Potol’er Dorma (spicy stuffed parwal curry) | How to make Potol’er Dorma (spicy stuffed parwal curry)

By Runa Ganguly  |  27th Feb 2018  |  
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  • Potol’er Dorma (spicy stuffed parwal curry), How to make Potol’er Dorma (spicy stuffed parwal curry)
Potol’er Dorma (spicy stuffed parwal curry)by Runa Ganguly
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About Potol’er Dorma (spicy stuffed parwal curry) Recipe

Potoler Dorma or Stuffed Parwal is a Bengali delicacy. This is considered as a heritage dish of Bengal. Crunchy and spicy within, these juicy potols are a tender,melt-in-the mouth treat to be relished with rice or Indian flat breads

Potol’er Dorma (spicy stuffed parwal curry)

Ingredients to make Potol’er Dorma (spicy stuffed parwal curry)

  • Potol/parwal 500 gms
  • Prawns deshelled and cleaned 250 gms
  • 2 onions chopped
  • 2 tablespoon ginger garlic paste
  • 2 slit green chillies
  • 8-10 peanuts
  • 8-10 raisins
  • salt to taste
  • 1.5 teaspoon sugar
  • 1 large potato boiled, deskined and mashed
  • 1/2 inch cinnamon stick
  • 2-3 cloves
  • 3-4 green cardamom pods
  • oil to deep fry+2 tablespoon
  • water as needed
  • 150 gm thin coconut milk
  • 1 teaspoon turmeric powder
  • 1.5 teaspoon red chilli powder

How to make Potol’er Dorma (spicy stuffed parwal curry)

  1. deskin the potols in layer leaving a few strands of skin on them if desired
  2. scoop the flesh and seeds and discard them
  3. make a deep cut in them without cutting them in pieces
  4. cut the peanuts and raisins into smaller pieces
  5. heat 2 tablespoon oil in a pan and sauté the onions till translucent
  6. add ginger-garlic paste, sugar,salt & turmeric powder and mix
  7. Thereafter add prawns and sauté till they become tender.(drizzle a few drops of water to avoid the spices from burning)
  8. add the potato mash, small pieces of peanuts and raisins
  9. Fry on low flame till they mix well, add green chilies and switch off the gas.
  10. after the mixture cools a bit, make small portions out of the stuffing and fill them inside of the potol. reserve 3-4 tablespoons of mixture for the gravy
  11. add enough oil to deep fry the potols in a wok until golden brown. keep aside
  12. Next in the wok, add garam masala, add the coconut milk and the remaining onion and ginger paste and bring the mix to boil
  13. Add sugar, salt to taste,a pinch of red chilli powder and add the potol
  14. Let it boil for 15 minutes or till the required consistency is reached
  15. serve warm with steamed rice or chapatis

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