Being a ‘bangal’ ( ancestors are from Bangladesh, that is) has its own perks, you grew up having tastiest food with focus on fish, fish and more fish. , Though I donot believe it by heart, I have experienced fantastic dishes from a so called ‘Ghoti’ kitchen. There are certain delicacies prevailing in ghoti kitchen and one such dish is this poodles of postobata or ground poppy seed, mixed with chopped onion and some bits of chillies, and fried in mustard oil. Oh, it is heavenly, you can have it as snack, or as a side dish with your regular dal rice. Though I prefer to mash it with a pinch of salt and have it with plain white rice. I have got this recipe from dear friend Dipika and she told that this is a recipe from her In law’s house.
- Posto or poppy seed – 100 gms
- Green chilli – 1 for grinding, 2-3 chopped
- Onion – 1 big, chopped fine
- Sugar – a pinch ( optional, but it gives a nice texture, we love it)
- Mustard oil for frying.
Wash and soak the poppy seed in water for 30 minutes. Then grind it to a fine paste with one green chilli and salt. Keep the moisture to the minimum.
Add the chopped onion and chopped green chilli to the ground poppy seed. Add the sugar, if using. Keep aside for 15 minutes.
The texture would be something like this. Should not be runny. You may add some flour or boiled potato if it is runny, but that may ruin the actual taste.
Now heat a frying pan or tawa and heat mustard oil. Put a spoonful of mixture onto the heated tawa and shallow fry till brown on both sides. I prefer to shallow fry my posto bora on both sides. You may deep fry too, though I personally donot like the deep fried staff.
Serve with plain rice.
Other bora / fritters recipe from my blog:
- Pat Pata Bora – Jute leaf fritters
- Fulcopi Bora – Cauliflower Fritters
- Kumro Fuler Bora – Pumpkin Blossom Fritters
- Methi shak er Bora – Methi leaf fritters
- Machh er Teler Bora
- Shapla r Bora