Thursday, 25 July 2013

Posto Bora / Poppy Seed Fritters

Although I just love any kind of cutlets anytime of the day but this Posto Bora is one of my childhood favourites. I can have it every day without any complain.
Poppy seeds are used extensively in preparing gravies but this can also be used as a dish on its own and soooo delicious.

The sweetness and lightness of these posto bora will always tempt you to have one more.
Adding less salt to Posto is always recommendable as it has a mild flavour and tends to get salty.


1 cup posto (poppy seeds) soaked for 2-3 hours
1 onion chopped
1 green chillies chopped
Salt to taste
Oil for shallow frying

Make a paste of posto. Mix everything except oil.

Now make tikkis of it and shallow fry.

Turn each side till it is golden brown.

Fry both sides till done.

  Enjoy with Steamed rice or on its own with your choice of sauces.


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