Posto Borais 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.
Posto Bora
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.
Health Benefits of Poppy Seeds:
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 Bora Recipe Bengali Style:
Imagine a golden-brown, crispy fritter infused with the subtle aroma of poppy seeds—each bite is a delicate dance of flavors unique to Bengali cuisine. Welcome to Posto Bora, a beloved Bengali snack that elevates simplicity into pure bliss. Lightly spiced, crispy on the outside, and soft on the inside, Posto Bora is not just any fritter; it’s a Bengali tradition. Perfect as an appetizer, snack, or side, these fritters are sure to transport you straight to the vibrant streets of Kolkata.
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.
For this Bengali posto recipe, firstly 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 slab).
Remove ground poppy seed paste into a bowl.
Then add finely chopped onion, green chilli, mustard oil, grated coconut and salt.
Next add maida to the posto mixture.
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.
As a Side Dish: Serve alongside traditional Bengali rice and dal for a comforting meal.
As an Appetizer: Pair with a spicy tamarind or mint-coriander chutney for a delightful snack.
As a Tea-time Snack: Enjoy with a hot cup of masala chai or black tea to complete the Bengali experience.
Variations for Postor Bora
Herb-infused Posto Bora: Mix in fresh herbs like coriander leaves or mint for an additional layer of flavor.
Vegetable Posto Bora: Add grated vegetables like zucchini or carrots for a more nutritious take on the classic.
Cheesy Posto Bora: Add a hint of grated cheese to the batter for a fusion twist and a melt-in-the-mouth texture.
Tips for the Perfect Posto Bora
Soak the poppy seeds: Soaking the poppy seeds for at least an hour softens them, making it easier to grind into a smooth paste.
Keep the batter thick: A thicker batter will make shaping easier and prevent the fritters from breaking while frying.
Use mustard oil for authenticity: The pungent flavor of mustard oil is key to the authentic taste of Posto Bora. However, if unavailable, you can use vegetable oil.
Control the oil temperature: Medium heat is ideal for frying; too hot, and the fritters may burn; too low, and they might absorb too much oil.
Don’t overcrowd the pan: Fry in small batches for even cooking and to maintain the oil’s temperature.
Narkel Posto Boda or coconut poppy seed fritters are a yummy Bengali delicacy. These amazing veggie fritters are sure to be a huge hit. You’ll enjoy homemade poppy seed vadas again and again. Serve khus khus aur nariyal ke vada as a teatime snack or as an accompaniment to rice and kalai dal. Try out this posto bora recipe and you won’t be disappointed.Posto Bora is more than a fritter; it’s a slice of Bengali heritage on a plate. From its unique poppy seed flavor to the satisfying crunch in every bite, these fritters are sure to make you fall in love with Bengali flavors. Whether you're new to Bengali cuisine or a lifelong fan, Posto Bora is a recipe worth adding to your collection. So, next time you crave something crispy, flavorful, and unique, reach for this traditional Bengali delight!
Course Side Dish, Snacks
Cuisine Bengali
Prep Time 20 minutesminutes
Cook Time 20 minutesminutes
Total Time 40 minutesminutes
Servings 3
Calories 191kcal
Author Shil
Ingredients
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
Instructions
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.
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