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Stuffed Pointed gourd - traditional Bengali Potoler Dolma

‘Dolma’ is a Turkish word meaning ‘stuffed’ relating to Ottoman cuisine. It is generally made with a filling of meat, seafood, rice, and fruits or combining them together stuffed inside a vegetable or leaf. Historically stuffed vegetable dishes have been part of Middle Eastern cuisine for centuries. But it is unknown how and when this cuisine entered the Bengali kitchen. If we look back at our culinary history, we find its mention in Bengali kitchens much before the independence of India in 1947. ‘Dolma’ in Bengali kitchen is mostly done with the pointed gourd or ‘Potol’ as it is known in Bengali. The ‘Potol’ is scooped out of its inner seeds and contents, keeping the outer layer intact. A filling cooked with prawns or minced meat or fish is stuffed inside. Then it’s cooked into a gravy, which is called in Bengali as ‘Potoler Dolma’. Presented today is the ‘Potoler Dolma’ prepared traditionally in Bengali kitchens. Ingredients: Pointed Gourd ‘Potol’ large ones – 400 g washed an
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Parota - /paw-ro-tha:/



Parota, also known as paratha, is a layered, flaky bread popular in Bengali cuisine. It is made from a dough that is rolled, stretched, and folded multiple times to create thin layers. Parota is delicious on its own or served with curries, chutneys, or pickles. Here's a step-by-step recipe to make parota at home:

 

Ingredients:

2 cups all-purpose flour (maida)

1/2 teaspoon salt

2 tablespoons ghee or vegetable oil

Water (as needed)

Ghee or vegetable oil (for cooking)

 

Instructions:

In a large mixing bowl, combine the all-purpose flour and salt. Mix well.

Add ghee or vegetable oil to the flour mixture and rub it into the flour using your fingertips. This helps to incorporate the fat into the flour and gives the parota a flaky texture.

Slowly add water, a little at a time, and knead the dough. Keep adding water and kneading until you achieve a soft and pliable dough. The dough should not be too sticky or too stiff.

Once the dough comes together, cover it with a damp cloth and let it rest for about 30 minutes. This resting period allows the gluten to relax and makes the dough easier to work with.

After the resting time, divide the dough into small, equal-sized portions. Roll each portion into a smooth ball between your palms.

Take one dough ball and flatten it slightly with your hands. Dust it with some flour and roll it out into a thin, elongated oval shape. Brush the surface with ghee or oil.

Starting from one end, fold the rolled-out dough like a fan or pleat it, creating thin folds. Once you reach the other end, tuck the loose end underneath the folded parota.

Take the folded parota and roll it out gently into a thin circular shape, about 6-7 inches in diameter. Dust with flour as needed to prevent sticking.

Heat a tawa or griddle over medium heat. Once hot, place the rolled-out parota on the tawa and cook it for a minute or until you see small bubbles forming on the surface.

Flip the parota and apply some ghee or oil on the cooked side. Cook for another minute.

 

Flip the parota again, apply ghee or oil on this side as well, and cook until both sides are golden brown and cooked evenly. Press gently with a spatula to ensure even cooking.

Remove the cooked parota from the tawa and place it on a plate. Gently press the parota with your hands or use a kitchen towel to fluff it up and separate the layers.

Repeat the rolling, folding, and cooking process with the remaining dough portions.

Serve the hot and flaky parotas with your favourite curry, chutney, or pickle.

 

Enjoy the delicious and flaky parotas as a delightful accompaniment to your meals or as a standalone snack. The layers of the parota make it a visually appealing and flavourful bread that is sure to be enjoyed by all.
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