Kakrol er Dolma (Teasle gourd)

    A great way to use fish and teasle gourd to make yummy teasle or kakrol "dolma". This is a rich dish, served with plain pulao or rice.


    Dhaka, Bangladesh
    1 person made this


    • 4-5 teasle gourd (kakrol)
    • 3 pieces of any fish
    • 1 tablespoon of onion paste
    • 1/2 teaspoon of ginger paste
    • 1/2 teaspoon of garlic paste
    • 3-4 green chilies, chopped
    • 3-4 onions, chopped
    • Salt as needed
    • 1 egg
    • Biscuit crumbs, as needed
    • Vegetable oil-as needed for deep frying


    1. Boil the kakrol (teasle gourd) in water.
    2. Cut out the middle section of the kakrol. Clean the inside filling out of the kakrol completely. Set aside the cleaned kakrol. Repeat for the rest of the kakrol.
    3. Boil the fish pieces. Pluck out the fish bones from the boiled fish meat.
    4. Mix the fish meat with onion, ginger and garlic pastes, chopped green chilies and onions and salt. Set aside this filling.
    5. Beat the egg in a bowl. Have a tray ready with biscuit crumbs.
    6. Fill the inside of the kakrol with the fish filling. Repeat for the rest of the kakrol.
    7. Dip each kakrol "dolma” in the beaten egg and place it on the tray with the biscuit crumbs. Cover it well with the crumbs. Do make sure that the crumbs are not powdery, but rather crunchy. Use one hand to dip the kakrol dolma in the egg mixture, and the other hand to cover the kakrol dolma with the biscuit crumbs. This way the kakrol dolma will have less of a chance to break off.
    8. Heat a deep frying pan with oil. Deep fry the kakrol dolmas.
    9. Serve with pulao.

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