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
Soak the poppy seeds in cold water for 30 minutes. Then drain them, tip them into a blender and blend to a paste.
Add the paste to a bowl with the rest of the ingredients, except the oil.
Heat the oil in a frying pan over a medium heat.
While the oil is heating, make 8 to 10 golf ball-sized balls from the poppy seed mixture and then flatten them.
Once the oil is hot, lower the temperature. Cook the boras, in batches, until golden and crispy on all sides.
Remove the boras with a slotted spoon and transfer to a plate lined with kitchen paper to drain the excess oil.
Serve hot with sliced shallot or onion and mint and coriander chutney.