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Using your best judgment is just another one of the many ways that you may make healthy decisions from a lunch menu. This can be best done by examining dinner pictures onto a single menu. It is also recommended that you avoid foods overrun with broccoli, cheese and even sour cream. If your selection includes these fattening condiments, then make sure you ask for a reduced amount.
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We hope you got insight from reading it, now let’s go back to til narkol postor bora (sesame coconut and poppy seed fritters) recipe. To make til narkol postor bora (sesame coconut and poppy seed fritters) you only need 9 ingredients and 1 steps. Here is how you achieve that.
The ingredients needed to prepare Til narkol postor bora (Sesame coconut and poppy seed fritters):
- Provide 2 tbsp til (sesame seeds)
- Take 2 tbsp posto (poppy seeds)
- Prepare 4 tbsp grated coconut
- You need 4 green chillies chopped
- Use 1/2 tsp kalonji (nigella)
- Provide 1/4 tsp baking soda
- Take To taste salt and sugar
- Provide 4 tbsp wheat flour
- Prepare 1/2 cup mustard oil
Instructions to make Til narkol postor bora (Sesame coconut and poppy seed fritters):
- Soak til and posto separately for 1/2 hour.Grind both to a fine paste with little water.Grind coarsely or grate coconut.Mix til posto paste with coconut.Add wheat flour.Sprinkle baking soda, chopped green chillies and kalonji. Add salt and little sugar to taste.If needed sprinkle some more water and make a thick dough like batter.Heat oil and fry pakoras/fritters and serve hot with evening tea or with dal and rice in lunch.
Postor Bora or Poppy Seed Fritter is a common Bengali munchie (fritter) prepared with a paste of Poppy seed. We serve it as part of our regular meal Crunchy outside, softer inside and loaded with poppyseed paste and flavored with green chili it is a treat. Maa makes it as simple as possible and. posto bora or poppy seed fritters is a popular side dish in bengali kitchen. It is enjoyed with bhat dal as meal or with tea as snack. Postor Bora is one ancient recipe which has maintained its presence remarkably in Bong kitchens for decades.
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