Posto Bora

1. 1
   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.
2. 2
   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.
3. 3
   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.
4. 4
   serve

   Serve hot with steamed rice and dal.

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