Potol Bhaja, often referred to as Parwal Fry, is the ideal recipe if you want to add a little crunch and flavor to your meal.
Simple pointed gourds are transformed into a delectable treat by this easy-to-make but delightful recipe.
You can make a crispy and delicious addition that goes great with rice or even on its own as a snack with only a few simple ingredients.
Whenever i make Potol Bhaja at home, we always prepare Moong Dal and Masoor Dal alongside.
Potol Bhaja goes really well with lentil dishes.
And if we add a vegetable salad and fried papad along with it, then the lunch becomes complete.
In Bengali households, Potol Bhaja is extremely popular.
This dish is not only simple but also incredibly delicious.
I recommend you all to give it a try once and let me know how you liked it in the comments
Let’s get started with the recipe!
RECIPE CARD
Crispy and Delicious Potol Bhaja (Parwal Fry) Recipe|parwal ki sabji
Ingredients
Ingredients:
- 5 to 7 fresh pointed gourds potols
- 1/2 teaspoon turmeric powder haldi
- 1/2 teaspoon red chilli powder
- Salt to taste
- Mustard oil
Instructions
Instructions:
Step 1: Prepare the Potols
The correct way to cut potol(parwal)
Note: Potols often have some residue, like the leftover of insecticides, so whenever you eat potol, wash it thoroughly.
- Begin by washing the potol/parwar/ pointed gourds thoroughly under running water.
- Pat them dry with a clean kitchen towel.
- Gently cut the potols lengthwise, following the natural ridges.make a small upside-down cut on the pointed end of the potol with a knife, so that a thin layer comes off with back side of knife .
- Then cut potol into 2 pices, and wash it well. You can refer to the provided picture for guidance.
- In a mixing bowl, combine the cut potols with half a teaspoon of turmeric powder, red chilli powder, and salt to taste.
- Mix the spices and seasoning well, ensuring each piece of potol is coated evenly. Let the mixture marinate for a few minutes. This will allow the flavors to infuse into the gourds.
Step 2: Cooking the Potols
- In a pan, heat enough mustard oil to cover the base of the pan.
- Mustard oil adds a distinctive flavor to the dish.
- Once the oil is hot, carefully place the marinated potol pieces or (in a single layer). note: It's important not to overcrowd the pan, as this can lead to uneven frying.
- Cook the potols on medium heat. Avoid covering the pan as this can make them lose their crunchiness. Instead, stir them every 3 minutes to ensure even frying.
- The potols will take around 10 to 15 minutes to fry to perfection. Keep a watchful eye to prevent them from getting overly browned.
- Once the potols are crisp and golden-brown, remove them from the pan and place them on a paper towel-lined plate. This will help absorb any excess oil.
Step 3: Serving
- Your crispy Potol Bhaja is now ready to be served. It's a fantastic side dish that goes wonderfully with steamed rice and dal, or even with plain yogurt.
- Arrange the fried potols on a serving platter and garnish with fresh cilantro leaves for an added touch of freshness.
- Enjoy the irresistible combination of textures and flavors in this Potol Bhaja recipe. Whether you're a seasoned cook or a beginner, this dish is sure to impress with its simplicity and taste. So, bring this Bengali delight to your table and savor the crispy goodness with every bite.
Notes
Ingredients:
- 5 to 7 fresh pointed gourds (potols or parwal )
- 1/2 teaspoon turmeric powder (haldi)
- 1/2 teaspoon red chilli powder
- Salt, to taste
- Mustard oil
Instructions:
Step 1: Prepare the Potols
The correct way to cut potol(parwal)
Note: Potols often have some residue, like the leftover of insecticides, so whenever you eat potol, wash it thoroughly.
- Begin by washing the potol/parwar/ pointed gourds thoroughly under running water.
- Pat them dry with a clean kitchen towel.
- Gently cut the potols lengthwise, following the natural ridges.make a small upside-down cut on the pointed end of the potol with a knife, so that a thin layer comes off with back side of knife .
- Then cut potol into 2 pices, and wash it well. You can refer to the provided picture for guidance.
- In a mixing bowl, combine the cut potols with half a teaspoon of turmeric powder, red chilli powder, and salt to taste.
- Mix the spices and seasoning well, ensuring each piece of potol is coated evenly. Let the mixture marinate for a few minutes. This will allow the flavors to infuse into the gourds.
Step 2: Cooking the Potols
- In a pan, heat enough mustard oil to cover the base of the pan.
- Mustard oil adds a distinctive flavor to the dish.
- Once the oil is hot, carefully place all marinated potol pieces.
- Cook the potols on medium heat. Avoid covering the pan as this can make them lose their crunchiness. Instead, stir them every 3 minutes to ensure even frying.
- The potols will take around 10 to 15 minutes to fry to perfection. Keep a watchful eye to prevent them from getting overly browned.
- Once the potols are crisp and golden-brown, remove them from the pan and place them on a paper towel-lined plate. This will help absorb any excess oil.
Step 3: Serving
- Your crispy Potol Bhaja is now ready to be served.
- It’s a fantastic side dish that goes wonderfully with steamed rice and dal, or even with plain yogurt.
- Arrange the fried potols on a serving platter and garnish with fresh cilantro leaves for an added touch of freshness.
Enjoy this Potol Bhaja recipe’s tempting blend of flavors and textures.
This recipe will impress any cook, experienced or not, with its ease of preparation and delicious flavor.
Bring this Bengali delicacy to your table so that you may enjoy every crispy bite.
Here are some pro tips to help you make the best Potol Bhaja (Parwal Fry):
- Choosing Potols: For this dish, choose young, fresh pointed gourds.
- They ought to be firm and wrinkle- and blemish-free.
- Smaller potols are better for frying because they tend to be more delicate and contain fewer seeds.
- Time for Marination: Let the potols soak in the marinade for at least 2 to 5 minutes.
- This allows the gourds to absorb the spices and seasonings, improving their flavor.
- Turmeric with Mustard Oil: Turmeric provides health advantages in addition to adding a gorgeous color.
- Although mustard oil has a distinctive flavor, if you don’t like its strong flavor, you can use another oil for frying and add a little mustard oil for flavor afterward.
- Slicing uniformly is important while cutting the potols into pieces. This guarantees uniform frying and constant crunch throughout.
- Before adding the potols, bring the oil to the proper temperature.
- The oil shouldn’t be smoking, but reasonably heated.
- The potols may burn on the exterior before cooking through if the oil is too hot.
- If your skillet isn’t big enough to fit all of the potols at once, fry them in batches.
- A crowded pan may result in uneven cooking.
- No Covering: When frying, do not cover the pan.
- If covered, potols may lose their crunchiness due to moisture and steam buildup.
- The potols should be stirred approximately every three minutes.
- This keeps them from sticking to the pan and guarantees even cooking throughout.
- Patience is Key Take your time when frying. The potols may need 10 to 15 minutes to become crispy and golden-brown.
- They pick up excellent texture and flavor when cooked gently.
- Pricking the potols with a fork or knife will reveal whether they are cooked.
- They ought to be crispy on the outside and delicate on the inside.
- Draining Extra Oil: After frying, set the potols on a plate covered with paper towels to soak up any extra oil.
- They won’t become too greasy because of this.
- Serve Right Away: Hot, crispy Potol Bhaja is finest when it is served.
- They might lose additional crunchiness the longer they sit.
- Try Different Spices: Although the basic recipe only calls for salt, turmeric, and red chili powder, you can feel free to try different spice combinations to suit your palate.
- The meal can be garnished with chaat masala, amchur (dried mango powder), or lemon juice right before serving to give it a tangy edge.
FAQs
Q1: What is Potol Bhaja? Potol Bhaja, also known as Parwal Fry, is a popular Bengali dish made from pointed gourds.
The gourds are sliced, marinated with spices, and then fried until they become crispy and golden-brown.
It’s a flavorful and crunchy side dish often enjoyed with rice or as a snack.
Q2: Can I use a different type of oil for frying? While traditional Potol Bhaja uses mustard oil for its distinct flavor, you can use other cooking oils like vegetable oil, sunflower oil, or canola oil if you’re not a fan of mustard oil’s strong taste.
You can also mix a bit of mustard oil with your chosen oil for a milder mustard flavor.
Q3: How do I prevent the potols from becoming soggy while frying? To prevent the potols from becoming soggy, make sure the oil is at the right temperature before adding them.
Fry the potols on medium heat and avoid covering the pan.
Stirring them every few minutes will also help maintain their crunchiness.
Q4: Can I add more spices to the marination? Absolutely! The basic marination consists of turmeric, red chilli powder, and salt.
However, you can get creative by adding spices like cumin powder, coriander powder, or garam masala to enhance the flavor according to your preferences.
Q5: How do I know when the potols are fully cooked? The potols are fully cooked when they are tender on the inside and have a crispy and golden-brown exterior.
You can check the doneness by piercing a fork or knife into a piece; it should go in easily.
Taste-testing is also a good way to determine if they are cooked to your liking.
Q6: Can I make Potol Bhaja in an air fryer? Yes, you can make a healthier version of Potol Bhaja in an air fryer.
Lightly coat the marinated potol slices with oil and air fry them at around 350°F (180°C) for about 15-20 minutes, flipping them halfway through.
This method reduces the oil content while retaining the crunchiness.
Q7: What should I serve with Potol Bhaja? Potol Bhaja pairs wonderfully with steamed rice and dal, making it a classic Bengali meal.
You can also enjoy it with roti or paratha for a different twist.
Some people even enjoy it as a standalone snack with a side of mint chutney or yogurt.
Q8: Can I prepare Potol Bhaja in advance? While Potol Bhaja is best enjoyed fresh and crispy, you can prepare the marinated potols in advance and store them in an airtight container in the refrigerator.
When you’re ready to serve, fry them for the best texture and flavor.
Q9: Can I use frozen potols for this recipe? Fresh potols are recommended for the best flavor and texture.
Frozen potols might have a higher water content, which can affect their crispiness during frying.
If using frozen potols, make sure to thaw them and pat them dry before marinating and frying.
Q10: Can I reheat leftover Potol Bhaja? Reheating leftover Potol Bhaja in the oven or an air fryer can help regain some of the crunchiness.
However, keep in mind that reheated Potol Bhaja might not be as crispy as when freshly fried.
It’s best to enjoy them immediately after frying for the best experience.
These FAQs should provide you with a better understanding of how to prepare and enjoy delicious and crispy Potol Bhaja.