Bengali posto bora / khus khus vada / poppy seeds fritters

BENGALI POSTO BORA / KHUS KHUS VADA / POPPY SEEDS FRITTERS

BY KUSUM UMASHANKAR

Posto / Khus khus / Poppy seeds is an absolute favourite among Bengalis.

Postor Bora is one ancient recipe which has maintained its presence remarkably in Bong kitchens for decades. It is a very simple and easy recipe which can produce a dozen fritters in a jiffy. All we need is smoothly blended posto bata (poppy seed paste).

Posto’r Bora tastes best with bhaat, dal and aloo sedhho (steamed rice, lentil and smashed potatoes). It tastes also good with tea as quick snack.

INGREDIENTS

• Khus khus / poppy seeds – 150 grms [1 cup roughly ]
• Green chilli – 3 or 4 or as per taste
• Rice flour – 1 tbsp [ for binding ]
• Finely chopped onion – 1 medium size
• Salt to taste
• Oil / mustard oil to fry

Tastes  better when fried in mustard oil . Mustard oil plays a important role in taste of postor bora , it enhances the flavour of poppy seed.

CLICK ON THE LINK FOR FULL VIDEO – https://www.youtube.com/watch?v=Rl70PQRQNI8&t=12s

https://www.youtube.com/watch?v=Rl70PQRQNI8

PREPARATION

Pick and clean the poppy seeds .

Soak the poppy seeds for 3 hrs in adequate water .[ ½ cup water ]

Transfer the soaked poppy seeds to a strainer ,to drain off the excess water .

Transfer soaked poppy seeds into blender jar along with green chillies and grind into a coarse paste. Do not add any water.

Now sprinkle 2 or 3  tsp water and grind again until smooth paste.

Transfer to a bowl add salt + onion + rice flour and mix well .

Take a small portion of mixture at a time and roll on greased palms to form a small ball and flatten it into a patty .

Heat oil / mustard oil in frying pan.

Arrange the patties on the pan one by one.

Don’t crowd the pan .

Fry on medium flame for 5 mins or until slightly brown in colour. Flip gently  as they are very fragile and cook on other sides for another 4-5 mins.

Drain and remove on paper towels to absorb excess oil .

Serve hot with rice and dal as a meal or with chai on snack time.

Serve immediately , they don’t taste good when cold or refrigerated.

NOTES

1. If the vadas break while frying ,you can add more rice flour for binding .don’t add too much as it spoils the taste .
2. We can add 2 tbsp grated coconut for variation .
3. Instead of rice flour some use wheat flour or maida
   Always add salt in small amounts to posto. Due to its mild flavour, it tends to get salty very fast. So always taste and then add salt.
4. It is a very simple and easy recipe.
5. To reduce soaking time soak the poppy seeds in warm water .
6. If the posto is not good, you will get a bitter taste. Good posto always tastes sweet and fresh.

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