Doi potol | How to make Doi potol

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ByNandini Mitra
Created on 18th Apr 2017
  • Doi potol, How to make Doi potol
  • Doi potol | How to make Doi potol (4 likes)

  • 0 reviews
    Rate It!
  • By Nandini Mitra
    Created on 18th Apr 2017

About Doi potol

Potol or parwal can be cooked as a vegetarian dish or can be cooked as a non-vegetarian dish. Doi potol is one of the vegetarian options .

Doi potol, a mouth-watering delicacy which no one can resist. Most people try this amazing dish at restaurants, but with this recipe you can easily make it at home with the same taste. This super quick and easy recipe is written by Nandini Mitra. Doi potol is a dish which demands no explanations, it's a whole world of flavour in itself. Doi potol is a very simple and easy recipe to prepare. The time required to make this recipe is not very much, but the delicious taste it renders is just remarkable. This recipe of Doi potol by Nandini Mitra is perfect to serve 4 people. Even beginners can also try this recipe. The recipe is explained step by step with pictures that it becomes very easy to understand each and every step, which actually turns out to be very useful. So, the next time you have a get together, night party, kitty party or any other occasion don't forget to try out the absolutely amazing Doi potol.

  • Prep Time15mins
  • Cook Time15mins
  • Serves4People
Doi potol

Ingredients to make Doi potol

  • 12 pieces of Potol (parwal)
  • 2 tablespoons ginger garlic paste
  • 1/2 cup boiled onion paste
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon red chilli powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon Sugar
  • 1/2 teaspoon garam masala powder
  • 2 cloves
  • 2 green cardamom
  • Bay leaf- 1
  • 1/2 inch piece of cinnamon
  • 1/2 cup dahi
  • 2 green chillies slit in half lengthwise
  • 4 tablespoons of mustard oil

How to make Doi potol

  1. Scrape the outer surface of the Potol and cut off both the ends and make cuts on the surface of the potol and keep aside.
  2. Whisk the curd and keep aside.
  3. Heat oil in a pan and fry the patol till they start turning a little brown. Take out and keep on a plate. To the hot oil add bay leaf, cloves, cardamom and cinnamon.
  4. Now add the onion paste, ginger garlic paste. Saute the masala till the oil separates, about five minutes.
  5. Add the dry powdered masala and cook for another few minutes.
  6. Finally add the fried Potol, salt, sugar and whisked curd and mix. Add ½ cup of water and bring the curry to a boil.
  7. Turn down the flame and let the curry simmer for 5 minutes and then check if the potol is well cooked. Check the gravy for seasoning. Turn off the gas and serve hot with steamed rice or chappati.

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