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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
Pour the oil into a kadai or a small, deep frying pan. Heat it over medium-high flame for about 2-3 minutes. The oil must be hot but not smoking.
Working one at a time, gently slide a papad into the hot oil. 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.
Quickly remove the papad from the oil using the tongs, allowing any excess oil to drip back into the kadai for a moment.
Repeat the frying process for the remaining papads. If desired, sprinkle a pinch of chaat masala over the hot papads for extra flavor. Serve immediately for the best texture and crunch.
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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.
This bengali recipe takes 7 minutes to prepare and yields 4 servings. At 185.46 calories per serving with 6.34g of protein, it's a beginner-friendly recipe perfect for snack or side.
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.
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.
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.
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.
Lentils are a natural source of dietary fiber, which aids in digestion, promotes gut health, and can help in maintaining stable blood sugar levels.
Traditional urad dal papads are naturally gluten-free, making them a suitable and safe snack option for individuals with celiac disease or gluten sensitivity.
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.
Papad Bhaja is a deep-fried snack and should be enjoyed in moderation. The base ingredient, urad dal, is a good source of protein and fiber. However, the frying process adds significant fat and calories. For a healthier option, choose roasted papad (papad pora).
This happens when the cooking oil is too hot. The papad burns before it can cook properly, resulting in a dark color and a bitter taste. Reduce the heat slightly before frying the next one.
This is usually because the oil was not hot enough. When the oil temperature is too low, the papad absorbs the oil instead of instantly frying in it, leading to a greasy and soft texture.
Absolutely. You can roast papad over a direct gas flame for a smoky, oil-free version, or cook it in a microwave for 30-60 seconds for a quick, crisp snack.
Any neutral vegetable oil with a high smoke point, like sunflower, canola, or groundnut oil, works well. For a distinct, traditional Bengali flavor, mustard oil is the preferred choice.
Store them in a completely airtight container at room temperature. They can last for a day, but will start to lose their signature crispness after a few hours.