Description
Bengali Papor er Dalna aka Papad Curry cooked with Potato chunks, a no onion no garlic delicacy that tastes awesome!
Ingredients
Scale
- 4 Masala Papad/ Papor
- 4 Potato
- 1 Tomato (Big size)
- 1 Tbsp. Ginger Paste
- 2 Bay Leaf
- 2 Dry Red Chili
- 1 Tsp. Asafoetida
- 1 Tsp. Whole Cumin Seed
- 1 Tsp. Cumin Powder
- 1.5 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
- 1.5 Tsp. Salt or to taste
- 7 Tbsp. Mustard Oil
- 1 Tbsp. Ghee
Instructions
- Wash and Peel Potatoes and then cut each Potato into two halves and then cut each half into three pieces.
- Chop tomato.
- Heat Oil in a pan and fry Potato pieces till those turn golden brown in color.
- Sprinkle 1/2 Tsp. each of Turmeric Powder and Salt.
- Strain fried potatoes from oil and keep those separated.
- 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.
- Strain fried Papad from Oil.
- There will be some oil remaining in the pan and that is sufficient for the next level of cooking.
- Temper the Oil with Bay leaf, Dry Red Chili, Green Cardamom and Whole Cumin seed, and wait till the tempering started crackling.
- Mix Asafoetida with 2 Tbsp. of water and add that directly to the tempering and mix properly.
- Now add chopped tomato to the tempering and start cooking on medium flame till the raw aroma of Tomato goes.
- Now add the ginger paste to the mixture and cook on a medium flame for 2 more minutes or till oil separates from the mixture.
- Mix Turmeric Powder, Red Chili Powder, Cumin Powder and Sugar with 2 Tbsp. water and make a thick paste .
- Add this paste to the pan and mix properly.
- Add Salt in this stage and add 1 Tbsp. of water and then cook for 2 more minutes or till oil separates again.
- Add fried Potatoes to the spice mix and coat properly with the spices and add 1.5 Cups of Water to it.
- 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.
- 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.
- Open the lid and mix the gravy carefully, Papad will be softening in this stage completely.
- Add Garam Masala Powder and Ghee to the curry and cook for 2 minutes more.
- Papor er Dalna is served with runny gravy; so adjust the water level accordingly.
- 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
