Potato Potato Recipe: Bengali Potatoes With Poppy

In the mustard oil with Bengali potato poppy seeds, potash krunch and potato softness is the exact identification of Bengali 'potato potato'. One of the traditional Bengal dishes, Potato Potos is actually a side dish, which is eaten whole lot in Bengal. Although it is usually eaten with bait, but its taste is very pleasant with the bread.

Ingredient
Poppy Seeds - 3 t Spoon

Turmeric powder - ¼ tsp

Salt to taste

Green Chillies (Whole) - 1

Green Chili (Chopped) - 2 tsp Spoon

Kalanji - 1 tsp

Sugar - 1 tsp

Sarason oil - 2 tablespoons spoon

Potatoes (Pulp and Cut) - 2

Hot water - 1 glass

Water - 2 tablespoons + washing

HOW TO PREPARE

1. Take poppy seeds in sieve.

2. Wash well with water.

3. Now put them out in the bowl.

4. Now let them wet with hot for 1 hour.

5. When you get wet, take out the full water.

6. Put the whole green chilli in a mixer jar.

7. Now add ground sesame seeds to it.

8. Then mix 2 tablespoons of spoon water and make a good paste.

9. Heat the mustard oil in a pan.

10. Now add potato and chopped potatoes.

11. Fry the lighter properly.

12. Now add salt and turmeric.

13. Mix well, let it cook on medium flame for 10 minutes.

14. Now add a poppy paste and mix it well.

15. Cook for five minutes.

16. Now add green pepper and sugar to it.

17. Mix well and close the gas.

18. Serve warmly.

INSTRUCTIONS

1. You can sink even for the whole night for the poppy. But if you need hands, you can also use them in hot water.
2. If you want potatoes to cook quickly, cover them and cover them.
   NUTRITIONAL INFORMATION
   Serving Size - 1 cup
   Calories - 226 cal
   Fat - 3g
   Protein - 4 g
   Carbohydrates - 15 g
   Sugar - 3g
   Fiber - 5 g