Crispy, nutty poppy seed fritters, a classic Bengali delicacy. These savory patties are made from a coarse paste of poppy seeds, green chilies, and shallow-fried in mustard oil until golden. A perfect side with dal and rice.
Prep20 min
Cook15 min
Soak120 min
Servings4
Serving size: 1 serving
290cal
7gprotein
18gcarbs
Ingredients
1 cup Poppy Seeds (White variety (posto))
1 medium Onion (Finely chopped)
3 piece Green Chili (Adjust to taste)
3 tbsp Rice Flour (For binding)
0.25 tsp Turmeric Powder
0.75 tsp Salt (Or to taste)
0.5 cup Mustard Oil (For shallow frying)
Instructions
1
Soak the Poppy Seeds
Rinse the poppy seeds thoroughly in a fine-mesh sieve under running water until the water runs clear.
A traditional Bengali comfort food made from leftover rice soaked in water overnight. This cooling, slightly fermented rice dish is served with savory accompaniments and is perfect for hot summer days.
Crispy Postor Bora with refreshing Panta Bhat – a soul-satisfying, homestyle meal that cools and comforts you.
This bengali dish is perfect for snack. With 907.87 calories and 28.87g of protein per serving, it's a nutritious choice for your meal plan.
22gfat
Place the rinsed seeds in a bowl and cover with 1.5 cups of warm water. Let them soak for at least 4 hours, or preferably overnight. This step is crucial for a smoother paste.
2
Grind the Paste
Drain the soaked poppy seeds completely, discarding the water. Do not press out all the moisture; a little residual dampness is fine.
Transfer the drained seeds and green chilies to a small grinder jar or a traditional 'shil nora'.
Grind to a thick, coarse paste without adding any extra water initially. If the grinder blades get stuck, add only 1 teaspoon of water at a time to help it move. The final paste must be very thick and not runny.
3
Prepare the Fritter Mixture
Scrape the poppy seed paste into a mixing bowl.
Add the finely chopped onion, rice flour, turmeric powder, and salt to the bowl.
Mix everything together gently with your hands or a spoon until just combined. Do not overmix.
4
Shape the Boras (Patties)
Lightly grease your palms with a drop of oil to prevent sticking.
Take a small, lemon-sized portion of the mixture (about 1.5 tablespoons).
Gently flatten it between your palms to form a small, round patty about 1.5 to 2 inches in diameter and 1/4 inch thick.
5
Shallow Fry the Boras
Heat the mustard oil in a heavy-bottomed skillet or frying pan over medium heat. The oil is ready when a tiny speck of the mixture sizzles immediately upon contact.
Carefully slide the shaped boras into the hot oil, ensuring not to overcrowd the pan. Fry in batches if necessary.
Fry for 3-4 minutes on the first side, until the edges turn golden brown and crisp.
Gently flip the boras and fry for another 3-4 minutes on the other side until they are evenly golden brown and cooked through.
Remove the fried boras with a slotted spoon and place them on a plate lined with paper towels to drain excess oil.
6
Serve
Serve the Postor Bora hot and fresh as a side dish with steamed rice and dal for an authentic Bengali meal experience.
Servings4
Serving size: 1 serving(1 serving includes about 1.5 cups of fermented rice, 1 piece of fried fish, and a portion of mashed potato.)
618cal
21gprotein
100gcarbs
14gfat
Ingredients
6 cups Cooked Rice (Leftover, short or medium-grain parboiled rice is ideal)
4 cups Water (For soaking the rice, plus more for boiling potatoes)
2 medium Potatoes (About 300g)
1 large Red Onion (Half finely chopped for mash, half thinly sliced for serving)
4 pcs Green Chilies (2 finely chopped for mash, 2 whole for serving)
6 tbsp Mustard Oil (2 tbsp for mash, 4 tbsp (1/4 cup) for frying)
2.5 tsp Salt (1 tsp for potato water, 1 tsp for mash, 0.5 tsp for fish. Adjust to taste.)
4 steaks Hilsa Fish (Or use other small fish like mackerel or pomfret)
0.5 tsp Turmeric Powder (For marinating the fish)
4 pcs Dry Red Chilies (For frying and serving)
1 pc Gondhoraj Lime (Cut into wedges for serving. Regular lime can be substituted.)
Instructions
1
Ferment the Rice (Overnight)
Take the leftover cooked rice and place it in a large earthen pot (matir hari) or a ceramic bowl. Avoid using metal bowls.
Pour enough room temperature water to completely submerge the rice by about 1-2 inches.
Cover the bowl loosely with a lid or a cloth and let it sit in a warm spot on your kitchen counter overnight, or for 8-12 hours. This allows the rice to ferment slightly.
2
Prepare the Accompaniments (Next Day)
Wash the potatoes and place them in a pot with enough water to cover them. Add 1 tsp of salt. Bring to a boil and cook for 15-20 minutes, or until they are fork-tender. Alternatively, pressure cook for 2-3 whistles.
While the potatoes are boiling, prepare the fish. Pat the fish steaks dry with a paper towel. In a small bowl, mix 0.5 tsp turmeric powder and 0.5 tsp salt. Rub this mixture evenly over all sides of the fish steaks. Let it marinate for 10-15 minutes.
Prepare the aromatics: finely chop half of the large red onion and 2 green chilies for the potato mash. Thinly slice the other half of the onion for serving.
3
Make Aloo Sheddho (Mashed Potato)
Once the potatoes are cooked, drain them and let them cool slightly until you can handle them. Peel the skin off.
In a mixing bowl, add the warm, peeled potatoes. Mash them thoroughly with a fork or a potato masher.
Add the finely chopped onion, chopped green chilies, 2 tbsp of pungent mustard oil, and 1 tsp of salt (or to taste).
Mix everything together until well combined. The warmth of the potatoes will help release the flavors of the onion and oil. Set aside.
4
Fry the Fish and Chilies
Heat the remaining 4 tbsp (1/4 cup) of mustard oil in a frying pan or kadai over medium-high heat. The oil is ready when it starts to shimmer and you see faint smoke.
Carefully place the marinated fish steaks in the hot oil. Fry for 3-5 minutes per side, until they are golden brown, crisp, and cooked through. Remove the fish and place on a plate.
In the same hot oil, add the 4 dry red chilies. Fry for about 30 seconds, turning them, until they darken slightly and become crisp and aromatic. Be careful not to burn them. Remove and set aside.
5
Assemble and Serve
By now, the fermented rice water (torani) should be slightly cloudy with a tangy aroma. Gently stir the rice.
Ladle the panta bhat into individual serving bowls, making sure to include a generous amount of the fermented water.
Serve immediately with a portion of the aloo sheddho, a piece of fried fish, a fried dry red chili, some sliced raw onions, a whole green chili, and a wedge of Gondhoraj lime.
Instruct each person to add salt to their panta bhat to taste, mash the chili into the rice if they like it spicy, and squeeze the lime over everything before eating.
