Posto bora is a rare delicacy cooked in the every Bengali household, made up with poppy seeds (posto), which is an integral and popular flavorful ingredient in any Bengali kitchen. Apart from its flavor, poppy seeds are a great source of fatty acids, calcium and carbohydrates. It enhances the enzymes too. Poppy seeds are really expensive, but these boras (small fritters) are trully yummilicious and mouthwateringly tasty. This time I added grated coconut in it, tastes really amazing! Can be eaten with steamed rice and plain dal.
1/2 Cup Poppy Seeds (khus khus / posto)
2 tbsps Grated Coconut
2 tbsps Rice Flour
2 tbsps finely Chopped Coriander Leaves
2-3 Green Chillies (as per taste)
4 tbsps Oil
Salt to taste
Grind poppy seeds and green chillies together by adding a little water to make a coarse paste. (this raw paste known as 'Kancha Posto') Transfer the paste to a bowl now.
Combine grated coconut, rice flour and salt with the poppy seeds paste now.
Add finelly chopped coriander leaves in it. Mix nicely and set aside.
Heat oil in a pan or wok. Take a small portion from the mixture, give a shape of flatten ball and put it on the hot oil. Add 3-4 fritters at a time.
Shallow fry till golden brown. Drain oil and remove those fritters on a papper towel to absorb the excess oil. Follow the same process for rest of the fritters.