"Posto Narkel er Bora (Poppy seeds and coconut fritters)” was not as popular in our home during my childhood, as it supposed to be. Maa used to prepare so many dishes with coconut or poppy seeds but I can’t remember she made "Posto Narkel er Bora (Poppy seeds and coconut fritters)” single time in our home. The first encounter with this dish was at my Baro pisi’s (my fathers elder sister) place. In my university days, once, after Durga puja we all family members went to Baro pisi’s place for Bijoya (A custom where people greet each other after the immersion of Maa Durga’s idol). There I first had it with the hot steamed rice and Mung Daal. Immediately I liked it very much, I still remember, that time I had two of that fritters with the Daal and deep down inside I was wanting to have 2-3 more, but somehow I felt very shy and couldn’t ask for it :P. In my in-laws house, also they usually rarely make anything with poppy seeds or coconut. So after my marriage when I shifted Bengaluru with Himel and took all the kitchen charge in my hand, I revisited all the recipes, all the dishes that I like to eat :). Luckily Himel also loves to have any preparation made with poppy seeds so we both enjoy "Posto Narkel er Bora (Poppy seeds and coconut fritters)" a lot. And the good thing is I don’t have to go through the hassles of grating the coconuts, I can easily get readymade shredded coconut at shops here, as fresh as the whole one, so I prepare it often now a days.
Today I am presenting you the recipe of "Posto Narkel er Bora (Poppy seeds and coconut fritters)” from my kitchen.
Tips:
I have ground the poppy seeds and coconut separately, if you wish you can grind them together. Just at first, dry grind the poppy seeds then add green chillies, grated coconut and a little bit of water to the jar and grind them together.
While adding water, do it carefully, we need a coarse lumpy paste which can hold in shape together. If the paste is bit runny then add little amount of whole wheat flour at a time and mix well.
The fritters are very delicate, it can break easily so handle gently.
The "Posto Narkel er Bora (Poppy seeds and coconut fritters)" are supposed to be little sweet with a hint of spiciness of green chillies. Adjust the sugar and salt according to your preference.
Posto Narkel er Bora (Poppy seeds and coconut fritters)
Preparation time: 10 minutes
Cooking time: 15 minutes
Servings: makes 10
Ingredients:
1 cup (100 g) fresh coconut, grated
1.5 tbsp (15 g) white poppy seeds
4-5 green chillies
1/2 tsp nigella seeds
1.5 tbsp whole wheat flour
Sugar to taste
Salt to taste
Enough oil for shallow frying
Recipe:
First dry grind the poppy seeds, then add a little bit of water along with 2 green chillies. Again grind them until coarse paste forms. The paste should not be runny. Remove from grinder jar and keep it in a bowl.
Next grind the grated coconut with small water until coarse but not runny. Remove it too and keep it aside.
Now slice the rest of the chillies thinly.
Take a mixing bowl and add the poppy seeds paste, coconut paste, green chilli slices, nigella seeds, whole wheat flour along with sugar and salt. Mix all together nicely until they can hold a shape. If the mixture is runny, add more flour.
Now check for seasoning and adjust accordingly. Portion the mixture equally and shape into a small disc shaped fritters one by one. These will make 10-12 fritters.
Take enough oil in a frying pan to shallow fry the fritters. Heat it in medium high heat. When the oil starts to smoke lightly, carefully drop the fritters one by one in the oil.
Now fry them out and when one side of the fritter turns golden brown, turn the fritter over with the spatula to get golden colour on the other side. It will take 7-8 minutes in total.
Once they turn deep golden brown in both the sides, take them out in kitchen towel to soak excess oil before serving.
Serve it hot along with rice and daal.
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