Are you looking for a quick and tasty side dish for your everyday meals? This Spicy Urad Dal Papad Sabzi is the perfect solution when you are short on time or out of fresh vegetables in the fridge. Inspired by authentic Maharashtrian cooking, this simple papad sabzi is an absolute lifesaver. Made with crispy fried urad dal papad, soft-boiled potatoes, and a fiery green chilli-garlic paste (traditionally known as thecha), it packs a massive punch of flavour in every single bite.
Whether you serve it with hot chapatis, bhakri, or as a side with simple dal and rice, this Spicy Urad Dal Papad Sabzi is so delicious that you will end up eating two extra rotis! It is especially great during the rainy season or on busy weeknights. Let’s dive into how to make this mouthwatering and beginner-friendly recipe at home in under 10 minutes.
Also Read: Urad Papad Poli Recipe: Easy Maharashtrian Breakfast Dish
Ingredients List:
- 1 tablespoon cooking oil
- 1/2 teaspoon cumin seeds (jeera)
- 1 large onion, finely chopped
- 6 green chillies (3 spicy, 3 mild – lightly roasted)
- 1 whole garlic bulb (peeled and lightly roasted)
- 1/4 teaspoon cumin seeds (extra for crushing with chillies)
- 1 medium potato (boiled, peeled, and chopped into small cubes)
- 1/4 teaspoon turmeric powder (haldi)
- 1/4 teaspoon salt (adjust to taste, as papads are naturally salty)
- 3 urad dal papads (fried)
- 3 tablespoons roasted peanuts (coarsely crushed)
- 1/2 cup fresh coriander leaves, finely chopped
Step-by-Step Instructions:
- Step 1: Prepare the spicy base by crushing the roasted green chillies, roasted garlic, and 1/4 teaspoon of cumin seeds in a mortar and pestle to make a coarse paste.
- Step 2: Heat the cooking oil in a heavy-bottomed iron pan (tawa) over medium heat.
- Step 3: Add 1/2 teaspoon of cumin seeds and the chopped onion to the hot oil. Sauté until the onion turns golden brown.
- Step 4: Add your freshly crushed chilli-garlic paste to the pan and mix well for a few seconds until fragrant.
- Step 5: Stir in the boiled potato cubes, turmeric powder, and salt. Mix everything gently so the spices coat the potatoes perfectly.
- Step 6: Turn the gas flame down to low to prevent anything from burning.
- Step 7: Roughly crush the fried urad dal papads with your hands into medium-sized pieces and add them directly to the pan.
- Step 8: Add the coarsely crushed roasted peanuts and gently toss the Spicy Urad Dal Papad Sabzi for about 1 to 2 minutes on low heat.
- Step 9: Turn off the heat, garnish with freshly chopped coriander leaves, and serve hot!
Also Read: Quick Maharashtrian Papad Thecha Recipe | Spicy Kharda
Cooking Tips:
- Do not over-crush the papad: Keeping medium-sized chunks ensures a nice, satisfying texture rather than a powdery mess.
- Use an iron tawa: Cooking this dish in a heavy iron pan gives it a beautiful, traditional rustic flavour.
- Control the heat: Always keep the flame low after adding the papad so it does not burn or stick to the bottom of the pan.
- Watch the salt: Be very careful when adding salt to the pan. Urad dal papads already contain a high amount of salt, so you only need enough to season the potatoes and onions.
Variations:
- Kids-Friendly Version: Skip the spicy green chillies entirely. You can use a pinch of mild red chilli powder for colour or simply rely on the roasted peanut crush for a mild, nutty flavour.
- Vegan Version: This recipe is naturally 100% vegan! Just double-check the ingredient list on your store-bought papad to ensure no non-vegan additives were used.
- Onion-Garlic Free (Jain) Version: Skip the onion and garlic. Temper the oil with cumin seeds, finely chopped ginger, and mild green chillies before adding the potatoes and papad.
Serving Suggestions:
- Enjoy this flavorful sabzi with hot jowar bhakri, bajra bhakri, or soft chapatis right off the stove.
- It makes a fantastic, crunchy side dish to serve alongside a comforting bowl of yellow dal and steamed rice.
Also Read: Easy Urad Papad Sabzi Recipe: Quick Summer Special Dish
Frequently Asked Questions (FAQs):
Q1: Can I use roasted papad instead of fried papad for this Spicy Urad Dal Papad Sabzi?
Ans: Yes! If you prefer a healthier, oil-free version, you can dry roast the papad on a tawa or microwave it. However, the fried papad gives a richer, traditional Maharashtrian taste.
Q2: Will the papad become soggy in the sabzi?
Ans: The papad will become slightly soft from the oil and onions, but will still retain a lovely texture if you do not overcook it. Serve it immediately for the best bite!
Q3: Can I make this dish ahead of time?
Ans: It is best to prepare the onion and potato base in advance, but only mix in the crushed papad just 2 to 3 minutes before you sit down to eat.
Q4: Which papad is best for this recipe?
Ans: Traditional Urad Dal Papad works best because it holds its shape and absorbs the spicy flavours perfectly. You can also experiment with moong dal papad.
Q5: Can I skip the boiled potato?
Ans: Absolutely! If you are in a rush, you can skip the boiled potato and make the Spicy Urad Dal Papad Sabzi using only the onions, spicy garlic paste, and crushed papad.
How to Make Spicy Urad Dal Papad Sabzi at Home
Ingredients
- 1 tablespoon cooking oil
- 1/2 teaspoon cumin seeds jeera
- 1 large onion finely chopped
- 6 green chillies 3 spicy, 3 mild – lightly roasted
- 1 whole garlic bulb peeled and lightly roasted
- 1/4 teaspoon cumin seeds extra for crushing with chillies
- 1 medium potato boiled, peeled, and chopped into small cubes
- 1/4 teaspoon turmeric powder haldi
- 1/4 teaspoon salt adjust to taste, as papads are naturally salty
- 3 urad dal papads fried
- 3 tablespoons roasted peanuts coarsely crushed
- 1/2 cup fresh coriander leaves finely chopped
Instructions
- Step 1: Prepare the spicy base by crushing the roasted green chillies, roasted garlic, and 1/4 teaspoon of cumin seeds in a mortar and pestle to make a coarse paste.
- Step 2: Heat the cooking oil in a heavy-bottomed iron pan (tawa) over medium heat.
- Step 3: Add 1/2 teaspoon of cumin seeds and the chopped onion to the hot oil. Sauté until the onion turns golden brown.
- Step 4: Add your freshly crushed chilli-garlic paste to the pan and mix well for a few seconds until fragrant.
- Step 5: Stir in the boiled potato cubes, turmeric powder, and salt. Mix everything gently so the spices coat the potatoes perfectly.
- Step 6: Turn the gas flame down to low to prevent anything from burning.
- Step 7: Roughly crush the fried urad dal papads with your hands into medium-sized pieces and add them directly to the pan.
- Step 8: Add the coarsely crushed roasted peanuts and gently toss the Spicy Urad Dal Papad Sabzi for about 1 to 2 minutes on low heat.
- Step 9: Turn off the heat, garnish with freshly chopped coriander leaves, and serve hot!
