Potol-er Dolma

Hi everyone!

Back again after a break...but still cooking on :)

Today am sharing recipe for "Potol-er Dolma" or stuffed 'parval' (no idea whats the name of this veggie in English :P)

Serves 2

Ingredients:

Parval/potol 4

Chicken keema 1 cup

Lemon juice 2 tbsp

Potato medium 1

Onion large (chopped) 1

Garlic 3-4 cloves

Ginger 1/2 inch

Turmeric powder 1/2 tsp

Coriander powder 2/3 tsp

Cumin powder 2/3 tsp

Chilli powder 2/3 tsp -add more if u can take it!

Garam masala powder 2/3 tsp

Cumin seeds one pinch

Tomato Ketchup :) 2 tbsp

Salt to taste

Sugar 1/4 tsp

Oil 2 tbsp and some more for deep frying

Maida/refined flour 4 tbsp

Water as needed

Method

Preparing potols for stuffing:

Make sure the potols you select are big and fat.

Scrape the skin of potol and cut of both the ends. Use a fork to punch the potol on all sides - so that it gets cooked properly.

Take some water in a pan, add quarter tsp of salt, add the potols and let them boil on high flame for about 5 mins.

Drain out the water and let the potols cool down.

Next step is to scoop out the insides (seeds). This can be done in two ways:

1. Scoop out the seeds by making a hole on one of the ends and pull out the seeds using a spoon's handle

2. Make a slit across the length and scoop out the seeds

Preparing the stuffing:

Marinade the boneless chicken pieces with lemon juice overnight.

Blend the chicken in a mixie and keema is ready!

Heat oil in a pan, add cumin seeds and let that splutter.

Add quarter of the chopped onions, garlic and ginger.

Add salt, half of the masala powders and fry on medium heat till the onions turn glassy.

Add the chicken keema and mix well on medium heat.

Stuffing is ready...but let it cool a bit.

Process of Stuffing:

Divide the mixture into 4 equal parts and stuff the potols with them.

Mix maida, pinch of turmeric powder, salt and water to make a thick paste. Use this to seal the open end of the potols.

Add more water to the maida paste to bring it to a dripping consistency.

Heat oil in a pan. Dip the potols in the maida batter and deep fry them on medium heat - it should be a very quick process. Keep aside.

For curry:

Heat oil in a pan. Add remaining onion, garlic, ginger and fry. Add the remaining masala powders - except garam masala, and salt. Stir well.

Add the tomato ketchup and mix well.

Add potato pieces and fry along with the masala.

Once the masala is nicely fried add a little water, cover and leave it to cook for a few mins.

Once the potato is boiled add more water for gravy and let it boil.

Add sugar.

Once gravy reaches almost the desired consistency add the stuffed potols and let it simmer for a few more minutes.

Add garam masala...and the dish is ready!

Best way to eat it is with steamed rice.

Note:

The stuffing can also be made with mutton keema or prawns or crushed paneer.

For mutton keema you can follow the same process - except in the end of preparing the stuffing you will need to add a little water and let the mutton boil completely.

Prawns are a little different. Fry the prawns lightly and mix with grated coconut, chopped onions, salt, turmeric and a bit of chopped green chilies.

For paneer mix it with chopped onions, bit of chopped green chilies, salt and handful of raisins.