Potol Alu Borar Jhol
Potol Alu Borar Jhol (Parval and Potato Curry with Dumplings)
Preparation
Rub a pinch of salt and turmeric on potato and parval.
Masala Paste
In a bowl mix turmeric, chilli powder, and jeera powder. Mix with 4 tbsp water into a paste.
Besan Bora or Gram Flour Dumpling:
Take besan in a bowl, add hing, 1/4 tsp red chilli powder and baking powder. Beat to make a homogenous mix with a little more than 1/4 cup water. Make sure there are no lumps. Do not make it too tight otherwise the dumplings will be hard. Do not make it too dilute which will hamper frying.
Cooking
Heat 1/2 cup white oil in a kadhai. Heat well and then turn down to medium
Add 1 tsp of besan/gram flour mix so that it forms small dumplings. Fry them on medium heat till they turn light brown.
Remove and keep aside.
Remove oil leaving behind 4 tbsp oil. Fry potatoes
(about 4-5 min) and keep aside.
Fry parval/potol till they turn lightly brown and keep aside.
Depending upon oil left from frying add to make 4 tbsp oil. Add paanch phoron and fry for 30 sec.
Add the masala paste (Preparation Step 2) and tomato. Fry for 2 min till oil separates.
Add fried potatoes and fry with masala for 1 min.
Add 2 cups water and let come to boil.
Simmer for 5 min. Add parval/potol and simmer for another 6-7 min or till potatoes are done.
Add besan bora/dumplings, turn the heat to high and boil for 1 min.
Add coarsely crushed garam masala and ghee and remove
Garnish with green chillies.
Serving Suggestions
Serve with rice.
Estimated Nutrition
ApproximatePer serving - based on typical ingredient amounts
Please note: These are rough estimates calculated from typical ingredient amounts in traditional Bengali recipes. Actual values may vary significantly based on specific ingredients, quantities, cooking methods, and portion sizes used. For precise nutritional information, please consult a nutritionist or use measured ingredients with a nutrition calculator.
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