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Ingredient
Papor er Jhal
Introduce
Chef :
ayndrila duttaPapor er Jhal
There is something special about this delicious Maggi Masala e Magic that adds taste to any dish that it is used in. This masala powder or spice mix is one of the essential ingredients for most of the Indian cuisines. This spice mix not only adds the heat and taste to the main dish but also adds flavour to the recipe. This Papor recipe is based on Bengal dish called Paporer Dalna or Paporer Jhal or Bengali Papad Curry – Fried or roasted Papor simmered into a spicy gravy! As papor soaks the gravy and becomes wilted, the consistency of the gravy becomes slightly thick. The magical taste of this recipe takes a twist on adding the Maggi masala spice.
Ingredient
Food ration :
3 peopleCooking time :
30 minutes
1
Tomato
1 tsp
ginger paste
1/2 tsp
Cumin seeds (Jeera)
1 tsp
Cumin powder (Jeera)
1 teaspoon
Turmeric powder (Haldi)
1/2 teaspoon
Red Chilli powder
1 teaspoon
Sugar
1 teaspoon
Garam masala powder
2 teaspoon
Oil
1 teaspoon
Ghee
Cooking instructions
* Step 1
To begin preparing the Papad er Dalna, wash and peel the potatoes and then cut them into half. Cut each potato in half and into 3 pieces (dalna style).
* Step 2
Chop the tomatoes in cubes.Heat oil in a pan and fry potato pieces till they turn golden brown and keep them aside.
* Step 3
Break each papad into 4 pieces and fry them in the remaining oil. It takes approximately 20-30 seconds to fry 4 pieces of papad in high flame.Strain the fried papad from oil.
* Step 4
Temper the remaining oil with bay leaf; dry red chilli and whole cumin seeds and wait till the tempering starts to crackle.
* Step 5
Now add ginger paste to the tempering,raw tomatoes and start cooking in medium flame till the aroma of raw tomato goes, and cook on medium flame till the oil separates from the mixture.
* Step 6
Now, mix turmeric powder; red chilli powder and cumin powder with 1 tsp of water and make a thick paste and add this paste to the tomato puree. Add 1 maggi masala magic sachet and mix properly.
* Step 7
Add sugar and salt in the mixture and then add a teaspoon of water and cook till the oil separates. Add fried potatoes to this mixture and coat properly with spices and add 1.5 cup of water.
* Step 8
Cover the pan with a lid and cook till the potatoes are cooked properly. After the potatoes are done adjust the water. Switch off flame and place fried papad on the top of potato and again cover the pan with a lid and cook for 3-4 minutes.
* Step 9
Open the lid and mix the gravy carefully as the papad will be completely soft by now.Add garam masala powder and ghee to the curry and cook for 2 more minutes and turn off the gas once done.
Papad er Dalna is now ready to be served with phulka, paratha or steamed rice.
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