Keema Pur Bhora Patol Dorma or Dolma

You are already familiar with Dorma recipe in my blog and I have both the vegetarian and non-vegetarian version of the same. Just to repeat, a dorma or dolma is a stuffed veggie dish and one of the very popular veggie in bengal is Patol or Parwal. When you are planning to make patoler dorma, make sure that you have chosen the bigger, wider variety of patol. That will help you during stuffing after getting the inner portion out. The stuffing can be of various types, may be it will have paneer inside, or you may stuff it with some bhetki fish.

For the today’s recipe I have chosen Keema Pur Bhora Patol Dorma or Dolma and while saying keema, I mean mutton keema. The principle remains the same, cook the stuffing, scrape the inner part of the parwal, stuff it with the cooked keema, then fry it or cook it in a gravy. This version is the most popular for the obvious reason but you cannot ignore the other stuffing also. This is a very famous jamai shosti menu for Bengalis.

Keema Pur Bhora Patol Dorma or Dolma

Ingredients for Keema Pur Bhora Patol Dorma or Dolma

  • Patol or Parwal – 10
  • Mutton Keema – 250 gm
  • Onion – 2
  • Ginger paste – 2 tbsp
  • Garlic paste – 2 tsp
  • Cumin powder – 1 tsp
  • Salt and turmeric powder – as required
  • CHili powder – 1 tsp
  • Sugar – 2 tsp
  • Kishmish – 1 tbsp
  • Garam Masala Powder – 1 tsp
  • White oil for cooking

How to make Keema Pur Bhora Patol Dorma or Dolma

To make a stuffing, heat oil in a pan. Then add paste of 1 onion and fry till it changes color.

Add 1 tbsp of ginger paste and 1 tsp of garlic paste. Fry well till the raw smell is gone.

Add some salt, turmeric powder and red chili powder along with cumin powder. Sprinkle some water and fry the masala till well fried.

Add 250 gms of mutton keema and mix well with the masala.

Cook over low heat till the mutton releases water. Continue cooking till the water evaporates.

Add half cup of water and cook over low heat till the keema is cooked well.

Adjust the seasoning and add 1 tsp of sugar. Mix well.

Sprinkle some garam masala powder.

Add soaked raisin too and mix well. Increase the heat and finish cooking till the keema dried up completely.

This is the end product. Remove from heat and keep aside to cool it down completely.

For the parwal, cut both the sides. Using a sharp knife or back side of a spoon, scoop out the inner portion. Then with a sprinkle of salt and turmeric, fry the parwals. This will help you make the stuffing easier. For a detailed process, you may refer to this link.

Take small amount of cooked keema and stuff the parwal.

For the gravy, heat some more oil in a pan and add the paste of one onion. Fry it a little and then add the remaining ginger garlic paste. Fry till the raw smell is gone. Now add all the powdered masala like salt, turmeric, red chili powder and kashmiri chili powder. You may add some cumin powder too With a sprinkle of water fry the masala well.

Add a cup of hot water and once it starts bubbling, carefully place the stuffed parwal into the pan.

Cook it for 10 minutes till the parwals are well cooked and gravy thickens as per the desired consistency,

Adjust the seasoning and sprinkle the remaining sugar.

Server with some pulao.

Keema Pur Bhora Patol Dorma or Dolma
Keema Pur Bhora Patol Dorma or Dolma