Preparation

• Rinse the poppy seeds and soak them in warm water for about 2 hours. This helps them soften and makes grinding easier.
• Drain the water, then grind the soaked poppy seeds with the green chilies and a splash of water. Aim for a coarse, slightly grainy paste — not too smooth. (Traditionally, it’s ground on a shil-nora stone slab.)
• Mix the chopped onion and salt into the posto paste. Stir until it all holds together like a thick batter. If it’s too runny, add a spoon of rice flour or chickpea flour to bind (optional).
• Scoop small portions (about 1 tablespoon each) and shape them into round, slightly flattened patties.
• Heat mustard oil in a skillet over medium heat. Once it starts to shimmer (you’ll smell that distinct mustard aroma), gently place the fritters in the oil. Fry until golden brown and crisp on both sides. Avoid overcrowding the pan.
• Remove the boras and place them on paper towels to drain excess oil.
• Enjoy Postor Bora hot with steamed rice and masoor dal, or as a crunchy tea-time snack. Drizzle a little mustard oil or serve with a wedge of lemon for extra zing.