Postor Bora aka Bengali Poppy Seed Fritter is a signature Bengali Bora aka Pakoda prepared with Poppyseed paste aka Posto Bata!
Shitol Shosti Spread
Yesterday was Shitol Shoshthi, basically, the day after Saraswati Puja and I posted a 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 for the Bengali Vegetarian food I posted. I though have the recipes of Bengali Niramish Khichuri, Choto Aloor Dum, and Gota Shiddo 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 Posto'r Bawra a.k.a Poppy Seed Fritters.
Posto, a ghoti favorite?
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 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.
Postor Bora Recipe variations
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 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 Posto-r Bawra 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 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 little Rice Flour to give Postor Bora extra crunchiness.
Here's how I make Postor bora at Debjanir RannagharPrint
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.
- 100g Posto Dana/ Poppyseed
- 1 Tbsp. Rice Flour
- 3-4 Green Chilli
- ½ Tsp. or Salt or to taste
- 5 Tbsp. Mustard Oil ( for frying)
- 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.
- Prep Time: 10 mins
- Cook Time: 10 mins
- Category: Side Dish
- Method: Frying
- Cuisine: Bengali
- Serving Size: 10g
- Calories: 347
- Sugar: 0.3g
- Sodium: 77mg
- Fat: 24.3g
- Saturated Fat: 2.2g
- Carbohydrates: 28.8g
- Fiber: 0.6g
- Protein: 3.8g
- Cholesterol: 0mg
These are my favorite dishes to serve with Bengali Poppy Seed Fritters apart from Steamed Rice
Looking for other recipes like this? Try these:
- 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)
I would love to see a picture if you are making the prawns following my recipe. You can share here at email@example.com. You can use my hashtag #debjanirrannaghar and share it through Instagram as well. and in addition, you can tag me at @foodofdebjani.