Papad Er Dalan Recipe – Bengali Papad Curry
Dive into the delightful world of Bengali cuisine with this flavorful Papad Er Dalan recipe, a deliciously unique curry that marries the crunchiness of papads with the softness of potatoes in a rich, spiced gravy. This dish is perfect as a side, adding an exciting twist to your meal. Serve it alongside steaming rice and crispy brinjal bhaja for a satisfying and wholesome dining experience. Let’s embark on this culinary adventure!
Ingredients
| Ingredient | Quantity |
|---|---|
| Papad (any type of your choice) | 4 pieces |
| Potatoes | 4 medium-sized |
| Tomato | 1 medium-sized |
| Ginger (grated) | 1 inch piece |
| Bay Leaf | 1 piece |
| Dry Red Chili | 1 piece |
| Cumin Seeds | 1/2 teaspoon |
| Cumin Powder | 1 teaspoon |
| Turmeric Powder | 1 teaspoon |
| Red Chili Powder | 1/2 teaspoon |
| Sugar | 1 teaspoon |
| Garam Masala Powder | 1 teaspoon |
| Salt | To taste |
| Oil | 2 teaspoons |
| Ghee (clarified butter) | 1 teaspoon |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | Approximately 250-300 kcal |
| Protein | 5-6 grams |
| Carbohydrates | 40-45 grams |
| Fat | 10-12 grams |
| Fiber | 4-5 grams |
| Sodium | Varies by salt added |
Preparation Time
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 65 minutes
Servings
- Servings: 4
Cuisine
- Bengali
Course
- Side Dish
Diet
- Vegetarian
Instructions
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Prep the Potatoes: Begin by washing and peeling the potatoes. Once peeled, cut them into halves and set them aside for later use.
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Tomato Puree: Take a ripe tomato and chop it into smaller pieces. Place the chopped tomato in a mixer grinder and blend until it forms a smooth puree. Keep this aside.
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Fry the Potatoes: Heat 2 teaspoons of oil in a deep pan or kadhai over medium heat. Add the halved potatoes to the pan, cooking them until they turn golden brown on all sides. Once they are perfectly golden, remove them from the pan and set them aside.
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Prepare the Papads: While the potatoes are frying, take the papads and cut them into quarters. In the remaining oil in the pan, fry the papad pieces until they become crisp. Once done, take them out and keep them aside on a paper towel to absorb any excess oil.
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Sauté the Spices: In the same oil, add a bay leaf, a dry red chili, and 1/2 teaspoon of cumin seeds. Allow them to fry until the cumin seeds start to crackle, releasing their aromatic flavors into the oil.
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Add Tomato Puree: Carefully pour in the prepared tomato puree and cook it for about 3 to 4 minutes, stirring occasionally to prevent sticking and to ensure even cooking.
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Incorporate Ginger: Add the grated ginger to the pan and cook for an additional 2 to 3 minutes, allowing the flavors to meld beautifully.
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Spice It Up: Now, it’s time to introduce the spices. Add 1 teaspoon of turmeric powder, 1/2 teaspoon of red chili powder, and 1 teaspoon of cumin powder to the mixture. Pour in a teaspoon of water to prevent the spices from burning, and stir everything together. Cook for another 3 to 4 minutes, allowing the spices to release their full aroma.
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Season the Mixture: Add in 1 teaspoon of sugar and salt to taste, cooking for an additional minute to let the flavors integrate.
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Combine with Potatoes: Gently add the previously fried potatoes to the pan, followed by 1½ cups of water. Mix everything well, then cover the pan with a lid. Let it simmer until the potatoes are cooked through and tender, about 10-15 minutes.
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Final Touches: After the potatoes are done, add the fried papad pieces into the pan and mix gently to combine. Cook for an additional 3 to 4 minutes to allow the papads to soak up the flavors of the curry.
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Garnish and Serve: Finally, remove the lid, sprinkle in 1 teaspoon of garam masala powder and 1 teaspoon of ghee over the curry. Let it cook for another 2 minutes, then turn off the heat.
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Serving Suggestion: Serve the Papad Er Dalan warm, accompanied by fragrant rice and crispy brinjal bhaja for a complete and delightful Bengali meal.
Enjoy the tantalizing flavors of this traditional Bengali dish that brings together the crispness of papads and the comforting taste of potatoes in a spiced gravy. This recipe not only enhances your meal but also brings a slice of Bengali culture to your dining table, perfect for family gatherings or special occasions.
