Aloo Posto
Intermediate
Main Course
Bengali Soul, Italian Twist: Try Aloo Posto Gnocchi This Durga Puja
Aloo Posto
50 mins
Cooking Time
Intermediate
Difficulty
12
Ingredients
Vegetarian
Diet
The festival of Durga Puja is approaching, and instead of serving the same old dishes to your guests, why not cook something new? In Bengali homes, Aloo Posto is a staple, especially on festive thalis. This year, try Aloo Posto Gnocchi, a dish that honours Bengali tradition but with a playful Italian twist. Learn to make this recipe that combines the pillowy texture of Italian gnocchi with potatoes, mustard oil, and white poppy seeds.
Ingredients
UNITSIngredients
500 gPotatoes (boiled and mashed)
1 cupAll-purpose flour, (for gnocchi dough)
2 tbspMustard oil
2 tbspCornstarch, (optional, for lightness)
4 tbspWhite poppy seeds, (soaked in warm water for 1 hour)
2 (slit)Green chillies
1 tspGinger (grated)
4 tbspSunrise Shorshe Posto Powder
½ tspSunrise Nigella seeds (kalonji)
¼ tspSunrise Turmeric Powder
1 tbspFresh coriander
1 tspSalt
Soft, pillowy gnocchi meets the nutty richness of Bengali aloo posto in this fusion dish. This playful take on a Bengali favourite gets its signature posto flavour from Sunrise Shorshe Posto Powder, along with kalonji for a gentle aromatic note.