How to make Hare Pyaaz aur Wadi ki Subzi -

Spring onions give this Punjabi wadi dish a fresh taste.

Sanjeev Kapoor

This recipe is from FoodFood TV channel & has featured on Turban Tadka.

Main Ingredients : Spring Onion with Greens, Punjabi Urad Dal Wadis

Cuisine : Indian

Course : Main Course Vegetarian

You can also find more Main Course Vegetarian recipes like Quick Corn Curry Pungent Feijoada Phoolgobhi Sambhari Seb Aur Amrood Ki Sabzi

Hare Pyaaz aur Wadi ki Subzi

Hare Pyaaz aur Wadi ki Subzi Recipe Card


History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

Prep Time : 16-20 minutes

Cook time : 21-25 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Hare Pyaaz aur Wadi ki Subzi Recipe

  • Spring Onion with Greens 4

  • Punjabi Urad Dal Wadis 5

  • Oil 1 tablespoon + for deep-frying

  • Cumin seeds 1 teaspoon

  • Mustard seeds 1 teaspoon

  • Asafoetida 1/4 teaspoon

  • Ginger finely chopped 1 inch

  • Gram flour (besan) 2 tablespoons

  • Red chilli powder 1 teaspoon

  • Turmeric powder a pinch

  • Coriander powder 1 tablespoon

  • Dried mango powder (amchur) 1 teaspoon

  • Salt to taste

  • Soya granules soaked in water for 15-20 minutes 1/4 cup


Step 1

Heat sufficient oil in a kadai and deep fry the wadis till golden. Drain and soak in a bowl of water.

Step 2

Roughly chop spring onions as well as greens.

Step 3

Heat 1 tbsp oil in a non-stick pan, add cumin seeds and mustard seeds and sauté till the seeds splutter. Add asafoetida and ginger and sauté for half a minute.

Step 4

Add gram flour and sauté for 1-2 minutes. Add red chilli powder, turmeric powder, coriander powder and dried mango powder and sauté for a minute.

Step 5

Add spring onions and greens and sauté for a minute. Drain the wadis, break them into smaller pieces and add to the pan.

Step 6

Add 1 cup water, salt and soya granules, mix well and let it come to a boil. Simmer for 2-3 minutes and switch off the heat.

Step 7

Transfer into a serving bowl and serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.