East Indian

Posto Bora (Poppy Seed Fritters)

Name: Posto Bora (Poppy Seed Fritters)
Total time: 35 min
Yield: 4 servings
Cuisine: East Indian
Ingredients: 1/2 cup poppy seeds, soaked; 2 tbsp gram flour (besan); 1/4 cup onion, finely chopped; 1 green chili, chopped; 1/4 tsp turmeric; 1 cup mustard oil, for deep frying; 1/2 tsp salt

Rina @rina_b

Posto Bora (Poppy Seed Fritters) is East Indian home cooking, eaten at lunch and dinner. On the plate it is the cooked vegetable. Below is what usually sits beside it, what it does and does not contain, and what else to cook once you have made it.

35 min Medium Diabetic friendly Low carb High fiber Vegetarian Vegan Halal Gluten free Dairy free Pescatarian

Ingredients

Serves

The quantities follow this count.

1/2 cup poppy seeds, soaked
2 tbsp gram flour (besan)
1/4 cup onion, finely chopped
1 green chili, chopped
1/4 tsp turmeric
1 cup mustard oil, for deep frying
1/2 tsp salt

How to cook it

Soak the poppy seeds in warm water for 20 minutes, then grind into a thick, coarse paste.
Mix the poppy seed paste with the gram flour, chopped onion, green chili, turmeric, and salt into a thick batter that holds its shape.
Heat the mustard oil in a kadai until shimmering hot.
Drop spoonfuls of the batter into the oil and fry in batches, turning once, until golden and crisp, about 4 minutes.
Drain on paper towels and serve hot as a humble side with rice and dal.

Watch how to cook Posto Bora (Poppy Seed Fritters)

Someone making it start to finish, so you can see what the steps look like.

Serve it with

A East Indian dinner is a plate rather than a single dish. These are the courses that normally sit beside Posto Bora (Poppy Seed Fritters), read from the same composition Dinejot builds a real meal from.

The dish at the centre
- Aloo Posto (Potato in Poppy Seed Paste)
  
  35 min
The protein alongside
- Arhar Dal (Bihari-Style Toor Dal)
  
  30 min
What it is eaten with
- Bajra Bhakri (Pearl Millet Flatbread)
  
  35 min

A course labelled with another kitchen's name comes from a cuisine in the same family, which is where this plate usually borrows it from.

Safe at your table

Dinejot tracks ten allergens and tags every one of them by hand. Posto Bora (Poppy Seed Fritters) carries none of them. That is a checked answer rather than an ingredient list nobody read.

Every tracked allergen in Posto Bora (Poppy Seed Fritters)
Allergen	In this dish
Peanuts	No
Tree nuts	No
Dairy	No
Gluten	No
Shellfish	No
Eggs	No
Soy	No
Fish	No
Sesame	No
Coconut	No

These tags are set by a person rather than inferred from an ingredient list, and they describe the recipe as written here. Read the labels on whatever you actually buy.

What it brings to the plate

Estimated, per serving

Calories: 200 kcal
Protein: 5 g
Carbs: 10 g
Fat: 15 g
Fiber: 3 g
Sugar: 1 g
Sodium: 280 mg
Saturated fat: 2 g

Estimated values. Actual nutrition varies with ingredients, brands, and how you cook.

When to cook it

Posto Bora (Poppy Seed Fritters) takes about 35 minutes from a cold stove to the table, and the cooking itself is a fair bit of work. It is eaten at lunch and dinner. Nothing in the calendar rules it out, so it is a year round dish.