“Poppy Seeds” or popularly known in Bengali Cuisine culture as” Posto”, is a very fascinating ingredient rather spice, that makes itself as a ‘must-be’ in most of the special Bengali culinary events.
Well of course here, they are not used as sedative purpose but its mild flavors and nutty texture is what almost most of the people melt for. In spite of Poppy seeds being dense in calcium,magnesium, iron, phosphorous, potassium and other essential minerals, I am pretty certain, that when added to enrich any cuisine, they are devoured without even giving a second thought to it’s hidden qualities. 🙂
These poppy seed fritters are an excellent and quick item to be served as a starter or even as an accompaniment. The crisp crunch on the outside and the moist onions inside gives your palate an exciting experience of a whole new taste and trust me, you won’t stop munching them. 🙂
- 2 -3 tbsp of poppy seeds – available at any Indian store. I use a measurement of 1 tbsp/2 people. Soak them just about enough for 10-15 mins prior to grinding them into a coarse paste.
- 1 chopped onion
- 1-2 chopped green chilies
- 1 tbsp of desiccated coconut or freshly grated coconut, whichever is more handy to you.
- salt as per taste
- 2 1/2 tbsp of gram-flour (for binding purpose)
- oil to shallow fry
- In a mixing bowl, add the coarsely grind poppy seeds, the chopped onions and green chilies and the gram flour to make smooth & thick consistency.
- Add salt for seasoning and as per your taste.
- Heat enough oil in a non stick pan for shallow frying.
- Once hot, take a portion as much as a tablespoon can hold and gently shaping it, release it into the heated oil. Ensure to fry these fritter on low to medium flame so that they cook through.
- Flip sides when golden brown and they are ready to be drained of any excess oil and good to be served hot. ♥
These fritters can be a good change for a starter menu or just enjoyed over some hot chai. and lots of chit-chat. 🙂