Coconut, poppy and sesame seeds pop - Bengali finger food
Any other dishes if Bengali people be asked of he or she likes it or not, has tasted it or not, or just heard of it or not, one can expect diverse answers but "Narkel Posto Bora" is one of those recipes, which a Bengali can never be unaware of. The answer is a unanimous "Yes". The desire is nostalgic for every one and that is "mayer hater posto bora and musur dal" [Poppy fritter and dal cooked by mother]. Global Bengalis may be more into international fusion food, but for posto bora they will prefer the recipe to be the traditional and original one. The signature one. Ordinary folks in Bengal use amani or panta to help keep their bodies cool in the humid heat. Nothing else tastes well in the sweltering heat, so at least one meal almost every day consists of kalai dal, aloo posto, poppy seed or posto bora, and old tamarind ambol.
By Barnali Dutta, published by Prasadam: February 7, 2015
Prep time: 10 min | Cook time: 10 min | Total time: 20 min Yield: 15 pcs | Serving size: 4 pcs | Calories per serving: 75 | 5 stars based on 11 reviews
- Poppy seeds paste: 2 tbsp,
- Shredded coconut: 1 tbsp
- Red lentil flour: 1 tbsp
- Green chili paste: 2 tsp
- Salt and sugar: to taste
- Sesame seeds: 1 tbsp
- Mustard oil: 1/2 cup
- Turmeric: 1 pinch
- Mix all the ingredients except the sesame seeds and mustard oil. Keep aside for 10 minutes.
- Heat oil on a nonstick tawa, make small flattened balls from the mixed ingredients, roll on sesame seeds and shallow fry until brown in color on both sides. Serve hot.