Kachha posto bora Recipe

Cooking Directions

• STEP 1.Soak the raw poppy seeds in water for 2-3 hours.
• STEP 2.Drain the water and grind the poppy seeds into a coarse paste.
• STEP 3.Add chopped onions, green chilies, ginger, and spices to the paste.
• STEP 4.Mix well and shape the mixture into small balls.
• STEP 5.Heat oil in a pan and deep fry the balls until golden brown.
• STEP 6.Remove from the pan and drain excess oil on a paper towel.
• STEP 7.Serve hot with chutney or as a side dish.

Cooking Tips

• Make sure to soak the poppy seeds for a few hours to soften them.
• You can adjust the amount of green chilies according to your spice preference.
• Serve the bora immediately after frying for the best taste and texture.

Storage and Serving

• Kachha posto bora is best served hot and fresh.
• Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat in a preheated oven or toaster oven for a few minutes before serving.