Air fryer recipe · Snacks
Postor Bora Poppy Seed Fritters
Nutty ground poppy-seed patties with green chilli, a Bengali comfort classic crisped without the usual oil bath.
- 20 minTotal time
- 185°CAir fryer
- 2Serves
- VegetarianDiet
Nutrition per serving
- 55kcal
- 0.6 gprotein
- 7.7 gcarbs
- 2.4 gfat
- 0.3 gfibre
Per serving, about 2 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- White poppy seeds (posto)1/2 cup
- Green chilli, minced2
- Rice flour2 tbsp
- Nigella seeds1/4 tsp
- Saltto taste
- Oil for misting1 tsp
Method
Soak and grind
Soak the poppy seeds in warm water for fifteen minutes so they soften, then drain and grind with the green chilli to a thick, coarse paste. Leave a little texture rather than a smooth puree, as that grip helps the bora hold shape.
Make the batter
Mix the poppy paste with the rice flour, nigella seeds and salt into a soft dough that just holds together. The rice flour soaks up extra moisture and crisps the surface, so add it a little at a time until the mix is not sticky.
Shape the bora
Wet your palms with a little water and pat small portions into flat, even discs. Keep them thin, no more than a centimetre, so the middle cooks through by the time the lacy edges turn crisp.
Preheat and mist
Preheat the air fryer to 185C for three minutes and brush the basket with a thin film of oil to stop sticking. Lightly mist the tops of the bora with oil too, so both faces brown into an even golden crust.
Air-fry the bora
Lay the discs in a single layer without crowding so steam escapes and each one crisps. Air-fry at 185C for 11 min, flipping once halfway, until pale gold with crisp, lacy edges.
