Potol Dolma

Wash and clean the potol and drain them well. Now cut the mouth of the potol and take out the seeds with the head of the spoon and blend the seeds with little water.

Method of making the filling:
1. To make the filling, heat oil in a frying pan and fry the onions until golden and remove from the oil. Add 1/4 cup of water in the same oil and keep it on medium heat of the stove. After adding the spice to the oil, cook the chicken mince in it.
2. When the water dries up, add the blended paste of the potol and boiled potato paste to cook it. When it is cooked, add chopped green chilies, chopped coriander leaves, and chopped onion.

Method of making Dolma:
1. At first, stuff the minced meat well inside the potol and cover the cut mouth of the potol with a toothpick. Lightly fry the filled potol on low flame. Heat oil in a frying pan and fry onions until golden and remove from oil.
2. Add 1/4 cup of water to the same oil and mix it well with cumin powder, ginger-garlic paste, dry chili powder, turmeric powder, and onion paste and finally add sour curd and red chili sauce.”
3. Then add enough water to the spice mix, cover it with salt to taste, and let it boil. Once the potol is cooked, add AJI-NO-MOTO® and fried onion to it and let it simmer for a while to make a unique flavored Potol Dolma.