Ingredients:
4 large potol
Oil to fry
Salt to taste
1 tsp Sugar
1 tsp turmeric
Ingredients for filling:
½ cup of grated coconut
2 tbsp chopped cashew nut
1 medium size potato
1 tbsp roasted powder of cumin 1 tsp mango powder (amchur)
Sugar to taste
Salt to taste
Ingredients (for gravy):
½ tsp of asafoedita/ hing powder
1 tsp cumin powder
1 tsp coriander powder
1 tsp red chili powder
3 tbsp curd
1 tsp garam masala powder
Salt to taste
Sugar to taste
(Mix all ingredients to a smooth paste and keep aside)
Steps:
Scrape potol well.
Cut one side of mouth of potol and scoop out pulp with the help of a tea spoon or knife.
Marinate potol with salt and turmeric for 2 mints
Heat 1 tbsp oil and fry grated coconut lightly
Mash boiled potato
Mix fried coconut with mashed potato, chopped cashew nut, mango powder, roasted spice powder, salt and sugar to taste.
Stuff mixed ingredients in each of every potol.
Close the mouth with gram flour dough and tie a thread (if necessary)
Heat oil and fry them in slow four till potol turn golden brown.
Keep stuffed and fried potol aside.
Heat oil and put the fire slow.
Add mixed gravy paste and sauté.
Add half cup of water and let the gravy boil.
Add fried stuffed parwal and mix well with gravy.
4 large potol
Oil to fry
Salt to taste
1 tsp Sugar
1 tsp turmeric
Ingredients for filling:
½ cup of grated coconut
2 tbsp chopped cashew nut
1 medium size potato
1 tbsp roasted powder of cumin 1 tsp mango powder (amchur)
Sugar to taste
Salt to taste
Ingredients (for gravy):
½ tsp of asafoedita/ hing powder
1 tsp cumin powder
1 tsp coriander powder
1 tsp red chili powder
3 tbsp curd
1 tsp garam masala powder
Salt to taste
Sugar to taste
(Mix all ingredients to a smooth paste and keep aside)
Steps:
Scrape potol well.
Cut one side of mouth of potol and scoop out pulp with the help of a tea spoon or knife.
Marinate potol with salt and turmeric for 2 mints
Heat 1 tbsp oil and fry grated coconut lightly
Mash boiled potato
Mix fried coconut with mashed potato, chopped cashew nut, mango powder, roasted spice powder, salt and sugar to taste.
Stuff mixed ingredients in each of every potol.
Close the mouth with gram flour dough and tie a thread (if necessary)
Heat oil and fry them in slow four till potol turn golden brown.
Keep stuffed and fried potol aside.
Heat oil and put the fire slow.
Add mixed gravy paste and sauté.
Add half cup of water and let the gravy boil.
Add fried stuffed parwal and mix well with gravy.
