Postor Bora aka Bengali Poppy Seed Fritter is a signature Bengali Bora aka Pakoda prepared with Poppyseed paste aka Posto Bata!
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Shitol Shosti Spread
Yesterday was Shitol Shoshthi, the day after Saraswati Puja. I posted a picture of a full-course Bengali vegetarian meal on Instagram, which included Panta Bhat, Bhoger Khichuri, Niramish Aloor Dum, Gota Sheddo, Postor Bora, and Kuler Chutney. Many people asked me for the recipes of the dishes I posted. While I have shared recipes for Bengali Niramish Khichuri, Choto Aloor Dum, and Gota Shiddo on my blog, I haven't posted the recipes for Postor Bora and Kuler Chutney yet. So, I plan to share those recipes now. This post will focus on the recipe for Bengali Posto'r Bawra, also known as Poppy Seed Fritters.
Posto, a ghoti favorite?
As a Bengali, particularly from the Ghoti (West Bengal) region, I have always loved dishes made with Posto (poppy seeds). Posto is a staple ingredient in my parent's place and in-laws' households, used regularly in various dishes. While my mother uses Posto only once a week, my mother-in-law has a fondness for it and incorporates it into her cooking almost every day, whether it's Aloo Posto, Posto Mangsho, Shak diye Posto, Posto Bata, or Postor Bora.
Postor Bora Recipe variations
The way my mother prepares the Postor Bora differs from how my mother-in-law makes it. My mother's version does not contain onion or garlic, while my mother-in-law's recipe includes these ingredients. Both versions are equally delicious and soothing. Here, I will share the recipe for the onion and garlic-free Postor Bora, and I will provide a separate post for the onion and garlic version of the same dish. I vividly recall my mother quickly making Posto-r Bawra, Bati Posto, or Aloo Posto for me, which I would have along with rice in the morning before going to university. That combination was my comfort food.
Making perfect Postor bora - Tips
Postor Bora or Poppy Seed Fritter is a common Bengali munchie (fritter) prepared with a paste of Poppyseed. We serve it as part of our regular meal along with rice and Daal. However, Postor Bora goes amazingly as an evening snack with a hot cup of tea. Crunchy outside, softer inside and loaded with poppyseed paste and flavored with green chili it is a treat. Maa makes it as simple as possible and uses only Green Chilli and salt while making the stuffing. She adds a little Rice Flour to give Postor Bora extra crunchiness.
Here's how I make Postor bora at Debjanir Rannaghar
Recipe Card
Postor Bora | Bengali Poppy Seed Fritters
Postor Bora or Poppy Seed Fritter is a famous Bengali munchie (fritter) prepared with the paste of Poppyseed. We serve it as part of our regular meal along with Rice and Dal.
Ingredients
- 100 g Posto Dana/ Poppyseed
- 1 Tbsp. Rice Flour
- 3-4 Green Chilli
- ½ Tsp. or Salt or to taste
- 5 Tbsp. Mustard Oil for frying
Instructions
- Wash and soak Poppy seeds in water for around 30 minutes.
- This will help to make a smooth paste, especially in Mixer Grinder.
- Take the Soaked Poppy seed along with Green Chillies.
- Make a smooth paste of it. You can use a shil-batta to make the paste as well.
- Don't add extra water while making the paste. It has to be thick at the end.
- Add salt and Rice flour to the Poppyseed past and mix using a spoon.
- Heat Mustard Oil in a Pan.
- Using either hand or a spoon scoop some of the paste and give it a flattened dish shape.
- Refer to the picture for the exact shape.
- Place scooped Poppy seed paste over hot oil and following the same process make a few more for frying.
- Fry in low flame until the Postor Bora turns golden brown and crispy from one side.
- Flip the fritter and fry from the other side as well.
- Take the Poppy seed Fritters out and using a kitchen towel or Tissue paper soak extra oil from the Postor Bora.
- Serve it with Rice and your choice of lentil side.
Nutrition
Pairing Postor Bora
These are my favorite dishes to serve with Bengali Poppy Seed Fritters apart from Steamed Rice
Related Recipes
Looking for other recipes like this? Try these:
- Jhuri Aloo Bhaja | Bengali Jhurjhure Aloo Bhaja Curry Pata, Badam Bhaja Diye Recipe
- Lomba Dantiwala Begun Bhaja and Gol Muchmuche Begun Bhaja, two avatars of Bengali fried Eggplant!
- Lau ar Aloo er Khosa Bhaja | Stir-Fried Bottle Gourd and Potato Skin Peel |
- Laal Shak Bhaja |Stir-fried Red Amaranth Leaves | Laal Shag Bhaja |
Fritter Recipes
- Chicken Keema Pakoda (also known as Chicken Mincemeat Fritters)
- Bengali Chorbir Bora (also known as Mutton Fat Fritters)
- Kolar Bora (also known as Bengali Banana Fritters)
- Rosh Bora (Fritters served with Runny Sugar/ Jaggery syrup) | Bengali Rosh Bora recipe
- Maggi Pakora (also known as Instant Noodle Fritters | Noodles Pakora Recipe
- Kumro Phuler Bora (also known as Bengali Pumpkin Flower Fritters)
- Taler Bora (also known as Taal Phuluri | Sugar Palm Fritters: A Traditional Bengali Sweet fritter aka Pakoda)
- Macher Dimer Bora (also know as Bengali Fish Roe Fritters)
Let's Connect
I would love to see a picture if you are making the prawns following my recipe. You can share here at [email protected]. You can use my hashtag #debjanirrannaghar and share it through Instagram as well. and in addition, you can tag me at @foodofdebjani.
Bengali Postor Bawra Recipe Pin for your Pinterest Board
About Debjani Chatterjee Alam
I am Debjani Chatterjee Alam. A CSR specialist by profession and a food writer, food blogger, and food photographer as well. I live in Kolkata along with my Husband Mehebub who is an architect by profession, my daughter Pasta, and also my dog daughters Coffee and Luchi.
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