Wednesday, January 9, 2013

Narkel Posto Bora - Coconut Poppy Fritters

Narkel Posto Boda is a delicacy in Bengal, sold at overpriced rates in some restaurants across Bengal
and outside. I remember shelling out 200 rupees for a plate of 8 of these bodas two years back in
Bangalore. Posto is expensive compared to many other culinary ingredients; hence anything cooked
 with posto is a pricey affair. But if you manage to cook posto delicacies at home, you will feel fewer
pinches in your pocket. 

Narkel Posto Bora is one of the items I like to eat with a combination of rice and plain Butter
Masoor Dal. Although, you can have it as snacks in the evening with a cup of tea, but in Bengal it is
better served as an accompaniment to rice and dal. 

Ingredients:                                          Cooking time: 20 minutes
ü  1/2 of a coconut (grated)
ü  100 gm poppy seeds
ü  5-6 green chillies (finely chopped)
ü  2 tbsp all-purpose flour
ü  1 tbsp rice flour
ü  Salt to taste
ü  1 tsp sugar (optional)
ü  White oil
1) Boil the poppy seeds for 2-3 minutes in microwave. Then grind into smooth paste. (Boiling would turn the poppy seeds softer making the grinding easier.)
2) Now in a mixing bowl, mix together poppy paste, grated coconut, green chillies, all-purpose flour, rice flour, salt and sugar. You may toss 1-2 tsp of raw poppy seeds into the mixture to make the fritters crunchier. Make small balls out of the mixture and flatten pressing between your palms.
3) Some people roll the balls on poppy seeds before tossing into the hot oil for deep frying. You may also do that, but I skipped that step.
4) Deep fry on medium low heat till the fritters are golden brown in color.
5) Serve hot with tea, coffee or like me with the leftover of Semolina Khichuri, which tasted more delicious a day old.

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