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Crispy, nutty poppy seed fritters, a classic Bengali delicacy. These savory patties are made from a coarse paste of poppy seeds, green chilies, and shallow-fried in mustard oil until golden. A perfect side with dal and rice.
Soak the Poppy Seeds
Grind the Paste
Prepare the Fritter Mixture
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Crispy, nutty poppy seed fritters, a classic Bengali delicacy. These savory patties are made from a coarse paste of poppy seeds, green chilies, and shallow-fried in mustard oil until golden. A perfect side with dal and rice.
This bengali recipe takes 35 minutes to prepare and yields 4 servings. At 292.41 calories per serving with 7.47g of protein, it's a moderately challenging recipe perfect for lunch or dinner or side or snack.
Shape the Boras (Patties)
Shallow Fry the Boras
Serve
Add 1 tablespoon of finely chopped coriander leaves or 2 tablespoons of freshly grated coconut to the mixture for a different flavor profile.
For a spicier kick, add 1/4 teaspoon of red chili powder along with the green chilies, or simply increase the number of green chilies.
If rice flour is unavailable, you can use 2 tablespoons of besan (gram flour) as a binder. This will slightly change the taste and make the fritters a bit softer.
Poppy seeds are an excellent source of minerals like manganese, which is essential for bone health and metabolism, as well as calcium, magnesium, and phosphorus.
The seeds contain beneficial unsaturated fatty acids, including oleic and linoleic acid, which are important for heart health.
Poppy seeds offer a good amount of dietary fiber, which aids in digestion, promotes satiety, and helps maintain stable blood sugar levels.
This is the most common issue and is almost always caused by a runny poppy seed paste. Ensure you drain the soaked seeds thoroughly and add minimal to no water while grinding. The paste must be thick enough to hold its shape. If it's still too wet, add an extra teaspoon of rice flour to bind it.
Postor Bora is a treat to be enjoyed in moderation. While poppy seeds offer minerals and healthy fats, the dish is shallow-fried, which adds calories and fat. It's a traditional delicacy rather than a daily health food.
One serving of Postor Bora (approximately 4 pieces) contains around 200-250 calories, depending on the amount of oil absorbed during frying.
Yes, you can. The traditional recipe often includes onion for flavor and texture, but you can omit it for a simpler version, especially for religious occasions where onion is avoided. The taste will be more focused on the nutty flavor of the poppy seeds.
While you can try, the authentic texture and taste of Postor Bora come from shallow frying in mustard oil. Baking or air-frying will result in a much drier, less crispy, and different-tasting product. If you try, brush them with oil and air-fry at 180°C (350°F) for 12-15 minutes, flipping halfway.
Postor Bora is best eaten fresh. However, you can store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat them on a hot tawa (skillet) or in an air fryer for a few minutes to regain some of their crispness.