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Crispy, savory fritters made with eggs and nutty poppy seeds, a beloved Bengali snack. Quick to make and perfect as a side with dal and rice, these boras are packed with flavor from onions and green chilies.
Prepare the Poppy Seed Paste and Batter
Shallow Fry the Boras
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Crispy, savory fritters made with eggs and nutty poppy seeds, a beloved Bengali snack. Quick to make and perfect as a side with dal and rice, these boras are packed with flavor from onions and green chilies.
This bengali recipe takes 25 minutes to prepare and yields 4 servings. At 222.76 calories per serving with 10.91g of protein, it's a beginner-friendly recipe perfect for snack or side or appetizer.
Drain and Serve
To make a vegetarian version, omit the eggs. Increase the besan to 1/2 cup and add a little water to form a thick, spoonable batter. This classic dish is known as 'Posto Bora'.
For a fresh, herbaceous note, add 2 tablespoons of finely chopped fresh coriander leaves to the batter before frying.
For a spicier kick, increase the number of green chilies or add 1/4 teaspoon of red chili powder to the batter.
Mix in 1 tablespoon of rice flour along with the besan to make the boras even crispier.
Eggs are a primary ingredient, providing high-quality protein essential for muscle repair, growth, and overall body function.
Poppy seeds are a good source of essential minerals like calcium, magnesium, and zinc. They also contain healthy unsaturated fats, including omega-6 fatty acids.
The combination of protein from eggs and carbohydrates from besan provides a sustained release of energy, making it a satisfying and energizing snack.
Each serving of two Dim Posto Boras contains approximately 220-240 calories, depending on the size of the fritters and the amount of oil absorbed during frying.
Dim Posto Bora can be part of a balanced diet when eaten in moderation. It's a good source of protein from eggs and provides minerals like calcium and magnesium from poppy seeds. However, since it is shallow-fried, it is higher in fat and calories. To make it healthier, you can try pan-frying with minimal oil or using an air fryer.
It is best to make the batter just before frying. If you prepare it too far in advance, the onions and salt will release water, making the batter runny and difficult to fry.
This usually happens if the batter is too thin or if there isn't enough binding agent. Try adding another tablespoon of besan (chickpea flour) to thicken the batter. Also, ensure your oil is hot enough before you drop the batter in, as this helps it set quickly.
Dim Posto Bora is traditionally served as a side dish with steamed rice and a simple dal, like Masoor Dal or Moong Dal. It also works wonderfully as an evening snack with a cup of tea or as an appetizer.