DIRECTIONS

Grinding the posto

1.Grind soaked posto: Soak the dried posto in water for a few hours. Then, drain the excess water and grind until it forms a coarse paste.
‍2.Dry-grind first, then add water: Dry-grind the posto seeds in short pulses. Then, add a few teaspoons of water and grind again until a thick, coarse paste forms.
3.Dry-grind first, mix water later: First, dry-grind the posto (don't add any water to the grinder). Transfer the posto to a bowl, and add water directly along with the other ingredients. Of the three, this method is our favourite. It lets you control the water when you mix it by hand. It also makes the grinder jar easier to clean.
4.Special mention; toast and grind: Toast the posto seeds on a hot pan for a minute before grinding. The toasted poppy seeds have a nuttier flavour, which you may prefer.

Now, on to the four variations of postor bora.

Postor bora for the purists

5.In a mixing bowl, add ground posto, water, salt, sugar, and green chillies. Mix well.
6.Compact them using your palms and turn them into small discs.
7.Fry in mustard oil until the outside becomes brown and crisp.