Posto Bora | Postor Bora Bhaja | Poppy seed Fritters
 
Prep time
Cook time
Total time
 
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Recipe type: Main
Cuisine: Bengali
Serves: 10 fritters (medium)
Ingredients
  • Posto, poppy seed: ½ cup + 1 tsp
  • Onion, finely chopped: ¼ cup
  • Green chilli: 4
  • Turmeric powder: ½ tsp
  • Red chilli powder: ½ tsp
  • Salt: 1 tsp
  • Rice flour: 2 tbsp
  • Mustard oil: ¼ cup
  • Warm water: ¼ cup
Instructions
  1. Soak ½ cup poppy seed in ¼ cup of warm water for 30 mins. Posto should absorb the water completely, if there is left any drain water and reserve posto.
  2. Transfer poppy seeds into blender jar along with 2 green chilli and grind into a coarse paste. Do Not add any water. Now sprinkle 1-2 tsp water and grind again until puree is smooth.
  3. Transfer posto bata in a clean bowl and mix with salt, turmeric and red chilli powder.
  4. Add chopped onion, green chilli and rice flour; mix to form a smooth lump-free dough.
  5. Sprinkle 1 tbsp rice flour and 1 tsp poppy seeds on a clean and dry flat palate or tray.
  6. Take 1 tbsp of mixture at a time and roll between palms to form a small patty and place on rice flour-poppy seed mixture. This coating will help bora to absorb less oil while frying.
  7. Heat mustard oil in frying pan. Mustard oil plays a vital role in taste of postor bora; it enhances the flavour of poppy seed.
  8. Add previously made patty one by one in the pan; don’t over crowd the pan. Fry for 5 mins or until slightly brown in colour. Flip carefully as they are very fragile and cook for another 4-5 mins.
  9. Once fritters are nicely done, remove from oil and place on paper towels to absorb excess oil from bora. Serve hot with rice and dal as a meal or with chai on snack time.
Recipe by Scratching Canvas at http://www.scratchingcanvas.com/postor-bora-bhaja-recipe/