Postor bora

Bong Eats presents several versions of postor bora, drawing on recipes and techniques sent in by its viewers. This selection follows the source’s simple poppy-seed version, shaped into small fried discs.

The selected grinding method dry-grinds the poppy seeds first. Water is mixed in later in the bowl, rather than added to the grinder.

The ground poppy seeds are mixed with that water, salt, sugar and green chillies. The mixture is compacted with the palms into small discs.

The discs fry in mustard oil until their outsides become brown and crisp. The same poppy-seed mixture forms the body of each fritter.

The source also documents onion, lentil and potato versions, as well as other suggested additions. Those separate formulas illustrate the range within postor bora; this profile follows the plain selected version.