Looking for a unique twist on your usual weeknight dinner? Our Crispy Papad Potato recipe is a game-changer! Imagine perfectly spiced, tender potatoes mingling with the irresistible crunch of papads – a flavour and texture combination that will surprise and delight you. This isn’t just a side dish; it’s an experience waiting to happen, easily made right in your kitchen.
We’ll show you how to effortlessly achieve that perfect crispness in your papads, whether you fry them or opt for a healthier roast. Then, dive into creating a fragrant base with common spices you likely already have. Curious about the secret ingredient that gives this dish its authentic depth? Or how roasted peanuts elevate it from good to extraordinary?
Our easy-to-follow steps guide you from start to finish, ensuring a delicious result every time. Don’t miss out on mastering this quick, flavorful Indian classic. Dive into the full article to unlock the complete recipe and bring this incredible Crispy Papad Potato delight to your table tonight!
Also Read – Quick Stuffed Potatoes Recipe
Also Read – Flavourful Veggie Paratha Recipe
Ingredients:
- Oil (one ladle)
- Urad dal papads (4 papads)
- 1/2 tsp Mustard Seeds
- 1/2 tsp Cumin Seeds
- A Pinch of Hing / Asafetida
- Curry Leaves
- 1 Medium Onion Chopped
- 1/4 tsp Turmeric Powder
- 1 tbsp Green Chilli-Garlic Paste (2 green chillies and 7-8 garlic cloves)
- 1 Small-sized Tomato Chopped
- Salt to taste
- 4 Small-sized Boiled Potatoes Chopped (4 small, or 2 large, peeled and mashed)
- 1 Small Cup Roasted Peanuts Powder (a handful, with skin on)
- Coriander Leaves (chopped)
Also Read – Homemade Dal Vadi Recipe
Instructions:
- Heat one ladle of oil in a Kadai until hot.
- Fry the urad dal papads until crisp. Alternatively, you can roast them on a gas flame.
- Once fried, remove the papads and set aside. Remove excess oil from the pan, leaving only a little for the base.
- In the remaining oil, add mustard seeds and cumin seeds and let them splutter.
- Add a pinch of asafoetida powder and curry leaves.
- Add the chopped onion and saute until it turns light brown.
- Add a little turmeric powder and mix well.
- Add the chilli-garlic paste and saute for 1-2 minutes until the raw smell of garlic is gone.
- Add the chopped tomato and saute for 1-2 minutes until it softens.
- Add salt to taste and mix well. Reduce the flame to low.
- Add the mashed boiled potatoes to the kadai.
- Add the roasted and crushed peanuts.
- Increase the flame to medium and saute for 2-3 minutes.
- Reduce the flame to low.
- Crumble the fried papads into large pieces directly into the kadai.
- Increase the flame to medium again and mix everything well, sauteing for 2-3 minutes until the papads soften.
- Add chopped coriander leaves.
- Saute on low flame for another 2-3 minutes.
- The dish is ready to be served hot with roti or chapati.
Also Read – Chaat: Savoury & Simple Delights
Crispy Papad Potato Recipe
Ingredients
- Oil one ladle
- Urad dal papads 4 papads
- 1/2 tsp Mustard Seeds
- 1/2 tsp Cumin Seeds
- A Pinch of Hing / Asafetida
- Curry Leaves
- 1 Medium Onion Chopped
- 1/4 tsp Turmeric Powder
- 1 tbsp Green Chilli-Garlic Paste 2 green chillies and 7-8 garlic cloves
- 1 Small-sized Tomato Chopped
- Salt to taste
- 4 Small-sized Boiled Potatoes Chopped 4 small, or 2 large, peeled and mashed
- 1 Small Cup Roasted Peanuts Powder a handful, with skin on
- Coriander Leaves chopped
Instructions
- Heat one ladle of oil in a Kadai until hot.
- Fry the urad dal papads until crisp. Alternatively, you can roast them on a gas flame.
- Once fried, remove the papads and set aside. Remove excess oil from the pan, leaving only a little for the base.
- In the remaining oil, add mustard seeds and cumin seeds and let them splutter.
- Add a pinch of asafoetida powder and curry leaves.
- Add the chopped onion and saute until it turns light brown.
- Add a little turmeric powder and mix well.
- Add the chilli-garlic paste and saute for 1-2 minutes until the raw smell of garlic is gone.
- Add the chopped tomato and saute for 1-2 minutes until it softens.
- Add salt to taste and mix well. Reduce the flame to low.
- Add the mashed boiled potatoes to the kadai.
- Add the roasted and crushed peanuts.
- Increase the flame to medium and saute for 2-3 minutes.
- Reduce the flame to low.
- Crumble the fried papads into large pieces directly into the kadai.
- Increase the flame to medium again and mix everything well, sauteing for 2-3 minutes until the papads soften.
- Add chopped coriander leaves.
- Saute on low flame for another 2-3 minutes.
- The dish is ready to be served hot with roti or chapati.
