Postor Bora | Traditional Bengali Food | Poppy Seed Fritters


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Today, I am dedicating this traditional Bengali food recipe to all the Posto lovers. Briefly, to all the bongs of the nation and to them who are living outside the country and missing this authentic delight. For a Bengali, any posto recipe means comfort. Since ages, it has been satisfying every Bong’s palate and completed their meals. The peaceful sleep after this meal makes the entire day special.

Posto Bora is one of my favourite fritters. It is a very old recipe which is prepared from ages in Bengali kitchens. I feel so lucky that the recipe has not been lost with time. Whenever I have Posto Bora, I never feel enough and devour like a crazy child. When Posto Bora is prepared at home, dal, rice and Posto bora is more than enough to satisfy my tummy.

Traditional Bengali food, especially the vegetarian ones, have always attracted me since my childhood. I have grown up eating those authentic dishes like Potol Posto, Aloo Posto, Chanar Dalna, Posto Bata, Posto Bora etc. My mom used to prepare Bengali veg recipe on every Saturdays, which was considered to be the veg-day of week too. Each of these preparations have the essence of Bengal.

Many people think that there is nothing called Bengali veg recipe. Few people also have the misconception that Bengalis eat only fish in their meal with some sides like dal, saag etc. But there are many luscious and flavourful Bengali veg dishes in Bengali cuisine. Posto (Poppy seeds) recipes are few finest examples of it.

Posto Bora is a very simple and easy recipe. It requires very minimal and easily available ingredients to get prepared. The best part of the recipe is that it requires very less oil unlike other Bora (Pakoda) to get prepared. It gets prepared very easily without investing much time and you can prepare it in batches. That’s why, it is a great option for any get together and small parties.

Posto Bora with step by step photos and instructions have been provided in the ‘Instructions’ section of the recipe. If you follow the step precisely then you will get the perfect crispy poppy seed fritters.
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Posto recipes

There is an eternal relation between Posto and Bengali cuisine. Both are incomplete without each other. Though now a day’s price of poppy seeds has become sky high but still bongs are somehow managing to keep it in their food.

There are many salivating vegetarian and non-vegetarian dishes that are prepared with this magical ingredient. Posto (Poppy Seeds) has a very regular use in Bengali Kitchen. They are used to prepare fritters, stuffing, gravy thickener and as toppings on Bengali sweets.

Aloo Posto, jhinge posto and posto bora, Posto bata are the few of the most famous names of poppy seeds vegetarian recipes which make the whole nation crazy.

Dim Posto, Posto Chicken, Posto diye Macher jhol are few finest examples of non-vegetarian posto recipes.


How to make Posto Bora?

For the traditional Bengali food, first I have soaked the poppy seeds in water for half an hour. It helps to grind them evenly and properly. In early ages, posto paste was done by ‘Shil-Nora’ (Sil-Batta) which is also known as Bengali Pestle & Mortar. But now a days, this job is done using a grinder or a blender. During time of grinding the poppy seeds, don’t add excess water because for Posto Bora recipe, it is very important to make a thick paste of it using minimal amount of water.

For the Posto Bora, I have added grated coconut, finely chopped onions along with green chillies and salt to make the batter. The taste and texture of coconut goes outstanding with poppy seeds. Green chillies give a mild spicy hot kick to the fritters. Onions give a nice flavour and ting of sweetness to the Posto Bora.

For the binding of the mixture, I have used rice flour. It gives perfect crisp to the outer layer and make Posto Bora lite. According to me, rice flour works best when compared to any other flour for Posto Bora recipe.

After preparing the Posto Bora mixture, I have divided it in equal portions and make flat round shape with them. Then I have coated each Posto Bora portions with whole poppy seeds. It makes the Posto Bora crispier and gives better flavour to it.

I have shallow fried the Posto Bora rather than deep frying. It consumes lesser oil and makes the fritters healthy. I have used mustard oil for the recipe. It gives a nice flavour and taste to the dish.

Many traditional Bengali food have already been shared on my previous posts. You can check few of them like


..And Many more…
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Ingredients:
  • ½ cup Poppy seeds
  • 1 and ½ tablespoon whole Poppy seed for coating
  • 2 tablespoon Onion, finely chopped
  • 2-3 green Chillies, finely chopped
  • 3 tablespoons grated Coconut
  • 2-3 tablespoon Rice flour
  • Salt to taste
  • 3 tablespoon Mustard oil, for frying
  • ½ cup warm water to soak the poppy seeds


Instructions:
  1. Soak the Poppy seeds in water for half an hour.


  2. Drain the excess water with the help of a strainer and transfer it into the jar of a grinder.
  3. Grind the poppy seeds to a smooth paste. Add very little water, if required. I have added 1 teaspoon of water for grinding.
  4. Transfer the paste into a bowl.
  5. Add chopped onions, green chillies, grated coconut, salt, rice flour into the bowl one by one. Mix all the ingredients nicely.




  6. Take poppy seeds on a dry plate.
  7. Take small portion of the mixture in your hand and make a flat patty. Put the patty on the poppy seeds to make a coat. Repeat the same process and make the patty. I have prepared 14 patties with the mixture.

  8. Put a non-stick pan on flame and let it become dry.
  9. Add mustard oil and wait until the oil is hot.
  10. Put the flame in medium and add the patties to fry.
  11. Fry the patty in medium flame till golden brown and then flip them to fry the other side.
  12. Transfer the fritters on a kitchen tissue lined plate.


Serving Instruction
Transfer the Posto Bora on a serving plate. Serve hot or warm to enjoy the best taste. Serve it as starter or as a side with steamed Basmati rice, dal and enjoy the authenticity of Bengal.

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