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