Posto Chhoriye Alu Narkoler Bora (Potato Coconut and Poppy Seeds Fritters)

Ours was a staunch non-vegetarian household where every day in our childhood a fish dish was a must at lunch. Mutton was a rule on Sundays. There was no exception in that routine. Chicken had no entry, nor even the chicken eggs. In such a household strict vegetarian meal were cooked only during the Durga Puja, Vasant Panchami and Kojagori Lakshmi Puja. Sometimes if we found vegetarian only dishes prepared at lunch, we used to ask Ma – Is there any puja today? Such was our childhood.

But, one vegetarian dish I always look around for was a fritter which Ma used to prepare in a jiffy whenever I asked for. That was Posto Chhoriye Alu Narkoler Bora (Potato Coconut and Poppy Seeds Fritters). This was something which I preferred over many favourite non-veg dishes, and sometimes I used to finish up my lunch having only rice, lentil soup (Musurir dal) and a plateful of these Boras.

Today, I am sharing Ma’s Posto Chhoriye Alu Narkoler Bora (Potato Coconut and Poppy Seeds Fritters). Since my in-laws are from Kolkata, their Postor Bora is characteristically different for which Posto is ground and the Boras are shallow-fried.

Posto Chhoriye Alu Narkoler Bora

Ingredients:

1. Alu – 3 to 4 (300 g approx.)
2. Grated coconut (Fresh) – ½
3. Green chili – 2 to 3 as per taste
4. Coriander leaves – A small bunch
5. Posto / Khas khas / Poppy seeds – As required (2 to 3 tbsp. approx.)
6. Cornstarch / Edible arrowroot powder – 1 heaped tbsp.
7. Kalojire / Kalaonji / Nigella seeds – A pinch
8. Salt – Add to taste
9. Mustard oil – Adequate for deep frying Boras

Processing:

1. Boil potatoes with skin.
2. Cool and skin potatoes and grate to get the pulp without lumps. Keep aside.
3. Grate coconut a bit smooth, but do not add water.
4. Clean, wash and chop coriander leaves finely. Keep aside.
5. Finely chop green chilies.
6. In a mixing bowl take grated potato, grated coconut, coriander, chili and salt as desired. Mix all ingredients finely.
7. Sprinkle cornstarch / arrowroot powder and give it a thorough mix.
8. The dough is ready. Keep aside.

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Preparation:

1. In a plate spread some Posto.
2. Take a small portion of the dough and between palms roll into a ball and then press for giving it a thick disc / coin shape.
3. Place the disk on spread Posto.
4. Repeat and prepare all disks.
5. From above sprinkle some more Posto evenly.
6. Tap the disks so that the Posto danas stick to the disks.
7. Heat mustard oil on high in a flat based deep frying pan.
8. When smoke evaporates reduce it to medium and drop the Boras as much as you can but avoiding one to sit on others.
9. Adjust heat from high to medium, but never reduce it to minimum. If on reduced heat the coconut will start releasing oil and all will be foamy. Even, there is possibility that the disks may disintegrate. So, all you have to do is to take care while deep-frying your Boras.
10. When the boras turn golden, take them out and keep on kitchen tissue to absorb extra oil.
11. Transfer on to a serving plate.
12. Posto Chhoriye Alu Narkoler Bora (Potato Coconut and Poppy Seeds Fritters) is ready to eat.

Serve these fritters as it is as snack. One may enjoy these crispy fritters over a drink of choice. But, I always recreate my childhood foodie-self having these fritters with dal-bhat meal with a squeeze of Gondhoraj Lebu.

Friends, enjoy every bite of these simple but extraordinarily tasty Boras. I am sure you will thank me for this dish.

Happy cooking nostalgic family recipes.

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About the Author

Debasish Bhattacharya ( 20 Posts)

A freelancer consulting Social Development Specialist, Debasish works in large-scale infrastructure development projects in India and abroad as well. An Anthropologist turned Regional Planner Debasish (Shibaji) is fond of several activities from writing travelogues to cooking, from sketching, painting, photography to dress designing, embroidering to choreographing. Whenever he feels, in the early mornings or dead of nights, he sits with doing something creative that is so close to his heart.
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