According to the dictionary DOLMA is a stuffed grape leaf or a vegetable shell. They are of Turkish origin, but now can be found all over Central Asia, Middle Eastern countries and Parts of Europe. I have seen recipes for Tomato Dolma, vine leaf dolma, cabbage and bell pepper dolma, and these are usually stuffed with rice, meats, or seafood. I suppose the idea for Potoler Dorma, as it is called in Bengal, has come from there.
Potol or Pointed Gourd or Parwal used to be available only in the summer months, and mostly in Bengal and neighboring states when I was young, but now Potol is available all over India and you can buy them even in Winter.
Potol is one of my favorite vegetables, and Potoler Dorma I love.
To make Potoler dorma you need big size Potol. The seeds from the inside are scraped out and a filling is stuffed into the hollowed out Potol. This filling can be of meat or fish or shrimps or Paneer ( for vegetarians). After the Potol is stuffed they are deep fried carefully so that the filling does not ooze out, and then they are cooked in a gravy. BUT , my family loves the stuffed Potol fried and not dipped in a gravy. So that is how I make it.
I have filled the Potol with Keema ( goat meat minced ) in this recipe and the Recipe. You can find the keema filling recipe here.
In this post I have shown how to prepare the potol and fill it, and then fry it. So the filling has to be done before and kept ready. I usually make the keema a day before otherwise the whole process takes a lot of time. You can make the keema filling and keep it in the freezer too and just bring it to room temperature before filling the Potol.
Potol or Pointed Gourd or Parwal
The filling, made of minced goat meat. You can use chicken or turkey mince too.
METHOD
- First wash the potols and pat them dry with a towel
- Scrape off some off the skin with a knife, and cut off a bit of the pointed ends
- Make a slit on one side of the potol with a sharp knife. Be careful not to cut it through to the other end.
- Press both the ends with the thumb and forefinger to open up the slit
- Take a spoon with a pointed end or a blunt knife and carefully scoop out the seeds etc. inside the Potol to make a hollow shell
- Next rub some salt into the hollow and outside of the Potol and keep it for a few minutes.
- Stuff the Potol carefully with the filling. Do not over stuff though
- Take a piece of thread and wrap it around the Potol tightly so that the slit is closed.
- Make a paste with Maida/ Flour and water, about 2 tablespoons of maida/flour and some water, mix it to make a thick paste.
- Once the Potol is tied up apply some paste on the slit to seal it well. Keep it aside for a few minutes.
- When all the Potols have been stuffed and tied, deep fry them in mustard oil, on medium heat till they are brownish.
- Remove from the oil and keep them on a plate that has been lined with paper towels for a couple of minutes before transferring into a serving dish.
- Serve hot, as a side dish with dal and rice or as a snack.
Scrape the skin of the Potol first then make a slit on one side.
Press both ends with your finger and thumb such that it opens up like this photo . Now you can scoop out the seeds from the inside, with the back of a spoon or a blunt knife.
Make a paste with Flour/Maida. Just add 1 teaspoon of water to 2 teaspoons of flour and mix it well. It should be thick not runny.
Fill the hollow space that was created by taking out the seeds with the keema filling. DO NOT stuff it too much.
Take a piece of thread and wrap it around the potol tightly such that the slit is closed.
Cover the slit with the flour/ maida paste. keep it aside and prepare the rest of the Potols.
Heat oil in a wok or kadai and deep fry the stuffed Potol on medium heat till they are brown. Take it out of the oil and keep on a plate.
Gently remove the thread. The paste will also come off with the thread.
Serve HOT.
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