Potol Dorma | How to make Potol Dorma

By swapna ghosh  |  26th Aug 2016  |  
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  • Potol Dorma, How to make Potol Dorma
Potol Dormaby swapna ghosh
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About Potol Dorma Recipe

A very delicious and popular dish of Bengali cuisine.

Potol Dorma is a delicious dish which is liked by people of all age groups. Potol Dorma by swapna ghosh has a step by step process of how to make the dish. This makes it very easy to understand for even beginners. This recipe can serve 6 people. You can find Potol Dorma at many restaurants and you can also prepare this at home. This authentic and mouthwatering Potol Dorma takes 20 minutes for the preparation and 30 minutes for cooking. When you want to prepare something delicious for a party or special occasion then Potol Dorma is a good option for you. The flavour of Potol Dorma is tempting and you will enjoy each bite of this. Try this Potol Dorma on weekends and impress your family and friends. You can comment and rate the Potol Dorma recipe on the page below.

Potol Dorma

Ingredients to make Potol Dorma

  • Parwal 6 to 7 long and big in size
  • potato 3 big sized
  • Grated coconut 1 bowl
  • Dry fruits - cashew nuts, almonds, raisins, 3 tbsp
  • salt
  • sugar 1 tsp
  • oil
  • ginger-Garlic paste 1 tbsp
  • onion paste 3 tbsp
  • water
  • Garam masala 1 tsp
  • red chilli powder 1/2 tsp
  • maida/Flour paste
  • Dry red chillies 2
  • tomato puree 1 bowl

How to make Potol Dorma

  1. Peel the skin off from the parwals. Make a hole from one side of the parwal and take out the seeds from inside. (Take care so that the parwal doesn't crack.)
  2. Shallow fry the parwal a little and let it cool.
  3. In the meantime, start to prepare the filling. Boil the potatoes and mash it. Keep aside.
  4. In a pan, heat oil and add 1/2 tsp of ginger-garlic paste, 1 tsp onion paste, salt, turmeric powder, 1/2 tsp garam masala powder. Once the masala is fried, add the mashed potatoes, grated coconut, dry fruits and sugar. Mix it properly till it dries up and leaves the corners of the pan.
  5. When the filling cools down, stuff it tightly inside the parwal. Seal the open end of the parwal with the maida/flour paste tightly.
  6. In a pan heat oil and add the dry red chilli, rest of the ginger-garlic paste, onion paste, tomato puree, salt, turmeric powder and garam masala. When the oil starts releasing, add 1 glass of water. Once the water starts boiling, add the parwal one by one. Add sugar and cover it.
  7. Simmer and cook for 5 to 7 mins.
  8. Remove from the flame and serve it with rice.

My Tip:

Instead of potatoes you can add fish and dry fruits.

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