Postor Bora
These crisp Bengali poppy seed fritters are nutty, lightly spiced, and wonderfully simple. Ground posto mixed with onion and green chili is shaped into small patties and pan-fried until golden.
For 8 servings
- prep · ~30 min
Soak the poppy seeds.
Rinse the poppy seeds well and soak them in enough water for 30 minutes to soften.
- mix · ~5 min
Grind and mix the bora mixture.
1.Drain the soaked poppy seeds well.2.Grind them to a coarse paste with a little water.3.Transfer the paste to a bowl and add onion, green chili, and salt.4.Mix well until the mixture holds together. - assemble · ~3 min
Shape the bora.
Divide the mixture into 8 equal portions and flatten each one into a small round patty.
- fry · ~8 min
Pan-fry the bora.
1.Heat mustard oil in a frying pan over medium heat.2.Place the patties in the pan without crowding.3.Cook until the bottom is golden and crisp, about 3 to 4 minutes.4.Flip and cook the other side until golden and cooked through, about 3 to 4 minutes more. - serve
Serve hot.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Drain the soaked poppy seeds very well before grinding, or the bora mixture will turn loose and hard to shape.
- 2Grind the posto to a coarse paste, not completely smooth; that texture helps the fritters stay nutty and crisp.
- 3If the onion releases too much water, let the mixed batter rest 5 minutes, then reshape just before frying.
- 4Wet or lightly oil your fingers while shaping so the patties flatten neatly without sticking.
- 5Keep the patties small and fairly thin so the center cooks through before the outside gets too dark.
- 6Fry on medium heat only; high heat can brown the mustard oil quickly while leaving the inside pasty.
- 7Serve immediately after frying for the best contrast between the crisp crust and soft posto center.
Adapt it for your goals.
Jhal
Add extra green chili for a sharper, hotter bora that pairs especially well with plain steamed rice.
no onionNo-onion
Skip the onion for a simpler posto-forward version, useful when you want a cleaner, nuttier flavor.
shallow friedShallow-fried
Use a little less oil and cook the patties on a well-seasoned tawa; good if you want a lighter finish.
narkel postoNarkel-posto
Mix in a little fresh grated coconut with the ground posto for a sweeter, softer Bengali-style variation.
Why this is on our healthy list.
Seed-Based Good Fats
Poppy seeds and mustard oil contribute satisfying fats that make these fritters rich and filling.
Aromatic Heat Without Heavy Spicing
Green chili adds strong flavor and gentle heat, so the dish stays lively without needing many ingredients.
Plant-Derived Minerals
Poppy seeds are known for providing minerals from a seed source, making the dish more substantial than a plain snack.
Frequently asked questions
Usually the soaked poppy seeds were not drained enough, or too much water was used while grinding. Keep the paste thick and mix after adding onion, since onion releases moisture.
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