To start preparing Papad er Dalna, wash and peel the potatoes and cut them in half. Cut each potato in half and into 3 pieces (Darna style).
Puree the tomatoes in a blender.
Heat oil in a pan and fry potato cubes until golden brown, set aside.
Divide each tapioca patty into 4 pieces and fry in remaining oil. It will take about 20-30 seconds to fry 4 slices of pancake over high heat.
Strain the oil from the fried papaya.
Season the remaining oil with the bay leaf; dried red pepper and whole cumin seeds and wait until the temper begins to crackle.
Now add the tomato puree to the temperament and start cooking it on medium flame until the aroma of the raw tomatoes disappears, then add the ginger paste to the mixture and cook it on medium flame until the oil separates from the mixture.
Now, mix turmeric powder; red chilli powder and cumin powder with 1 teaspoon water to make a thick paste and add it to the tomato puree and mix well.
Add sugar and salt to the mixture, then add a teaspoon of water and cook until the oil separates.
Add fried potatoes to this mixture, coat with appropriate spices and add 1.5 cups of water.
Cover the pot and cook until the potatoes are fully cooked
After the potatoes are cooked, adjust the amount of water, place the fried potato slices on top of the potatoes, cover the pot again and cook for 3-4 minutes.
Open the lid and carefully mix in the gravy as the tapioca patties are completely soft by now.
Add garam masala powder and ghee to the curry and cook for another 2 minutes and once done switch off the gas.
Papad er Dalna is now ready to serve pulka, paratha Or steamed rice.
