Postor Bora | Bengali Poppy Seed Fritters Recipe

%bengali postor bora Recipe Debjanir Rannaghar

Postor Bora | Bengali Poppy Seed Fritters Recipe

Poppy Seed Fritters, also known as Postor Bora, are a classic Bengali snack made from a paste of poppy seeds and other ingredients. We often enjoy them as part of our regular meals, served with rice and Dal - especially kolai-er Dal.

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Course: Side Dish

Cuisine: Bengali

Diet: Vegan, Vegetarian

Keyword: bengali posto-r bora, Debjanir Rannaghar, Posto Recipe, Postor bora recipe, postor bora recipe debjanir rannaghar

Prep Time: 10

Cook Time: 10

Total Time: 20

Servings: People

Calories: 347kcal

Author: Debjani Chatterjee

Cost: Rs 250

Ingredients

100 g Posto Dana/ Poppyseed
1 tablespoon Rice Flour
3-4 Green Chilli
½ teaspoon Salt or to taste
5 tablespoon Mustard Oil for frying

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Instructions

First, wash and soak poppy seeds in water for about 30 minutes.

This helps create a smooth paste, especially if you're using a mixer grinder.

Next, combine the soaked poppy seeds with green chilies.

Adjust the number of chilies to your preferred level of spice for the Posto Bata. For example, I use about 4 green chilies for every 100 grams of poppy seeds.

Blend these ingredients into a smooth paste.

Be careful not to add too much water; the paste needs to be thick, as we won't be adding extra binders like potato for the Postor Borafritters. You can also use a traditional grinding stone (shil-batta) to make the paste.

Now, add salt and rice flour to the poppy seed paste and mix well with a spoon.

The rice flour is essential for making the Postor Bora crispy.

Heat mustard oil in a pan until its color changes.

Remember, you don't need to deep-fry Postor Bora. Shallow-frying is key to achieving a perfect fritter with a crispy outside and a soft, buttery inside.

Finally, use your hand or a spoon to scoop some of the paste and shape it into a flattened disc. Look at the picture to see the exact shape.
Spoon the poppy seed paste into hot oil and fry on low heat until the fritter turns golden brown and crispy on one side. This will take about a minute.
Flip the fritter and fry the other side for another minute.
Remove the poppy seed fritters and use a kitchen towel or tissue paper to soak up any extra oil.
Serve these fritters with rice and your favorite lentil dish.

Notes

There are many kinds of poppy seed fritters. Some recipes add onion or boiled potato to the paste. Some are small, almost like beads, while others are larger and flatter, like the ones I make. There's even a coconut and poppy seed fritter. Each one tastes unique, and I'll share those recipes later.

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