Papad curry or papad er Dalna is a Bangali dish prepared especially during Durga Puja. An easy and quick dish to prepare, it is ideal for laidback days when you are in no mood to cook a luxurious meal. It is best served with roti, paratha or steamed rice.
Begin with oil in a pan and heat it. Fry diced potatoes in the oil until they are golden brown and keep them aside.
Break each of the four papad in to four pieces and fry them in remaining oil for about 20-30 seconds on high flame.
Strain the fried papad and remove the extra oil.
For tempering, in the remaining oil add bay leaf, dry red chilli, and whole cumin seeds and wait until they begin to crackle.
Add to the tempering, tomato puree and cook it on medium flame until the raw tomato smell is gone. Now add grated ginger to the mixture, keep it on medium flame and wait until the oil separates from the mixture.
Add mix the remaining spices in a small bowl, turmeric powder, cumin powder and red chilli powder along with 1 teaspoon of water and form a thick paste. Add it to the tomato puree and mix nicely.
Add sugar, salt, and teaspoon of water and cook until the oil separates.
Add fried potatoes to the pan and coat is properly with spices. Add 1½ cup of water and mix well.
Cover the pan and cook the potatoes on medium flame until they are cooked.
Once potatoes are done, cook until you get the right consistency of the gravy and to it the fried papad. Cover the pan once again and cook for another 3-4 minutes.
Uncover the pan and mix the gravy properly as papad will be nice and soft by now.
Add garam masala and ghee and cook for two more minutes. Turn off the gas.
Serve your Bengali papad curry hot with steamed rice, roti or parathas.
Try this recipe for Lunch, share the video/picture with us on facebook/instagram and get featured #recipesCeePeeKeSang