My ultimate goal is to see a glutenfree world full of healthy food choices at every food corner that streets have to possibly offer. A food situation that is completely reverse from the present where finding an item that is not gluten-free would be a task – How cool would that be right? But even the most renowned chefs are so caught up in the food itself that they lose track of the nutrient value that it has to offer. My plan to fix this problem is quite a simple one – Choose a country at a time – research its local cuisine and make a Paleo offering for the most commonly consumed food items in that area. No wait, correction – make a delicious Paleo offering for the common recipes by using the right ingredients and upscaling the nutrient value thus moving the mountain one recipe at a time. What’d’ya think? Cool right? Continuing then on the lines of the eastern Indian cuisine that started with Paleo Dhokar Dalna, this week we look at a simple and insanely famous appetizer/snack called Poppy Seed Fritters (Posto Boda traditionally) that is naturally Paleo compliant!

In spite of knowing that 50% of the traditional authentic Indian food is already Paleo / healthy and just not affected by the glutenization of the world (if that’s a thing) I can’t help but be fascinated by the simplicity and modesty that certain cuisines have to offer. Poppy seed is a regularly consumed item in my house. I usually put together a poppy seed paste along with some sweet potatoes and chili & it forms for a seriously sumptuous dinner option.

Poppy seeds have numerous health benefits with no 1 being an improvement in digestion. They have a nice soothing effect on the stomach and give you these feel-good vibes as anything and everything made out of poppy seeds is quite incredible. Moreover, they are great antioxidants and help boost bone health giving you a fair reason to start including them in your diet.

Posto Boda / Poppy Seed Fritters

Posto Boda / Poppy Seed Fritters

I add an egg to my fritters as I need them to hold well together, but there is a way of doing it without the egg and that can be achieved through a high-quality grinder. I somehow haven’t managed to find one that works the same way as the one I have in India did and so had to use an egg to hold well together. So if you are a Vegan with a good grinder (not a blender); worry not my friend, I got you covered.

[lt_recipe name=”Poppy Seed Fritters / Posto Boda” summary=”Poppy Seed Fritters / Posto Boda is a famous appetizer or a snack from the eastern part of India. These fritters are super light on the stomach, have a nice soothing after effect and taste absolutely delightful” total_time=”COOK TIME: 15M TOTAL TIME: 45M” print=”yes” ingredients=”White Poppy Seeds – 1/2 cup;Egg – 1 (Large | Brown | Organic);Himalayan Sea Salt – as per taste;Onion – 1/2 (finely chopped);Spinach – 1/4th cup (finely chopped);Chili powder – 1/4th teaspoon to 1/2 teaspoon depending on your preference;Dry thyme leaves – 1/4th teaspoon (optional);Ghee / Coconut Oil / Palm Shortening / any other preferred fat – 1 teaspoon;” ]Add 1/2 cup poppy seeds to a clean bowl and add in just enough water to submerge all the poppy seeds ( water should be @ room temperature – not cold);Set this bowl aside for 30 minutes;After 30 min the poppy seeds will have absorbed all the water and would have puffed up a bit;Transfer them to a a blender pot and blend them to a paste;Transfer this paste to a bowl & crack in an egg – Mix well;You’ll realize that the egg has given a little lift to the poppy paste;Now add in the salt, onions, spinach, chilli powder and thyme;Mix until well combined;Next to a heated skillet add in a teaspoon of ghee when adequately hot;Drop in the paste spoon by spoon to form small circles resembling fritters;Cover the skillet and cook the fritters from one side for about a minute or so until they are set nicely;Flip and then again cover & cook from the other side;Plate them out and enjoy with favourite Paleo compliant dip[/lt_recipe]

[lt_recipe name=”Vegan Posto Boda / Poppy Seed Fritters” summary=”This recipe showcases a vegan (non egg) way of doing the posto boda / Poppy Seed fritters which form as an incredible appetizer” print=”yes” ingredients=”White Poppy Seeds – 1/2 cup;Himalayan Sea Salt – as per taste;Onion – 1/2 (finely chopped);Spinach – 1/4th cup (finely chopped);Chili powder – 1/4th teaspoon tp 1/2 teaspoon depending on your preference;Dry thyme leaves – 1/4th teaspoon (optional);Ghee / Coconut Oil / Palm Shortening / any other preferred fat – 1 teaspoon” ]Grind the poppy seeds in a grinder until they form a powdered flour;Don’t grind too much as it will then turn into poppy seed butter;Now remove approximately half the flour into a clean bowl & grind the rest further by adding in a little bit of water – 2-3 teaspoons (until it forms a smooth white paste);Now mix the paste and the powdered flour together and prepare the poppy batter;Next add in the onion, salt, spinach, chilli & thyme and mix well;Next to a heated skillet add in a teaspoon of ghee when adequately hot;Drop in the paste spoon by spoon to form small circles resembling fritters;Cover the skillet and cook the fritters from one side for about a minute or so until they are set nicely;Flip and then again cover & cook from the other side;Plate them out and enjoy with favourite Paleo compliant dip;[/lt_recipe]

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