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Ingredients:
The following ingredients make
12 boras:
Posto (Poppy seeds) - 1 cup
Onion - 1small chopped finely
Garlic - 2 big pods, grated or
finely chopped
Green Chillies - chopped
(depending on requirement)
Maida - 1/4th cup
Salt - To taste
White Oil - about 1/2 cup if
deep fried or 1 tbsp if lightly fried
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Preparation:
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Grind posto in minimum water to a coarse paste. Soak posto in hot water
overnight or for as long as possible if you are in the US since it
makes grinding easier.
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Add all other ingredients to the posto paste and mix well using a spoon.
Use as little water as possible for grinding since presence of
excess water hampers proper frying.
Cooking procedure:
Deep Fry:
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Heat oil in a kadai. Make sure the oil is
very hot.
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Use hands or take a spoonful of posto mix
and add to oil giving it a round shape.
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Fry till golden brown on medium heat and remove on to a
paper towel to drain excess oil.
Light Fry:
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Heat 1 tbsp oil in a flat non-stick pan.
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Take a portion of the posto mix and make 1
inch diameter sized cakes. Place them on the heated pan and cook on
medium heat.
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Let cook for 5 min. Use a flat spatula to
turn the cakes.
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Add 1/2 tsp oil around the cakes if
required. Let cook for another 5 minutes.
Serving Suggestions:
Serve with hot rice and biuli dal (urad
dal). A very West Bengal dish and an all time favorite.
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