What is Papad?
Papad are the popular accompaniments in many Indian cuisines and are eaten with great delight across India in various forms. These are thin wafer like, often tagged as Indian crackers or crispy flatbreads and are made in different flavours using natural ingredients to match individual tastes.
Prepared from dried lentils, they are mixed with variety of herbs and spices and are eaten either grilled or fried. Also known as papadum, salt and oil is added to the dough and flavoured with seasonings including cumin, chilli, garlic, black pepper etc. The base also differs with addition of various kinds of flours such as cereal flour, gram flour, pulse flour, soya flour and much more. Sometime baking soda is added to the dough as well. The dough is divided into many small balls and rolled into thin, round flat bread. Traditionally, they use be dried under sun. Once dried, there are plenty of options to cook them by roasting over open flame, toasting, frying, or even microwaving.
In broad terms, papad are of two kinds: North Indian papads and South Indian papadams or appalams. North Indian papads can be eaten roasted as well as fired, whereas, down south they are best eaten fried.
Today, we are referring to a type of spicy North Indian papad, a speciality of Bikaner, Rajasthan that comes with urad dal flour and moong dal flour as main ingredients and a potpourri of fragrant spices. These papads serve as not just crispy and mouth-watering accompaniments but also as a main ingredient of delicious delicacies and other recipes.
Bengali Papad Curry
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.
- 4 Ceepee Spicy Papad
- 4 Potatoes, diced into large cubes
- 1 Tomato, pureed
- 1 Inch Ginger, grated
- 1 Bay Leaf
- 1 Dry red Chilli
- ½ tsp Ceepee Cumin Seeds or Jeera
- 1 tsp Ceepee Jeera Powder
- 1 tsp Ceepee Turmeric Powder
- ½ tsp Ceepee Red Chilli Powder
- 1 tsp Sugar
- 1 tsp Ceepee Garam Masala Powder
- Salt to taste
- 2 tsp Oil
- 1 tsp Ghee
- 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.
Spicy Papad Raita
Refreshing and spicy, this raita recipe is perfect as a side dish, especially in hot and scorching heat of summers. Serve it with complete meal or with vegetable pulao.
- 2 cup Curd, well beaten
- 2-3 Ceepee Spicy Papad, roasted
- ½ tsp Ceepee Jeera Powder
- ½ tsp Paprika Powder
- 2 Sprig Coriander Leaves, finely chopped
- Black Salt to taste
- In a big bowl, pour curd and whisk it until, smooth and creamy.
- Add all spices including roasted cumin powder, paprika powder and black salt. Mix it well and refrigerate it for at least 1-2 hours.
- Take curd out of the fridge right before serving, add chopped coriander leaves, roughly broken spicy papad and mix it nicely. Serve papad raita with vegetable pulao for a refreshing dinner or lunch.
With Ceepee’s wide range of delicious and crunchy papad, prepare a variety of mouth-watering delicacies from all across the country. Serve it for special occasions, dinner or lunch get together. Some other delish papad recipes include Rajasthani Papad ka Saag with Methi Dana, Papad in Tamarind Gravy, Papad ki Sabzi, Papad Paratha Roasted Papad Chaat, Masala Papad and much more.
Ayush Khanna is a journalist. Born and residing in the capital state of India, he has a knack for driving and testing cars and bikes to their extreme limits.