পটলের দোরমা বা দোলমা সম্পুর্ণ নিরামিষ পদ্ধতিতে | Stuffed pointed gourd recipe by Secret Chef Tuhin

Potoler dorma: The Bengali dorma is said to be a local evolution of the Middle Eastern dolma, which is part of the Ottoman cuisine. Dolma was possibly brought into Bengal by Armenian immigrants.

Dorma can be made with a variety of vegetables, although the one made with potol or pointed gourd has become most popular among Bengalis. The stuffing can vary widely and traditionally includes dried fruits (and sometimes nuts). We have a niramish (without onion or garlic) version here that uses ground Bengal gram, and an aamish (nonvegetarian) version with fish and prawns. Nonvegetarian stuffing can include dried fish (shutki) or meat, while vegetarian fillings can be made with chhana (cottage cheese), rice, or other vegetables.

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