Thursday, November 10, 2016

Postor Bora..

What is food? something we take when we feel hungry? or something we can't resist even if we are full? or as my nine year old is prompting me " Ma, food is something we need to take for growth and energy" (her science class influence of course).

I think food is beyond and above all these definitions. It's not only calms down the hungry rat rumbling inside our stomach but much more than that. Food is something that satisfies our soul, it's a memory that lingers throughout our life, a taste from childhood, an aroma that triggers thousands emotions, that evokes the memory of someone very close to you, making them and the moment immortal.

So when Sayantani, a co-blogger and member of Kolkata Food Blogger announced an event on comfort food and asked me to contribute, I thought what it should be? which one is it? a dish that I can never say no to, a dish that can uplift my mood, a dish so simple to prepare but so exotic to the taste buds. Frankly there are many. I can keep on talk about my favorites day long, to choose one out of them was a bit tough but "Postor Bora" won with a big vote from my little one. Even she agreed "Ma Posto is better than pasta". Thanks to the Bong genes.

Posto or poppy seed is an integral part of Bengali kitchen. From the famous 'Alu posto' (potato with poppy seed paste) to 'Rui Posto' (fish cooked in poppy seed paste), white poppy seed is extensively used in every Bengali household. In Postor bora, poppy seed is the main ingredient. A paste of poppy seeds mixed with onion and green chilies are fried in mustard oil till brown and served with steaming hot rice. Whenever I'm in hurry or coming back to home from a trip I make postor bora. They are quick, easy but treat for soul. Even when I feel down the weather I make these for me. I don't need anything else to finish a plateful of rice if I have postor bora to go with.

Things needed to make Postor Bora:

(Makes 8-10 fritters)

  • Posto or white poppy seeds: 1/3 cup
  • Onion (very finely chopped): 1/4 cup
  • Green chilies (finely chopped): 1-2 tbsp (as per choice)
  • Onion seeds or kalo jire: 1/2 tsp
  • Rice flour: 1-2 tbsp
  • Salt to taste
  • Mustard oil: 2 tbsp
  • Water to make paste

Steps of making Postor Bora:

1. Soak the poppy seeds with hot water for 1 hr. Strain and grind to smooth paste. Do not add too much water while making the paste. The poppy seeds can be ground dry, then water can be added to make paste. Green chilies can be added while grinding the poppy seeds.

2. In a bowl take poppy seed paste, finely chopped onion, green chilies, kalo jire (onion seeds), salt and rice flour, mix well. The rice flour works as a binder, adjust the amount accordingly. try not to add too much or else it will affect the taste of the fritters.

3. In a heavy bottom frying pan heat oil, preferably mustard oil. When the oil is hot place small dollops of poppy seed batter, flatten it with the back of the spoon or a spatula. Fry till brown on both sides. Serve hot with steaming hot rice.

This post is going to the Comfort Food event hosted by Sayantani, of A Homemaker's Diary, the featured blogger for this week from Kolkata Food bloggers

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