a paste
– [ ] Cumin seeds/ Jeera – 1/2 tsp
– [ ] Garlic cloves – 6-7
– [ ] Green chillies – 4-5 (can adjust the spice level to your taste)
– [ ] Shallots/ chopped onion- 1/4 cup
– [ ] Chopped coriander leaves/ Dhania- 2 tbsp
– [ ] Chickpea flour (to ensure binding) – 1 tbsp
– [ ] Salt to taste
– [ ] Mustard oil for pan frying

Method- This recipe basically highlights the amazing creamy nuttiness & texture of the ground poppy seeds. Typically, the poppy seeds are soaked for 4-5 hours or even over night and then drained and ground in a SILAPUA/ SILBATTA (in Hindi) along with cumin seeds, garlic, green chillies to a thick and smooth consistency. In the modern day world, Silapua is not a common sight to behold though not totally extinct from Odia households yet. The usage of Silapua / Silbatta yields the tastiest result due to “science” – due to the seeds being ground due to the friction of the grinding stone which helps emit the maximum flavor out of the seeds & spices. However, sadly i don’t have the luxury of Silapua with me here so I used the regular grinder to make a paste and then form the batter using rest of the ingredients.

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