This Bhetki Pur bhora Patol er Dorma or Dolma is a classic bengali dish where patol or parwal is scraped of its seeds and then stuffed with various kind of fillings. The filling could be a vegetarian mix comprised of paneer or cottage cheese mixed with spices and a hint of garam masala and some raisins to give it a tinge of sweetness or it could be made non-vegetarian by using chicken or mutton mince cooked with masalas. I have used a filling of boneless fish ( Bhetki) and then cooked the stuffed patol in a curd gravy.
Ingredients for Bhetki Pur bhora Patol er Dorma or Dolma:
- Parwal or potol – 10-12
- Bhetki fish – 5 pieces
- Curd – 3 tbsp
- Ginger paste
- Garic paste – (optional)
- raisins – 2 tbsp
- whole garam masala
- salt, turmeric, cumin powder, coriander powder
- Sugar – a fat pinch
- white oil
- Ghee – 1 tbsp
- Garam masala powder
Method – How to cook Bhetki Pur bhora Patol er Dorma or Dolma:
Wash the parwals well by scrapping the outer side. Wash thoroughly and then cut one end carefully. Using the back of a spoon, caretully scrape out the seeds from the inside.
Boil the fish pieces with a pinch of salt and ginger garlic paste. Cool it completely and then remove the bones. Fish will break eventually, if required, mash it a bit with a fork.
To make the stuffing, add oil to the pan. Once it is hot, add the scrapped out seeds to the pan with a pinch of salt. Fry them a bit.
Add the mashed fish with ginger garlic paste, pinch of turmeric and a pinch of sugar. Add a dash of cumin and coriander powder too. Fry it really well till the whole mixture become mushy and oil starts coming out of it. Add soaked raisins and Sprinkle some garam masala powder and keep aside to cool.
Let the stuffing cooled a bit. Now smear the hollowed parwal with salt and turmeric and fry them till golden brown.
I always prefer to fry the parwal first before putting the stuffing inside. Once the parwals are fried and cooled, put the stuffing inside with a spoon. Pack them well.
To make the gravy, wash the an and heat a tbsp each of white oil and ghee. Add whole garam masala and bayleaf.
Make a paste of curd, salt, turmeric, bit of chilli powder, cumin and coriander powder, ginger paste and a pinch of sugar. You may need to add some water to make the paste. Add this mixture into your pan and stir well.
Fry till oil starts coming out of the mixture. Now add the fried and stuffed parwal to the masala.
Cook over low heat till the parwals are cooked well and gravy sticks to the parwal. You may need to sprinkle some water. Sprinkle some more garam masala powder and you are done
Enjoy with plain rice.