Dahi Parwal

How to make Dahi Parwal.

After peeling the parwal they are deep fried in mustard oil.Later they are cooked in a yogurt gravy.

P.S-One most important step is to peel parwal in such a manner that little bit of skin is left . Its not mandatory but I will suggest everyone to do it. It gives parwal a nice texture which improves overall texture and feel of the dish.


Parwal-1/2 lb

Dahi /yogurt-1/2 cup

Onion paste-1/2 cup

Ginger -Garlic paste -1 teaspoon.

Mustard oil-1/2 cup


Green cardamom-2



Turmeric powder -1/2 teaspoon,

Red chili powder-1 teaspoon.

Salt -according to taste.

Sugar-1 teaspoon.


Take a Wok.

Add oil.

Heat it .

Add all the pealed Parwal.

Deep fry it till they are red/brown.

Remove from wok and keep it aside.

Add bay leaf ,caramom ,cinnamon and cloves in the oil.

Let it sizzle.

Add onion and ginger- garlic paste .

Fry till raw smell is gone.

Add turmeric ,salt ,sugar and red chili powder.

Fry it on low flame till they release oil.

Add curd /yogurt.

Mix it nicely .

Add parwal .

Mix it again.

Serve with rice or roti.

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