Posto Bora
Crispy fritters made with ground poppy seeds - a unique Bengali snack. The nutty, slightly sweet flavor of posto shines in this simple preparation. Born from the ingenuity of colonial-era farming communities who repurposed discarded poppy seeds, posto bora remains a beloved treat.
Preparation
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.
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
Deep Fry: Heat oil in a kadai. Make sure the oil is very hot.
Use hands or take a spoonful of posto mix and add to oil giving it a round shape.
Fry till golden brown on medium heat and remove on to a paper towel to drain excess oil.
Light Fry: Heat 1 tbsp oil in a flat non-stick pan.
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.
Let cook for 5 min. Use a flat spatula to turn the cakes.
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
Estimated Nutrition
ApproximatePer serving - based on typical ingredient amounts
Please note: These are rough estimates calculated from typical ingredient amounts in traditional Bengali recipes. Actual values may vary significantly based on specific ingredients, quantities, cooking methods, and portion sizes used. For precise nutritional information, please consult a nutritionist or use measured ingredients with a nutrition calculator.
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