Posto Bora

Prepare the Bora Mixture

• Scrape the ground poppy seed paste into a mixing bowl.
• Add the finely chopped onion, rice flour, turmeric powder, and salt to the bowl.
• Mix everything together thoroughly with your hands until it forms a stiff, dough-like mixture. If the mixture feels too wet, add another teaspoon of rice flour.

Shape and Fry the Boras

• Heat mustard oil in a heavy-bottomed pan or kadai over a medium flame. The oil should be hot enough that a tiny drop of the mixture sizzles and rises to the surface, but it should not be smoking.
• Lightly wet your palms. Take a small lemon-sized portion of the mixture and flatten it between your palms to form a small, round patty (bora), about 2 inches in diameter and 1/4 inch thick.
• Carefully slide the shaped boras into the hot oil. Do not overcrowd the pan; fry in batches of 4-5 at a time.
• Fry for 3-4 minutes on the first side until the edges turn golden brown and crisp. Gently flip and fry for another 3-4 minutes on the other side until evenly golden and cooked through.
• Once crispy and golden on both sides, remove the boras with a slotted spoon and place them on a plate lined with paper towels to absorb any excess oil.

Serve Hot

• Serve the Posto Bora immediately while they are hot and crispy. They are traditionally enjoyed as a side dish with steamed rice and masoor dal (red lentil soup), or as a snack with a side of kasundi (Bengali mustard sauce).