4 servings

Cooking Time

30 minutes


Postor bora for the purists

  • 100 g ground posto
  • 60 g water
  • 3 g salt (½ tsp)
  • 4 g sugar (½ tsp)
  • 8 g green chillies

Postor bora with onions

  • 100 g posto
  • 3 g salt (½ tsp)
  • 4 g sugar (½ tsp)
  • 8 g green chillies
  • 24 g onions
  • 12 g grated coconut
  • 6 g mustard oil
  • 50 g water

Dal diye postor bora (with mosur dal)

  • 30 g ground posto
  • 70 g ground dal
  • 4 g salt
  • 6 g sugar
  • 6 g green chillies
  • 8 g mustard oil

Alu diye postor bora (with potatoes)

  • 75 g boiled potato
  • 25 g ground posto
  • 15 g onions
  • 3 g salt (½ tsp)
  • 6 g green chillies
  • 6 g mustard oil

Coming from a Bangal household, I had honestly never eaten postor bora before, so we thought—why not combine all of our knowledge to create one ultimate postor bora recipe? We received over 300 emails with not just family recipes of our viewers, but ingenious tips and techniques for perfecting postor bora.

After trying all the recipes, we have realised that each variation adds a lovely twist to the postor bora. Hence, instead of presenting one ultimate postor bora recipe, we decided to show all the major variations that we found out about. Starting with the grinding method to the choice of adding fillers and flavours, each step can be done in a number of ways. We have listed out more than one way, letting you choose whichever you think suits your taste, day, and mood the best. We don't like cooking exactly the same way everyday. So just knowing all these variations that are possible makes everyday food a lot more exciting.

Recipe Notes

  • The posto should not be ground too fine else the bora will turn into a solid pasty disc. Very little water should be added during grinding so that the ground posto can be formed into boras.
  • Almost all our contributors agreed that grinding the posto on a stone shilnora allows maximum control over the texture. But for the sake of convenience and with some practice, it is also possible to grind posto in an electric grinder.
  • Every grinder is different. So it takes one or two attempts to figure out how long to grind to get the right texture.
  • The version named postor bora for the purists really lets the posto flavour shine. The outside is crispy and brown, while the inside remains creamy.
  • Some like their postor bora to be a little more wet, which means that the inside of the bora is going to stay even more moist. If that is what you prefer, you will not be able to shape your boras into clean rounds; instead, they will be a little ragged around the edges.
  • Most of our contributors agreed that every 100 g of posto can make around 5 to 8 boras. This size allows each person to get a few boras per head. Another way to go is to make one large bora per person with a fistful of posto bata. We loved the contrast of crisp, crust and the soft interior of this jumbo-sized postor boras. This one requires a heavy dose of posto so don't operate heavy machinery afterwards.
  • Postor bora with onions was the most popular recipe that we got from our contributors. This has all the ingredients of the first recipe with some additions.


Grinding the posto

There are three posto grinding techniques that most of our contributors shared with us.

  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.

I. Postor bora for the purists

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

II. Postor bora with onions

  1. Chop onions and green chillies. Grate coconut.
  2. In a mixing bowl, add ground posto, chopped onions, grated coconut, salt, and sugar. Drizzle mustard oil on top. Add water.
  3. Mix well. Form into small discs.
  4. Heat the pan (for a good crust, use an iron pan or skillet). Add mustard oil.
  5. Flatten the postor bora. You can coat the boras with an additional layer of raw posto for presentation and crunch. This is mostly ornamental.
  6. Fry until the outside becomes golden and crisp.

III. Dal diye postor bora (with mosur dal)

  1. Soak mosur dal for 2 hours.
  2. Grind with very little water and two green chillies. Keep the grind coarse.
  3. In a mixing bowl, add posto and dal, both ground. Add salt, sugar, and chopped green chillies. Drizzle mustard oil on top. Mix well.
  4. Shape into small balls. Heat mustard oil in a pan. Fry the bora on low heat until crisp.

IV. Alu diye postor bora (with potatoes)

  1. Boil potatoes. Chop onions and green chillies.
  2. In a mixing bowl, add boiled potatoes, ground posto, onions, green chillies, salt, and sugar. Drizzle mustard oil. Mash potatoes and mix everything together.
  3. Shape them into small balls. Flatten the balls to increase the frying surface area.
  4. Heat mustard oil in a pan. Fry until the outside becomes brown and crisp.

Some interesting additions

  1. You can add finely chopped ginger or garlic to the ground posto. You can also add ginger and garlic while grinding the posto.
  2. You can add chopped cashew nuts and chopped raisins to the paste.
  3. While forming the disc, make a small dent in the middle. Put a raisin in it. Using your finger, seal the dent. Shape it using your fingers. The sweetness of the raisin creates a nice contrast with the salt and the heat.
  4. You can add kalo jeere or nigella seeds to the paste.
  5. Some even like adding toasted cumin seeds to the paste.
  6. An excellent suggestion that we received was adding some yellow mustard paste to the ground posto.


  • Iron skillet
Blue leaf mixer grinder


Blue leaf mixer grinder

Seasoned Cast Iron Skillet


Seasoned Cast Iron Skillet

12 inch

Victorinox 7 inch santoku chef's knife

Victorinox 7 inch santoku chef's knife


  • Mixer Grinder
  • Stove