Posto Bora with Chingri

Instructions

1. 1

   Prepare the Poppy Seed Paste

   • Wash the poppy seeds (posto) in a fine-mesh sieve under running water until the water runs clear.
   • Soak the washed seeds in warm water for at least 2 hours, or up to 4 hours, to soften them.
   • Drain the water completely. Transfer the soaked seeds and chopped green chillies to a grinder or a traditional 'shil nora'.
   • Grind to a thick, coarse paste. Add water one teaspoon at a time only if necessary to help the blades move. The final paste must be very thick to hold its shape.
2. 2

   Create the Bora Mixture

   • In a mixing bowl, combine the prepared poppy seed paste, finely chopped prawns, chopped onion, rice flour, turmeric powder, and salt.
   • Using your hands, mix all the ingredients thoroughly until they are well combined and form a thick, cohesive mixture. Do not add any extra water.
3. 3

   Shape the Fritters (Boras)

   • Lightly grease your palms with a drop of oil to prevent sticking.
   • Take a tablespoon of the mixture and flatten it between your palms to form a small, round patty, about 2 inches in diameter and 1/2 inch thick.
   • Place the shaped bora on a plate and repeat with the remaining mixture. You should get about 12 boras.
4. 4

   Shallow Fry the Boras

   • Heat mustard oil in a heavy-bottomed frying pan or skillet over medium heat. The oil is ready when a tiny speck of the mixture dropped in sizzles and rises to the surface immediately.
   • Carefully slide 4-5 boras into the hot oil, ensuring not to overcrowd the pan.
   • Fry for 3-4 minutes on the first side until it turns golden brown and crisp.
   • Gently flip the boras and fry for another 3-4 minutes on the other side until they are evenly browned and cooked through.
   • Remove the fried boras with a slotted spoon and place them on a plate lined with paper towels to absorb any excess oil.
   • Repeat the process in batches for the remaining mixture.
5. 5

   Serve

   • Serve the Posto Bora with Chingri immediately while they are hot and crispy.
   • They are traditionally enjoyed as a side dish with steamed rice ('gorom bhaat') and dal.