First, put the posto or poppy seeds in a bowl and soak them in water for around half an hour.

After the posto is soaked, make it into a coarse paste by either using a mortar and pestle or a sil batta. These enhance the taste much more.

You can also use a blender. Make sure to add a little water while blending, around 1½ tbsp spoon.

Keep it in a bowl and set it aside.

Now, peel and finely chop the onion.

For the green chilis, you can either crush them well in a mortar and pestle or finely chop them.

Then, add the chopped onions and green chilis to the bowl. Avoid the onions if you do not eat them.

Mix everything well and add some salt.

Mix again until everything comes together. The consistency should be thick and compact.

Divide the mixture into 4 parts. Take each one and shape it into a small disk.

Keep the thickness to medium and press gently between your palms to give it a good shape.

In a frying pan or kadhai, add mustard oil. Heat the oil on medium flame.

When the oil is heated well, place them one by one on the oil and fry both sides until they turn golden brown.

Do not press them hard while they are getting fried or else it will break.

After they are fried, transfer them to a kitchen tissue-covered plate. This will soak in the excess oil.