Posto'r Bora- Pan Fried Poppy seed paste Fritters

We have had a good spell of rain to cool off the raised summer temperature over here. And fried stuff specially fritters are integral part of rainy season /Monsoon. I generally don’t do much fried stuff specially pakodas or cutlets these days. But that was a different day. I had some poppy seed paste (posto bata) and I was reluctant to use it in a Jhinge posto( ridge gourd with poppy seeds paste - recipe link-Here) or aloo posto ( potatoes with poppy seed paste - recipe link- Here) nor I was interested to make posto murgi ( chicken with poppy seed paste Recipe Link Here).
I asked my better half and my daughter about Posto’r bora and they absolutely liked the idea of having them.

I recalled, my mother making posto r bora in a deep fry pan/kadai as kind of deep fried. However, I have shallow fried them over Tava/iron skillet. This time I had a non-stick tava, which I utilized for this purpose.

Here is how, I have prepared them

Posto’r bora- Pan fried Poppy Seed Fritters

Recipe requirements (Makes 6-8)

• 100 gms of poppy seeds
• 4 tbs of besan
• 1 tsp of red pepper powder
• 1 tsp of freshly grounded black pepper
•  Half cup of chopped onion
• 2-3 green chillies finely chopped
• 1 tsp of grated ginger
• Salt as per taste
•  4-5 tbs of cooking oil

Method

• Soak poppy seeds for about 3-4 hrs in water. Grind them into to a smooth paste in a mixer grinder with some water.
• In a big mixing bowl, take the smooth poppy seed paste, chopped onion, chopped green chillies and grated ginger. Add in besan/black gram flour.
• Add in red pepper powder, freshly ground black pepper and salt.
• Now whisk and mix the contents very well.
• Heat up a flat fry pan or iron skillet. Now when the pan is ready, add in 1-2 tsp of cooking oil.
• Now with the help of spoon, drop the fritter batter on the hot fry pan. Spread the batter so that they become somewhat flat. Make about 4 fritters at one time. Now drop some more oil, by sides of the fritters for an even fry.
• It takes about 3-4 mints each side for proper frying at medium flame. Take out and drain over kitchen towels. Serve and enjoy with warm cooked rice or tea as snacks.

Happy Cooking Friends