Are you tired of eating the same everyday meals and looking for something new? This Urad Papad Sabzi Recipe is the perfect solution, especially during the hot summer months when you want to spend less time in the kitchen. Also known as Papad Ki Sabji, this traditional Maharashtrian-style dish transforms plain crispy papads into a mouth-watering gravy in under 10 minutes!
It is incredibly delicious, budget-friendly, and requires basic pantry staples like onions, tomatoes, and peanuts. Whether you are recovering from a cold and want something comforting, or you simply ran out of fresh vegetables at home, this quick and savoury Urad Papad Sabzi Recipe will easily become your family’s favourite. In this beginner-friendly guide, we will walk you through the easy step-by-step process to make this summer special dish perfectly every single time!
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Ingredients List:
- 3 small Urad Papads (you can use more for a larger serving)
- 2 tablespoons Cooking Oil
- 1/2 teaspoon Cumin Seeds (Jeera)
- 5-6 Curry Leaves
- 2 large Onions (finely chopped)
- 1 Green Chilli, 6 cloves of Garlic, and a small piece of Ginger (crushed together)
- 1 medium Tomato (finely chopped)
- 1 teaspoon Kanda Lasun Masala (or your favourite Red Chilli Powder/Garam Masala)
- A pinch of Turmeric Powder
- Salt to taste (use sparingly as papads already contain salt)
- Water (for the gravy)
- 2 tablespoons Roasted Peanuts (coarsely crushed)
- Fresh Coriander Leaves (chopped for garnish)
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Step-by-step Instructions:
- Fry the Papads: Heat a pan or tawa with a little oil. Fry the Urad papads until crispy. Remove them from the pan, let them cool slightly, and crush them roughly with your hands.
- Prepare the Tempering: In the same pan, add a little more oil if needed. Drop in the cumin seeds and curry leaves. Let them splutter.
- Saute the Aromatics: Add the finely chopped onions. Saute lightly until translucent (do not over-brown them). Add the crushed ginger, garlic, and green chilli. Saute for another minute.
- Cook the Tomatoes: Toss in the chopped tomatoes and cook for 1-2 minutes until they soften slightly.
- Add Spices: Sprinkle a pinch of turmeric powder, your Kanda Lasun masala (or red chilli powder), and a little salt. Mix well. Remember, this Urad Papad Sabzi Recipe doesn’t need much salt because the papads are already salty!
- Make the Gravy: Lower the heat. Pour in some water, depending on how much gravy you want. Add fresh coriander leaves and let the mixture simmer for 2-3 minutes on low heat.
- Combine Papad and Peanuts: Add the crushed fried papads into the simmering gravy. Follow up with the coarsely crushed roasted peanuts.
- Final Simmer: Stir everything gently and cook for just 2 more minutes. Turn off the stove while the gravy is still slightly wet, as it will thicken naturally as it cools. Your mouth-watering Urad Papad Sabzi Recipe is ready to serve!
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Cooking Tips:
- Salt Warning: Always be cautious with the salt. Papads contain a high amount of sodium, so taste the gravy first before adding any extra salt.
- Consistency Check: Do not dry out the gravy completely while cooking on the stove. The crushed papads will absorb the water quickly as the dish cools down.
- Pan Choice: If you plan to add a yogurt variation (see below), avoid using an iron skillet or tawa, as iron can react with the sourness. Use a non-stick or steel pan instead.
Variations:
- Yogurt (Dahi) Version: For a creamy and tangy twist, skip the tomatoes (or use very little). Whisk 2 tablespoons of fresh, non-sour curd (yogurt) with water and add it to the gravy base.
- Vegan Version: This recipe is naturally vegan! Just make sure your papads do not contain any hidden dairy-based ingredients.
- Spicy Version: Increase the amount of green chillies or use a hotter red chilli powder for a fiery kick.
- Kids-Friendly Version: Omit the green chilli and use mild paprika or Kashmiri red chilli powder instead of spicy masalas.
Also Read – Maharashtrian Koshimbir Recipe | Easy Cucumber Yogurt Salad
Serving Suggestions:
This flavorful Urad Papad Sabzi tastes absolutely divine when served hot with fresh Phulkas, Chapatis, or Jowar/Bajra Bhakri (flatbreads). You can also enjoy it as a side dish with Dal Rice or plain steamed rice. Serve it with a side of sliced onions and a wedge of lemon for a complete, satisfying meal!
FAQs:
Q1: Can I use roasted papad instead of fried papad for this recipe?
Ans: Yes! While frying gives the dish a richer flavour and helps the papads hold up better in the gravy, you can dry-roast the papads directly on a flame or in a microwave for a healthier, oil-free option.
Q2: Will the papad become soggy in the gravy?
Ans: Yes, the papads will soften and absorb the delicious flavours of the gravy. That is the traditional, comforting texture of this dish! To keep a tiny bit of bite, serve it immediately after cooking.
Q3: Can I make this Urad Papad Sabzi Recipe ahead of time?
Ans: It is best enjoyed fresh. If you make it ahead of time, the papad will soak up all the moisture, and the dish will become dry and mushy. If you must prepare it early, keep the gravy and crushed papads separate, and mix them just before boiling and serving.
Q4: Can I use Moong dal papad instead of Urad papad?
Ans: Absolutely! Moong dal papads or any savoury, spiced lentil papad will work wonderfully in this recipe.
Q5: What is Kanda Lasun Masala?
Ans: It is a traditional Maharashtrian spice blend made of onions, garlic, and red chillies. If you don’t have it in your pantry, regular red chilli powder mixed with a pinch of garam masala makes a great substitute.
Easy Urad Papad Sabzi Recipe: Quick Summer Special Dish
Ingredients
- 3 small Urad Papads you can use more for a larger serving
- 2 tablespoons Cooking Oil
- 1/2 teaspoon Cumin Seeds Jeera
- 5-6 Curry Leaves
- 2 large Onions finely chopped
- 1 Green Chilli 6 cloves of Garlic, and a small piece of Ginger (crushed together)
- 1 medium Tomato finely chopped
- 1 teaspoon Kanda Lasun Masala or your favourite Red Chilli Powder/Garam Masala
- A pinch of Turmeric Powder
- Salt to taste use sparingly as papads already contain salt
- Water for the gravy
- 2 tablespoons Roasted Peanuts coarsely crushed
- Fresh Coriander Leaves chopped for garnish
Instructions
- Fry the Papads: Heat a pan or tawa with a little oil. Fry the Urad papads until crispy. Remove them from the pan, let them cool slightly, and crush them roughly with your hands.
- Prepare the Tempering: In the same pan, add a little more oil if needed. Drop in the cumin seeds and curry leaves. Let them splutter.
- Saute the Aromatics: Add the finely chopped onions. Saute lightly until translucent (do not over-brown them). Add the crushed ginger, garlic, and green chilli. Saute for another minute.
- Cook the Tomatoes: Toss in the chopped tomatoes and cook for 1-2 minutes until they soften slightly.
- Add Spices: Sprinkle a pinch of turmeric powder, your Kanda Lasun masala (or red chilli powder), and a little salt. Mix well. Remember, this Urad Papad Sabzi Recipe doesn't need much salt because the papads are already salty!
- Make the Gravy: Lower the heat. Pour in some water, depending on how much gravy you want. Add fresh coriander leaves and let the mixture simmer for 2-3 minutes on low heat.
- Combine Papad and Peanuts: Add the crushed fried papads into the simmering gravy. Follow up with the coarsely crushed roasted peanuts.
- Final Simmer: Stir everything gently and cook for just 2 more minutes. Turn off the stove while the gravy is still slightly wet, as it will thicken naturally as it cools. Your mouth-watering Urad Papad Sabzi Recipe is ready to serve!
