Bengali Style Papad Curry (पापड़ एर डालना रेसिपी)
Cuisine: Bengali
Course: Side Dish
Diet: Vegetarian
Servings: 4
Total Time: 65 Minutes (Prep: 20 min | Cook: 45 min)
Ingredients:
| Ingredient | Quantity |
|---|---|
| Papad (spicy variety) | 4 pieces |
| Potatoes (peeled and halved) | 4 |
| Tomato (pureed) | 1 |
| Fresh ginger (grated) | 1-inch piece |
| Bay leaf | 1 |
| Dried red chili | 1 |
| Cumin seeds | 1/2 tsp |
| Cumin powder | 1 tsp |
| Turmeric powder | 1 tsp |
| Red chili powder | 1/2 tsp |
| Sugar | 1 tsp |
| Garam masala powder | 1 tsp |
| Salt (to taste) | As needed |
| Vegetable oil | 2 tsp |
| Ghee (clarified butter) | 1 tsp |
Instructions:
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Prep the Potatoes: Start by washing and peeling the potatoes. Cut them in half. Set aside.
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Prepare the Tomato Puree: Take a tomato and blend it into a smooth puree using a mixer or grinder. Set aside.
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Fry the Potatoes: Heat 2 tsp of vegetable oil in a pan. Add the potato halves and fry them until they are golden and crispy. Once done, remove them from the oil and set aside.
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Fry the Papad: Tear the papad into pieces. In the same pan, fry the papad pieces until they become crispy. Once done, remove them from the oil and set aside.
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Temper the Spices: In the same pan, add a bay leaf, dried red chili, and cumin seeds. Let them sizzle for about 20 seconds, releasing their flavors into the oil.
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Cook the Tomato Puree: Add the tomato puree to the pan and let it cook for 2 minutes, stirring occasionally to avoid burning.
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Add Ginger Paste: Add the grated ginger to the pan and sauté for another 2 to 3 minutes, allowing the ginger to cook and release its aroma.
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Spice it Up: Add turmeric powder, red chili powder, cumin powder, and a tablespoon of water. Mix everything well and cook the spices for 3 minutes. This helps release the full flavor of the spices.
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Season the Curry: Add sugar and salt to taste. Stir well and let it cook for another 3 to 5 minutes.
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Combine Potatoes and Water: Now, add the fried potatoes to the pan along with 1.5 cups of water. Cover the pan and let the potatoes cook for about 5-10 minutes or until they are soft and fully cooked.
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Add Fried Papad: Once the potatoes are cooked, add the fried papad pieces into the curry. Stir gently to incorporate the papad into the curry. Let it cook for another 3 minutes so that the papad soaks in the curry’s flavors.
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Final Touches: Sprinkle garam masala powder and add 1 tsp of ghee to enhance the aroma and flavor. Let it simmer for another 2 minutes.
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Serve: Turn off the heat and your Bengali Style Papad Curry is ready! Serve hot with steamed rice and Cholar Dal (Bengali-style split chickpea curry) for a traditional and satisfying meal.
This Bengali-style papad curry combines the crispy texture of papad with the savory and slightly tangy flavor of the spiced potato curry. The use of ghee and garam masala adds richness, making this dish a perfect side for a hearty meal. It’s not only delicious but also easy to prepare, taking only about 65 minutes to cook from start to finish. Whether you’re preparing it for a family lunch or a special occasion, this dish will surely delight everyone!
