Posto Bora is a delicious poppy seed recipe, light, crisp and full of goodness. Coconut poppy seed fritters are made with poppy seed paste, enriched with mustard oil, onion, chillies, grated coconut and salt, and then shallow fried.
Poppy seeds are excellent source of dietary fiber and B-complex vitamins. The nutritious oilseeds contain oleic and linoleic acids which help lower LDL cholesterol levels.
Posto baata is the very essence of a Bengali household. Kancha posto (raw poppy seed paste) mixed with a generous amount of mustard oil, green chilli and a pinch of salt and had with hot rice (groom bhaat) is just yum. In Bengal, posto baata is added to a variety of vegetarian and non-vegetarian dishes. Poppy seeds immensely satiate the Bengali palate and usually find a place of honour in every meal.
Posto Bora Recipe Bengali Style:
Poppy seeds vada taste just so delicious! You just can’t get enough of these crunchy nutty delights! Postor bora served with gorom bhaat, kalai-er dal and Gondhoraj lebu make for a terrific combination.
How to make Bengali Posto Bora:
For this Bengali posto recipe, take half a cup of white poppy seeds and grind to a smooth paste using very little water. You can either grind poppy seeds in a mixie jar or use the traditional Sheel Nora (a flat stone mortar and pestle).
Remove ground poppy seed paste into a bowl. Add finely chopped onion, green chilli, mustard oil, grated coconut, salt and maida.
Mix everything together.
Take little portions of the poppy seed mixture, roll into balls and flatten them slightly. Refrigerate the posto bora for 10 minutes.
Heat a teaspoon oil in a flat non-stick pan. Place the poppy seed fritters on the pan and cook for 5-8 minutes on low heat.
Once the edges start to brown, gently flip the posto fritters with a flat spatula and cook for a further 5-8 minutes. Once both sides of the postor vada turn golden brown, remove onto a paper napkin.
Serve Narkel Posto Bora with white rice and Biuli Dal.
Narkel Posto Boda Recipe details below:
- Poppy seeds posto – ½ cup
- Onion – 1 medium finely chopped
- Green chilli – 1 finely chopped
- Salt – 1 tsp
- Mustard oil – ½ tsp
- Coconut – 2 tbsp grated
- All-purpose flour maida – 3 tsp
- Oil – 1 tsp
- Water – as required
To make poppy seeds and coconut fritters, grind the posto into a fine paste with very little water. You should get a thick paste, not one that’s runny. So add water a little at a time.
In a mixing bowl, combine posto bata, chopped onion and green chilli, grated coconut, salt, mustard oil and all-purpose flour.
Make small balls of the posto mixture and flatten them slightly between your palms.
Heat oil in a flat pan. Place the posto vada on the pan cook on low heat till the fritters turn a warm brown on both sides. It takes about 5-8 minutes for each side to brown.
Serve lightly crisp Posto Narkel Bora with dal and bhaat or with tea/coffee.