Posto Bora

Instructions

1. 1

   Soak and Grind Poppy Seeds

   • Rinse the poppy seeds thoroughly under running water. Soak them in warm water for at least 1-2 hours to soften them.
   • Drain the water completely using a fine-mesh sieve. Transfer the soaked poppy seeds and chopped green chilies to a wet grinder or a small, powerful blender jar.
   • Grind to a thick, coarse paste. Add water 1 teaspoon at a time only if absolutely necessary to help the blades move. The final paste should be very thick and not runny.
2. 2

   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.
3. 3

   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.