Yesterday was Shitol Shoshthi, basically the day after Saraswati Puja and I have posted the picture of the Full-course meal over Instagram. It was comprised of Panta Bhat, Bhoger Khichuri, Niramish Aloor Dum, Gota Sheddo, Postor Bora and Kuler Chutney. Several people then contacted me for the recipes of the Bengali Vegetarian food I have posted. I though have the recipes of Bengali Niramish Khichuri, Niramish Aloor Dum, Gota Sheddho on my blog, however, I have not posted the Postor Bora and Kuler Chutney. Needless to say, I now plan to post both. In fact, this post is having the recipe of Bengali Postor Bora a.k.a Poppy Seed Fritters. Being a Bengali or better to say being a Ghoti (Bengalis having their base in West Bengal) I have always cherished the dishes prepared with Posto. Both in my parental house as well as in In-laws place Posto (poppy seed) kind of dominate our daily meal. My mother though makes anything with Posto hardly once in a week. Mother in law, however, has a fetish for Posto! She uses it almost every day while cooking. It can be it in form of Aloo Posto or Posto Mangsho or Shak diye Posto or the simple Posto Bata or Postor Bora. Now, there is a difference between the way my mother makes the Postor Bora and the way MIL makes it. Maa makes no onion no garlic Postor Bora while MIL’s version is having onion and garlic. Needless to say, both the versions are equally good and comforting too, however, here I will be sharing the recipe of the no-onion no-garlic Postor Bora and there will be a separate post for the onion garlic version of the same. I still remember my mother making Postor Bora or Bati Posto or Aloo Posto hurriedly for me along with rice. I used to have that while going to university in the morning and that combo was my dose of comfort food. Postor Bora or Poppy Seed Fritter is a common Bengali munchie (fritter) prepared with a paste of Poppy seed. 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 little Rice Flour to gives Postor Bora extra crunchiness.
- Serves: 4 People
- Serving size: 10g
- Calories: 347
- Fat: 24.3g
- Saturated fat: 2.2g
- Carbohydrates: 28.8g
- Sugar: 0.3g
- Sodium: 77mg
- Fiber: 0.6g
- Protein: 3.8g
- Cholesterol: 0mg
- Posto Dana/ Poppyseed: 100g
- Rice Flour: 1 Tbsp.
- Green Chilli: 3-4
- Salt: to taste
- Mustard Oil: 5 Tbsp. ( for deep-frying)
- Wash and soak Poppy seed 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 and 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 and using either hand or a spoon scoop some of the paste and give it a flattened dish shape. Refer to the picture for 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 or lentil side.
Here goes the Instagram post I was referring to at the beginning of the post having Postor Bora as part of the Bengali meal.
View this post on Instagram
This is a traditional Bengali meal cooked specially for the occasion of Shitol Shoshthi ( The day after Saraswati Puja/ Basant Panchami) by the Ghoti clan (proud people having their original base in West Bengal 😏 ). Everything from this meal is actually left-over; cooked on the night before the 6th day of Bengali Month. This no-onion no-garlic meal started with Gota shidhho ( a cold soup prepared with whole lentil and vegetables), Bengali Khichuri, Panta Bhat (Pokjal Bhat; Rice cooked a night before and a bit fermented upon adding cold water); Postor Bora ( Poppy Seed Fritters), Notun Aloor Dum, Kuler Twok ( Jujube and tomato chutney with Jaggery) and Patali gurer Payesh ( Rice Kheer with date palm Jaggery). One more thing I must mention, we worship our Shil-nora (Shil-batta) on this particular day. . . . . . . . . . . . . #debjanirrannaghar #foodphotography #foodstyling #india_undiscovered #walkwithindia #desi_diaries #photofiefood #tv_foodlovers #still_life_gallery #lonelyplanetindia #betterhomesandgardens #foodblogfeed #indianfoodstories #foodtalkindia#ig_calcutta #calcuttacacophony #bengalifood #vegetarian #storiesofkolkata #storiesofindia#theuncommonbox #scoopwhoop #foodblogfeed @foodblogfeed #onmyblog #inspired @saveurmag #huffpostaste #indianfood #feedfeed @thefeedfeed #onlyinbengal #discoverindiamagazine
Fritter recipes apart from Postor Bora from Debjanir Rannaghar:
- Kumro Phuler Bora |Bengali Pumpkin Flower Fritters
- Taler Bora | Sugar Palm Fritters
- Macher Dim er Bora | Fish Roe Fritters
Have you tried the Bengali Postor Bora/ Poppy Seed Fritters Recipe from Debjanir Rannaghar!
Do let me know how it came out. Also, I would love to see a picture of the same which you can share here on firstname.lastname@example.org or in Instagram you can use my hashtag #debjanirrannaghar or can tag me at @foodofdebjani.