Posto bora is a rare delicacy cooked in the bengali household. Also known as poppy seed cakes, these posto (poppy seed) boras (small round cakes) are mouthwateringly tasty. Can be eaten with steamed rice and plain daal.
Posto / poppy seeds – 1 cup
Green chilies – 3 finely chopped
Green chilies – 2 for grinding
Onion – 1 finely chopped
Maida / besan – 3 to 4 tbsp
Salt & sugar to taste
Mustard oil for frying
1. Soak the posto in water along with a pinch of salt for 30 minutes.
2. Now in a grinder add the posto with the water and 2 green chilies. Make sure the mixture turns in to a smooth paste with no grains visible.
3. Now in a bowl add chopped onions, green chilies, ground posto and mix well. Add salt and sugar. Some like it sweet and some like it salty. Add the seasoning as per your taste. Add the besan or maida so that it binds well and the mixture no longer remains runny. Now add a little bit of mustard oil and mix well.
4. In a non-stick pan, heat little bit of oil. Make small round cakes and gently put them in the pan one by one. Fry them in the medium heat so that they don’t burn. Turn the boras once they are done to cook on the other side.
5. Once done, drain the boras in a paper towel. You posto bora is ready to eat. Serve hot.