Whenever I used to visit my grandmother’s home in Amritsar, I used to have a special dish cooked exclusively by my grandmother. This was nothing but aloo wadiyan. For those who don’t know, wadiyan are spiced and sun-dried dumplings made from ground lentils. It may be just a simple ingredient for some but for me, it is a thing that takes me to the nostalgia drive.
Wadis are a popular ingredient in other state cuisines as well. But this article is totally dedicated to the beauty of Punjabi wadiyan. The wadiyan we are talking about are vegan as well as gluten-free. I didn’t know I was eating something this healthy for years. Moreover, wadiyan is just not for a sabji but it can be added to rice, soups, and even to pasta and noodles. Wadiyan soaks up the sauce or gravy in which they are cooked that too while retaining their texture, flavour, and taste. Usually, wadiyan are made in winters but since winters are not that far away, let us give you a guide of how you can make wadiyan at home.
Ingredients
- ½ cup dried green chickpeas
- 2 cups of moong dal
- 4 tsp jeera
- ½ tsp hing
- 2 tsp cloves
- 2 tsp ground black pepper
- Salt as per taste
Method
- Soak fresh chickpeas in water for 3 hours.
- Also, soak moong dal for 3 hours.
- Drain the chickpeas into a smooth paste and grind them using very little amount of water.
- Also, grind moong dal into a smooth paste.
- Take a bowl and add chickpea and moong dal paste.
- Add in all the spices and salt.
- Mix everything together.
- Take a big thali. (You can also take a food-safe plastic sheet)
- Keep the thali in the sun.
- Now, add a spoonful of wadi mixture to the thali.
- Shape them into small circles
- Let them dry for 3 to 4 days until they become hard.
- When you see that one side has dried, turn the wadis to the other side.
- When done, store the wadis in an air-tight container.
- And you are done!!!
Surprise!!! Not just do we have a recipe of wadiyan but we also tell you how to make the perfect aloo wadiyan at home for the upcoming winter season. So, waiting for what? Have a look.
Aloo Wadiyan
Image credits: Youtube/Rajan Singh Jolly
Ingredients
- 2 potatoes
- 1 onion
- 2 tomatoes
- 1 green chili
- ½ tsp cumin seeds
- 2 tsp coriander powder
- ½ tsp red chili powder
- 3 tbsp oil
- ½ cup wadis
- ½ tsp hing
- 1 tsp turmeric powder
- 2 tbsp curd
- Dash of salt
Method
- Take potatoes and cut them into medium pieces.
- Take wadis and rinse them into water.
- Crush wadiyan into small pieces
- Heat a pan and 1 tsp of oil.
- Add the crushed wadis to the pan and roast them for some 4 to 5 minutes.
- When they turn brown and aromatic, turn off the flame and keep them aside.
- Heat another pan and add oil.
- Add cumin seeds and hing. Let them splutter.
- Add minced onions and sauté.
- Let them cook for some 7 to 8 minutes.
- Meanwhile, make tomato puree in a mixer.
- When done, add coriander powder, red chili powder, and turmeric powder to the onion mix.
- Also, add tomato puree and curd and mix well.
- Let it cook for some time until it becomes thick.
- Then, add chopped potatoes and wadiyan.
- Add salt and water. Let it cook for 3 to 4 minutes on high flame.
- Then, lower the flame and let it cook for 20 to 25 minutes.
- Cook until the potatoes and wadis become tender.
- Turn off the flame and garnish with coriander leaves.
- Serve!!!
Do let us know if you liked it!!
