Aloo Wadi Recipe

Cooking Directions

• STEP 1.Soak the sun-dried lentil dumplings in water for 30 minutes.
• STEP 2.Boil the potatoes until they are tender, then peel and mash them.
• STEP 3.Heat oil in a pan and add cumin seeds, asafoetida, and dried red chilies.
• STEP 4.Add the soaked lentil dumplings and cook until they become soft.
• STEP 5.Add the mashed potatoes, turmeric powder, red chili powder, and salt.
• STEP 6.Mix well and cook for a few minutes until the flavors blend together.
• STEP 7.Garnish with coriander leaves and serve hot with roti or rice.

Cooking Tips

• Make sure to soak the sun-dried lentil dumplings before cooking to soften them.
• Adjust the spice levels according to your preference.
• You can add other vegetables like peas or carrots to enhance the dish.
• For a richer flavor, you can add a dollop of ghee while serving.

Storage and Serving

• Aloo Wadi can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the dish in a pan or microwave before serving.
• Serve Aloo Wadi with roti, naan, or rice for a complete meal.