Papad Bhaja
A quintessential Bengali comfort food, Papad Bhaja are crispy, golden-fried lentil wafers. Ready in minutes, this simple yet addictive snack or side dish offers a satisfying crunch that perfectly complements a traditional meal of dal and rice.
For 4 servings
4 steps. 5 minutes total.
- 1
Pour the oil into a kadai or a small, deep frying pan
- a.Heat it over medium-high flame for about 2-3 minutes. The oil must be hot but not smoking.
- b.To test the temperature, carefully drop a tiny piece of a papad into the oil. If it sizzles and rises to the surface immediately without changing color too quickly, the oil is ready.
- 2
Working one at a time, gently slide a papad into the hot oil
- a.Using a pair of tongs or a slotted spoon (jhara), press down lightly on the center to ensure it cooks evenly and doesn't curl up.
- b.The papad will puff up and cook within 3-5 seconds. Immediately flip it over to cook the other side for another 3-5 seconds until it's a pale golden color.
- 3
Step 3
- a.Quickly remove the papad from the oil using the tongs, allowing any excess oil to drip back into the kadai for a moment.
- b.Place the fried papad on a wire rack or a plate lined with paper towels to drain further. A wire rack is preferred as it allows air to circulate, keeping the papad crispier.
- 4
Repeat the frying process for the remaining papads
- a.If desired, sprinkle a pinch of chaat masala over the hot papads for extra flavor. Serve immediately for the best texture and crunch.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1The oil temperature is crucial. If it's too low, the papad will absorb excess oil and become greasy. If it's too high, it will burn instantly and taste bitter.
- 2Fry only one papad at a time. They cook extremely fast, and this gives you complete control to prevent burning.
- 3For a traditional Bengali flavor, use mustard oil and heat it until it reaches its smoking point, then reduce the heat slightly before frying.
- 4For a healthier, oil-free version, roast the papad directly over an open gas flame using tongs, flipping constantly until it's evenly cooked and blistered.
- 5You can also cook papad in the microwave. Place it on a microwave-safe plate and cook on high for 30-60 seconds, until crisp.
- 6Store any leftover fried papad in an airtight container at room temperature. They are best consumed within a day as they can lose their crispness.
Adapt it for your goals.
Masala Papad
After frying, top the papad with a mixture of finely chopped onion, tomato, green chilies, and fresh coriander. Sprinkle with chaat masala and a squeeze of lemon juice for a popular restaurant-style appetizer.
Roasted Papad (Papad Pora)Roasted Papad (Papad Pora)
An oil-free alternative. Hold the papad with tongs and roast it directly over a medium gas flame, turning it quickly and constantly until it's evenly cooked with a few charred spots. This method imparts a smoky flavor.
Spiced PapadSpiced Papad
Use papads that are pre-seasoned with ingredients like black pepper (kali mirch), cumin (jeera), garlic (lehsun), or red chili (lal mirch) for added flavor without extra effort.
Why this is on our healthy list.
Source of Plant-Based Protein
Made from urad dal (black gram lentils), papad provides a good amount of plant-based protein, which is essential for muscle repair and overall body function.
Rich in Dietary Fiber
Lentils are a natural source of dietary fiber, which aids in digestion, promotes gut health, and can help in maintaining stable blood sugar levels.
Gluten-Free Snack Option
Traditional urad dal papads are naturally gluten-free, making them a suitable and safe snack option for individuals with celiac disease or gluten sensitivity.
Frequently asked questions
A serving of two fried papads (Papad Bhaja) contains approximately 130-150 calories, primarily from the lentil flour and the absorbed cooking oil. A roasted papad has significantly fewer calories, around 50-60 per piece.