Bhapa Chingri Posto (Steamed Poppy Seed with Shrimps)

This post is about ‘Posto Bhape’ or ‘Bhapa Posto’ which is my Mom’s recipe. Among all the different dishes made with ‘Posto’ (Poppy Seed), the very basic is ‘Kaancha Posto Bata’ or raw poppy seed paste where the wet poppy seed paste is mixed with raw onion, green chilli, salt and mustard oil and then had cold with rice. It is a solution to many of our Sunday lunch. When Maa, who is an amazingly good cook suggested this one more step which would take all of 10 minutes beyond the raw and whip up ‘posto’ in a new form, we had to try it.


I have used shrimps in this recipe but it is equally tasty in it’s vegetarian version i.e. without shrimps. ‘This Bhapa Chingri Posto’ (Steamed or baked Posto with Shrimps) was traditionally steamed in a small steam bowl along with the rice or later in a steel tiffin box placed inside the pressure cooker. Cooking it in the microwave is the most modern you can get. And yet the taste is the same….. clean, fresh, pure and of course delicious.


Ingredients to serve 6

  • Poppy Seed Paste – ¾ cup
  • Grated Coconut – ¼ cup
  • Potato – 1 Large (Julienned)
  • Onion – 1 Big (Finely Chopped)
  • Green Chilli – 2-3 (Chopped)
  • Shrimps – 12-15 pcs
  • Salt – According to taste
  • Mustard Oil – 3-4 Tbsp


  1. Soak about½ cup of posto/poppy seeds in ¼ cup of water for 15-20 minutes. Then make a smooth wet paste of the seeds in your wet grinder. While making the paste add splashes of water, only as little as necessary to aid in grinding.
  2. Alternately, you can also dry grind the posto in a dry spice grinder or coffee grinder. Mix the dry ground posto with water to make a thick wet paste.
  3. Take the wet poppy seed paste in a steel tiffin box in which you will steam the posto.
  4. Clean and devein the shrimps. You can wash with a little bit of lemon juice to overcome the raw smell of shrimps.
  5. Heat oil in a pan and fry the potatoes. It should be soft and not crispy like French fries.
  6. Mix Posto paste, fried potato, chopped onion, chopped green chillis, scrapped coconut, salt and mustard oil in the steel tiffin box with lid or any steel bowl with a tight lid. Add water if required. Mix very well.
  7. Drizzle some more mustard oil on the mixture.
  8. Heat water in a large container or kadhai which has a lid, or else you can use a pressure cooker also as I have used.
  9. Put the tiffin box with the mixture in the pressure cooker and cover with the lid.
  10. Let the mixture cook for 5-8 minutes in the pressure cooker.
  11. Remove the tiffin box from the pressure cooker after 15 minutes and serve with hot steamed rice.
  12. Microwave Version: Mix and then put the mixture in a microwave proof bowl & put it in the microwave. Cook in MW for 2 minutes. Mix and then cook for 2-3 more minutes until the ‘posto’ turns a little brown in colour. If your MW is a lower power than mine you might have have to cook for few more minutes.

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