Posto Bora Recipe
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!
Servings: 3
Calories: 191kcal
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.