Recipe: Posto Boras (Poppy Seed Fritters)

Photo: Del Sneddon

Posto Boras are white poppy seed fritters traditionally cooked in Bengali households. But they're also a hit in our own household where they disappear within minutes when we have friends over.

You can serve these mouthwatering fritters as a side dish with a main meal, as a sharing platter, or eat them as a snack garnished with chillies, onions and a dollop coriander chutney—although it's hard to stop at just one or two. Oh, and they're also a cinch to whip up at the last minute.

Featured in Zaika: Vegan Recipes from India by Romy Gill.

Makes 8-10 fritters


  • 100g white poppy seeds

  • 4 green chillies, seeds in, chopped

  • 1 small onion, chopped

  • 1 tsp grated fresh root ginger

  • 1 tsp salt

  • 1 tsp cumin seeds

  • Mustard or rapeseed oil, for shallow-frying

  • Sliced shallot or onion, and mint and coriander chutney, to serve