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 sauce becomes slightly thick. It is worthy of calling a delectable spicy frugal curry.
We all need a great quick-fix vegetarian curry recipe for everyday cooking, right? And this Paporer Jhal is my answer to the situation when there is no egg, meat, fish or veggies in the refrigerator, not even paneer! If I got a packet of papor or Papadum on my kitchen shelf and 20 minutes, then my lunch or dinner is sorted with this flavourful Bengali curry called papor- er Jhal served on steamed rice.
What is papor or Papad?
Papor is one of my favourite pantry essentials because, being a Bong, my monsoon special food list is incomplete without Khichuri and papor Bhaja. papor, commonly known as Papad or Papadum. It is a crispy, thin, flat-round cracker mostly made by rolling lentil dough. These days, nobody puts the effort into making Papad at home. Most of us buy Papad from the supermarket. It typically serves as an accompaniment with Chutney just before dessert at the end of a Bengali meal. But, sometimes, in everyday Bengali meals, fried papor is served with Dal and Rice as a crunchy accompaniment. Many Indian restaurants serve Papad as an appetiser. And Papads are an excellent choice for an evening snack.
In Bengal, food is closely associated with seasons and festivals. Ratha yatra is a Hindu festival celebrated during the monsoon season! On this occasion, papor Bhaja (fried Papadum) is a compulsory food item at home, either as an evening snack or lunch, along with Khichuri.
What is Jhal? A Taste and A type of Dish
In Bengali terminology, “Jhal” refers to a spicy or extra-hot taste from chilli. It also means a spicy curry or sauce packed with flavours but not loaded with nuts' paste or cream.
There is a yellow-coloured Jhal made with mustard seeds, green chilies, and turmeric. And there is a reddish-coloured Jhal made with red chilli, tomato, and other ground spices, like this papor er Jhal!
Paporer Jhal
What goes in Paporer Jhal?
Papad- I prefer to buy either cumin-flavoured or sometimes plain papad. I often make curry or savoury snacks with papad, so I like to control the heat.
Onion – Red onion is commonly available in India, so we always use red onion for curry.
Ginger- Ginger is a dominant flavouring agent in Bengali cooking.
Tomato- Tomato is for tartness and reddish colour.
Spices- Cumin powder, coriander powder, red chilli and turmeric powder, and Gorom moshla are the common spices used in Bengali cooking for everyday meals.
Whole spices- cumin seeds and dried bay leaves to add flavour to the oil.
Oil- Mustard oil, but you can cook the dish with vegetable or unflavoured nut oil.
How to make Paporer Jhal?
Fry the papad- Break the Papad into four pieces, then heat plenty of oil to fry the Papad and remove it from the oil. I prefer to do shallow fry.
Make curry - Remove the extra oil from the cooking pan and add the whole spices to the remaining hot oil. Stir for a few seconds, then add the chopped onion and sprinkle salt. Fry till the onion is soft and golden.
Meanwhile, add all the ground spices to a shallow bowl, except Gorom moshla. Add a pinch of sugar and salt to taste, and pour in a few tablespoons of water to make a thick paste. Keep aside.
Next, add the ginger paste to the cooking pan, keep stirring for a few seconds, and then add chopped tomato. You can use canned tomatoes as well. After adding tomato, you can add the spice paste you made earlier and add about a half cup of water. Mix everything well and over high heat; cook and wait for a boil to come; reduce the heat and continue cooking until the oil separates from the masala. This step is crucial to make a good curry. In Bengali, it’s known as Kosano, or in Hindi, it’s called Bhuna or Bhunowing.
Then add warm water to make gravy. When the spicy liquid bubbles up, reduce the heat and add the fried papad. Increase the heat to high again and simmer for a minute. Add garam masala, give the final stir, cover with a lid, and remove from the heat.
What is the significance of releasing oil from the Masala?
When the oil separates from the masala or spice mixture, there is no moisture left. If there is any moisture left in the masala, the raw juices from onion, tomato, and ginger are still there, and for that reason, the curry will not taste good, and it will spoil quickly. So, it is essential to cook masala over low heat. If you cook masala over high heat, it will burn.
What to serve with Paporer Jhal?
Serve this Paporer Jhal with steamed rice. But as an Indian meal includes more than one dish or curry, you can serve a bowl of curd, some pickles, and a few slices of cucumber to enjoy a complete meal.
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