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Aloo wadiyan

AI-drafted · awaiting admin review

Sun-dried spiced urad-dal dumplings from Amritsar, fried and cooked with potatoes in a tomato-onion gravy.

Region: Amritsar, PunjabOccasion: Everyday meal; winter and when fresh vegetables are fewTime: 45 minServes: 4Vegan

Ingredients

  • 4–5 Amritsari wadiyan (about 100 g), broken into pieces
  • 3 potatoes, cut into cubes
  • 2 onions, finely chopped
  • 2 tomatoes, chopped
  • 1 tbsp ginger-garlic paste
  • 1 tsp cumin seeds, 1 bay leaf
  • 1 tsp coriander powder, 1 tsp red chilli powder, ½ tsp turmeric, ½ tsp garam masala
  • 4 tbsp mustard oil
  • Salt and fresh coriander

Method

  1. Heat the mustard oil until it smokes, then lower the heat. Fry the wadiyan pieces until a shade darker. Take them out.
  2. In the same oil add cumin and bay leaf, then onions; fry until golden.
  3. Add ginger-garlic paste, the powdered spices and tomatoes and cook until the oil separates.
  4. Add the potatoes and wadiyan and stir for 2 minutes. Add 3 cups water and salt.
  5. Cover and cook for 15–20 minutes (or 3 whistles in a pressure cooker) until the potatoes are soft and the wadiyan are tender.
  6. Add garam masala and coriander and serve with roti or rice.

History

Wadiyan are made by grinding urad dal with spices such as black pepper, cloves and cardamom, shaping it into small mounds and drying them in the sun. Amritsar is known for its papad and wadiyan, sold across north India.

Significance

Making wadiyan on rooftops in the winter sun is a household and small-trade tradition in Punjab, and aloo wadiyan is a homely dish that uses this store-cupboard food.

Sources