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Crispy, nutty fritters made from ground poppy seeds, a beloved Bengali delicacy. These savory boras are shallow-fried in mustard oil and pair perfectly with dal and steamed rice for a classic Bengali meal.
Soak and Grind Poppy Seeds
Prepare the Bora Mixture
Shape and Fry the Boras
Crispy, nutty fritters made from ground poppy seeds, a beloved Bengali delicacy. These savory boras are shallow-fried in mustard oil and pair perfectly with dal and steamed rice for a classic Bengali meal.
This bengali recipe takes 90 minutes to prepare and yields 4 servings. At 222.55 calories per serving with 5.22g of protein, it's a moderately challenging recipe perfect for side or lunch or dinner or snack.
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Serve Hot
For a slightly sweet and richer flavor, add 2 tablespoons of freshly grated coconut to the mixture before frying.
Incorporate 1/2 teaspoon of kalonji (nigella seeds) into the mixture for an extra layer of aroma and a distinct flavor.
Add 1/4 teaspoon of red chili powder along with the green chilies for an extra kick of heat.
Poppy seeds are an excellent source of minerals like calcium, magnesium, and zinc, which are vital for bone health, metabolism, and immune function.
Poppy seeds contain beneficial unsaturated fatty acids, including oleic and linoleic acid, which contribute to heart health when consumed as part of a balanced diet.
The combination of poppy seeds and onions provides dietary fiber, which can aid in digestion, promote gut health, and help with satiety.
This usually happens if the poppy seed paste is too runny or if there isn't enough binding agent. Ensure you use minimal water while grinding. If the mixture still feels loose, add an extra teaspoon or two of rice flour to bind it properly.
Posto Bora is a traditional delicacy best enjoyed in moderation. While poppy seeds offer minerals and healthy fats, the dish is shallow-fried, which adds calories and fat. Consider it an indulgent treat rather than a daily health food.
A typical serving of 3 Posto Boras contains approximately 210-230 calories, primarily from the poppy seeds and the oil absorbed during frying.
While you can try baking or air-frying them for a lower-fat version, the authentic taste and crispy texture are best achieved by shallow frying in mustard oil. Air-frying at 180°C (350°F) for 12-15 minutes, flipping halfway, can yield a decent result, though it will be drier.
Posto Bora is best eaten fresh. However, you can store leftovers in an airtight container in the refrigerator for up to one day. To reheat, warm them on a tawa (griddle) or in an air fryer for a few minutes to help them regain some of their crispiness.
Yes, you can prepare the ground paste and mix it with all ingredients except the onion and salt. Store it in an airtight container in the fridge for up to a day. Add the chopped onion and salt just before frying to prevent the mixture from becoming watery.
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