Posto Bora
Crispy, golden fritters made with a thick paste of poppy seeds and a hint of green chili. A beloved Bengali tea-time snack that's crunchy on the outside and soft, nutty, and slightly spicy inside. Ready in under 30 minutes with just a handful of ingredients.
For 4 servings
- prep · ~30 min
Soak the poppy seeds.
Soak poppy seeds in enough water to cover them by 1 inch for 30 minutes. Drain well before grinding.
TIPSoaking softens the seeds so they grind into a smooth paste. Don't skip this step. - mix · ~5 min
Make the posto paste.
Transfer drained poppy seeds to a mixing bowl. Add chopped green chili, chopped onion, rice flour, and salt. Mix and mash with your fingers for 5 minutes until it forms a thick, sticky dough-like paste that holds its shape. Do not add water.
TIPThe warmth of your hands helps release the oils from the poppy seeds, binding the mixture naturally. - fry · ~10 min
Shape and shallow-fry the boras.
1.Heat mustard oil in a frying pan over medium heat until it just begins to smoke lightly.2.Reduce heat to low. Take a small lemon-sized portion of the paste and flatten it into a small disc about 2 inches wide between your palms.3.Gently slide 4-5 discs into the oil. Fry for 2-3 minutes on each side until deep golden brown and crisp.4.Remove with a slotted spoon and drain on paper towels.TIPMaintain low to medium heat. High heat will brown the outside quickly while the inside remains raw and pasty. - serve
Serve hot with steamed rice and dal.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Squeeze a few drops of lemon juice into the paste to cut through the richness of the poppy seeds.
- 2For extra crunch, add a tablespoon of finely grated raw papaya or grated coconut to the paste.
- 3Use only stone-ground mustard oil for authentic Bengali flavor; refined oil changes the taste.
- 4If the paste feels too wet after mashing, add another teaspoon of rice flour until it holds shape.
- 5Shape the fritters uniformly so they cook evenly — uneven sizes lead to burnt or undercooked edges.
- 6Serve the boras immediately after frying; they lose their signature crunch as they cool.
Adapt it for your goals.
Vegan
This recipe is already vegan as written; simply ensure the mustard oil is plant-based (it usually is). Ideal for those avoiding all animal products.
gluten freeGluten-free
Naturally gluten-free due to rice flour. Confirm your rice flour is from a certified gluten-free source if needed.
low oilLow-oil
Shape the paste into thin patties and air-fry at 180°C for 10 minutes, flipping halfway, for a crispy yet significantly lower-fat version.
spicySpicy
Double the green chili and add 1/4 tsp of finely minced ginger for a fiery kick that contrasts beautifully with the nutty poppy seeds.
herb infusedHerb-infused
Fold in 2 tablespoons of finely chopped fresh coriander or mint to introduce a fresh, herby note to the nutty base.
Why this is on our healthy list.
Rich in Calcium
Poppy seeds are a concentrated source of calcium, supporting bone health in every bite.
Good Source of Healthy Fats
The natural oils in poppy seeds provide beneficial unsaturated fatty acids that aid nutrient absorption.
Grain-Free & Gluten-Free
With no wheat flour, these fritters are naturally free of gluten and made from seeds and rice flour.
Low in Added Sugar
This savory snack contains no added sugar, making it a balanced option for tea-time cravings.
Frequently asked questions
Store-bought paste often contains preservatives and added oil; homemade paste gives far superior texture and flavor because you control the soak and mash.
