![]() ![]() ![]() This will take about 4 to 5 minutes on medium heat.Īdd the turmeric powder, salt, chili powder and saute in the masala for a few more seconds. To prepare the gravy, in the same pan, add a little more oil and once hot, add the bay leaf and the cumin seeds and once it starts to splutter add the ground masala paste. Carefully fill the parwals and try not to break them apart. When parwals are cooled, stuff each one with the prepared filling. Prepare the parwal stuffing by mixing together crumbled paneer, green chillies, raisins, black pepper powder, salt and coriander leaves and keep aside. Heat 1 tablespoon oil in a wok/kadhai, fry the parwals or potals until lightly brown from all sides, keep aside. Rub with a pinch of salt and keep aside for 5-10 minutes. Cut one tip a little, right from the edge and the other tip a little bigger, so that we can scoop out the seeds from inside. ![]() Scrape the whole skin of the parwals with a knife. Add little water if required to make a paste. To begin making the Potala Rasa recipe, prep all the ingredients and keep it ready for cooking.īlend the ingredients to be made into a paste in a mixer grinder. How to make Potala Rasa Recipe (Oriya Style Parval Sabzi) ![]()
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