West Bengal

Posto bora

Name: Posto bora
Prep time: 2 h
Cook time: 25 min
Total time: 2 h 25 min
Yield: 4 servings
Cuisine: Bengali
Ingredients: 2/3 cup posto soaked poppy seeds (white poppy seeds); 1 small finely chopped onion; 2 finely chopped green chilli; 1 tbsp rice flour; Salt, to taste; 1/4 tsp kalo jeere nigella seeds; 3 tbsp for shallow frying mustard oil

Ground poppy seed fritters, crisp outside and soft inside. Bengal's favourite thing to do with posto.

25 minTime

5 gProtein each

mediumSpice

2hPlan ahead. Soak for 2 hours first; the 25 minutes come after.

The poppy seed habit3 chapters · 2 min read

Make it your way

Grandma's wayFreshly ground posto, kalo jeere and smoking mustard oil.

The original

240kcal

5 gprotein

5 gfibre

25minutes

Posto bora as Bengali homes fry it for lunch.

Per serving, worked out from the ingredient table. Grandma's way is the starting point the other versions are compared with.

Ingredients

Poppy seeds (white poppy seeds)⅔ cup posto, soaked

Onion1 small, finely chopped

Green chilli2, finely chopped

Rice flour1 tbsp

Saltto taste

Nigella seeds¼ tsp kalo jeere

Mustard oil3 tbsp, for shallow frying

Method

5 steps

1Drain the soaked posto and grind to a thick, smooth paste with as little water as possible.
2Mix in onion, green chilli, rice flour, nigella and salt.
3Heat mustard oil until it just smokes, then lower the heat.
4Drop spoonfuls, flatten slightly and shallow fry on medium, turning once, until golden brown.
5Drain and serve straight away.

Serve it like this

Serve hot beside plain rice and moong dal with a wedge of lime.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Posto bora

Make it your way

Ingredients

Method

Make it a meal