Papor er Dalna | Bengali Papad Curry

Bengali Papor er Dalna aka Papad Curry cooked with Potato chunks, a no onion no garlic delicacy that tastes awesome!

A typical Bengali Saturday meal with Papor er Dalna

Yesterday was Saturday and I was in a lethargic mood and decided to cook very little as always! I love to spend my Saturdays like this only but one thing I realized while sipping my morning cup of Coffee (at around 11 a.m.) is that it was not only Saturday but Chaturthi (4th day of Durga Puja) as well! I then called Maa alike every morning to check about her whereabouts and found she was already done with her cooking! In my Mom’s place (and in my place too) Saturdays are fixed for vegan food. When I asked her about the menu I got a list consisting of Bhat (Boiled Rice), Sona Moong er Daal, Jhinge Posto, Papor er Dalna, and Jalpai er Chutney!

Using Papad in Curry! Papor er Dalna is the Bengali answer!

A perfect Bong lunch she also asked about my plan and I told her that nothing was planned! Mom was quite angry with my answer! Anyway, after hearing about Papor er Dalna, I have decided to make it at my place too! One of my favorite Dalna is prepared with a big Chunk of Potatoes and Papad with bong spices! I just love the aroma of the gravy which feels like Pujo Pujo. I ended my cooking with only Papor er Dalna and Gobindobhog Chal er Bhat (steamed Gobindobhog rice). This was sufficient for me, Pasta, and my house help as well ( by the way you can’t  expect more since lethargic Debjani started cooking at 11.30 and ended by 12:15!)

Dalna, Chorchori, Ghonto, Shorsori and more

Papor er Dalna was a family favorite in my place! We used to have it almost once a month (mostly on Saturdays) for lunch and since then I love the typical aroma that comes from this curry prepared with Papad. In Bengali cuisine, different curry/ Side dishes are prepared with different-cut veggies mostly Potatoes. If the name of the curry is “Kalia” then a medium-sized Potato will be cut into two equal halves; while it is “Chorchori” or “Tarkari”, a medium-sized Potato will be divided into nine pieces; and while it is “Dalna”, Potato will be cut into half first and then will be further cut into three pieces.

Do fry some extra Papad while making the curry, please!

Whenever I prepare Papor er Dalna, I fry some Papad extra. This works superbly as a munchy with my cup of Lemon Tea. I love to sip while cooking and this time also I did the same. Pasta has given me a company to finish fried Papad. I was missing Mehebub badly while having lunch. He loves Papor er Dalna a lot. I being a dutiful wife informed him that We have cherished our lunch and received a “hmmmm” from his side!

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Papor er Dalna

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• Author: Debjani Chatterjee Alam
• Total Time: 30 mins
• Yield: 4 People 1x

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Description

Bengali Papor er Dalna aka Papad Curry cooked with Potato chunks, a no onion no garlic delicacy that tastes awesome!

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Ingredients

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• 4 Masala Papad/ Papor
• 4 Potato
• 1 Tomato (Big size)
• 1 Tbsp. Ginger Paste
• 1 Bay Leaf
• 1 Dry Red Chili
• ½ Tsp. Asafoetida
• ½ Tsp. Whole Cumin Seed
• 1 Tsp. Cumin Powder
• ½ Tsp.Turmeric Powder
• 1 Tsp. Red Chili Powder (adjust according to taste)
• 1 Tsp. Sugar (adjust according to taste)
• 1 Tsp. Bengali Garam Masala Powder
• 1 Tsp. Salt or to taste
• 2 Tbsp. Mustard Oil
• 1 Tbsp. Ghee

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Instructions

1. Wash and Peel Potatoes and then cut each Potato into two halves and then cut each half into three pieces.
2. Make a Puree of Tomato.
3. 
4. Heat Oil in a pan and fry Potato pieces till those turn golden brown in color. Strain fried potatoes from oil and keep those separated.
5. Break each Papor/ Papad into four pieces and fry in the remaining oil. It will take 20 30 seconds to fry four pieces of Papad on high flame.
6. Strain fried Papad from Oil.
7. There will be some oil remaining in the pan and that is sufficient for the next level of cooking.
8. Temper the Oil with Bay leaf, Dry Red Chili, and Whole Cumin seed, and wait till the tempering started crackling.
9. Mix Asafoetida with 1 Tbsp. of water and add that directly to the tempering and mix properly.
10. Now add pureed tomato to the tempering and start cooking on medium flame till the raw aroma of Tomato goes then add the ginger paste to the mixture and cook on a medium flame for 2 more minutes or till oil separates from the mixture.
11. Mix Turmeric Powder, Red Chili Powder, and Cumin Powder with 1 Tbsp. water and make a thick paste add this paste to the pan and mix properly.
12. Add Sugar and Salt in this stage and add 1 Tbsp. of water and then cook for 2 more minutes or till oil separates again.
13. Add fried Potatoes to the spice mix and coat properly with the spices and add 1.5 Cups of Water to it.
14. Cover the Pan with a Lid and cook until the Potatoes are cooked properly. It took me 7 minutes of cooking on medium flame. However, do check in between since cooking time varies with the type of potato.
15. After the potatoes are done, adjust the water a bit, place fried Papad on the top of the potatoes and again cover the pan with the lid and cook for 3-4 minutes more.
16. Open the lid and mix the gravy carefully, Papad will be softening in this stage completely.
17. Add Garam Masala Powder and Ghee to the curry and cook for 2 minutes more.
18. Papor er Dalna is served with runny gravy; so adjust the water level accordingly.
19. Serve it hot with steamed rice; Papor er Dalna goes well with Roti or Paratha as well.

Notes

• I prefer to use normal Masala Papad while making this curry.
• Adding Sugar is optional but Bong style Papad Curry is kind of incomplete without Sugar.
• Instead of Mustard Oil, you can use refined vegetable oil.

• Prep Time: 10 mins
• Cook Time: 20 mins
• Category: Side
• Method: Cooking
• Cuisine: Bengali

Nutrition

• Serving Size: 100g
• Calories: 215
• Sugar: 2.3g
• Sodium: 830mg
• Fat: 3.6g
• Saturated Fat: 1.9g
• Carbohydrates: 38.5g
• Fiber: 7.4g
• Protein: 8.3g
• Cholesterol: 7mg

Keywords: Papor er dalna recipe, papor er torkari recipe, bengali papad curry recipe, debjanir rannaghar

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Bengali no onion no garlic Recipes

• Narkel diye Niramish Ghugni (also known as Bengali No Onion No Garlic Ghugni or Yellow Peas Curry with Fried Coconut)
• Mochar Ghonto Narkel ar Bhaja Bori diye (also known as Bengali Banana Blossom Curry)
• Jhuri Aloo Bhaja (also known as Bengali jhurjhure Aloo Bhaja)
• Begun Basanti (also known as Bengali Begun Bashonti)
• Bengali Labra Tarkari Recipe
• Posto Diye Laushak Bhate (also known as Bengali Bottle Gourd leaves Mash with Poppyseed Paste)
• Pat Shaker Jhol (also known as Pat Patar Jhol)

Have you tried the Bengali Papor er Torkari recipe from Debjanir Rannaghar!

I would love to see a picture if you are making it following my recipe which you can share here at dolonchttrj@gmail.com. You can use my hashtag #debjanirrannaghar and share it through Instagram as well. and in addition, you can tag me at @foodofdebjani.

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About Debjani Chatterjee Alam

I am Debjani Chatterjee Alam. A CSR specialist by profession and a food writer, food blogger, and food photographer as well. I live in Kolkata along with my Husband Mehebub who is an architect by profession, my daughter Pasta, and also my dog daughters Coffee and Luchi.

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