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Potoler Dorma

Stuffed parwal in spicy gravy

Recipe by srabani sinha of kolkata, IN

Ingredients vegetarian 2 servings

    • 4 large parwal
    • Oil to fry
    • Salt to taste
    • Sugar to taste
    • 1 tbsp turmeric

    Ingredients for filling:

    • ½ cup of grated coconut
    • 2 tbsp chopped cashew nut
    • 1 medium size potato (boiled)
    • 1 tbsp roasted powder of (cumin & red chili)
    • 1 tsp mango powder (amchur)
    • Sugar to taste
    • Salt to taste

    Ingredients (for gravy):

    • ½ tsp of asafetida powder
    • 1 tsp cumin powder
    • 1 tsp coriander powder
    • 1 tsp red chili powder
    • 3 tbsp curd
    • 1 tsp garam masala powder
    • Salt to taste
    • Sugar to taste

    (Mix all ingredients to a smooth paste and keep aside)  



    1. Scrape parwal well.
    2. Cut one side of mouth and scoop out pulp with the help of a tea spoon or knife.
    3. Marinate parwal with salt and turmeric for 2 mints
    4. Heat 1 tbsp oil and fry grated coconut lightly
    5. Mash boiled potato
    6. Mix fried coconut with mashed potato, chopped cashew nut, mango powder, roasted spice powder, salt and sugar to taste.
    7. Stuff mixed ingredients in each of every parwal.
    8. Close the mouth with gram flour dough and tie a thread (if necessary)
    9. Heat oil and fry them in slow four till parwal turn golden brown.
    10. Keep stuffed and fried parwal aside.
    11. Heat oil and put the fire slow.
    12. Add mixed gravy paste and sauté.
    13. Add half cup of water and let the gravy boil.
    14. Add fried stuffed parwal and mix well with gravy.



    Your recipe look good i will try to cook .As we find the parwal expansive here ,we can use same recipe with kerala.