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Amritsari Punjabi Wadiyan | Vadi 300gm

Amritsari Punjabi Wadiyan | Vadi 300gm

HK$25.00
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Description

These legendary Wadiyans are prepared by in Punjabi using the finest quality ingredients and an age old recipe to ensure the genuine flavour and texture. Urad dal is soaked and ground to a slight coarse paste along with other spices such as Black Pepper, Cumin Seeds, Cloves, Chillies & Asafoetida, which is then sun dried and packed carefully. Simply break one or two vadis into smaller pieces, saute it and cook it for 4-5 minutes along with aloo or any other vegetable curry, your soft delicious Punjabi Wadiyan are ready! Tastes best when served hot. This is a Spicy masala variant, please choose the medium masala variant if you are very sensitive to spiciness and authentic, handmade and hygienic.

Amritsari Aloo Wadiyan Recipe

Ingredients to make Amritsari Aloo wadiyan
  • Medium size Potatoes 3No.
  • Tomatoes chopped medium size 2No.
  • Onion chopped 1 Big size
  • Urad Dal wadiyan 2 No.Big size
  • Cumin seeds 1tsp
  • Coriander powder 1tsp
  • Red chili powder 1tsp
  • Turmeric powder 1/2tsp
  • Garam Masala 1/2 tsp
  • Hing a pinch
  • Oil 3tbsp
  • Salt to taste
  • Water 3cups
  • Fresh Coriander leaves chopped 2Tbsp
How to make Amritsari Aloo wadiyan
  1. Wash and peel potatoes and cut them into bite size pieces.
  2. Place cut potatoes into water and keep aside.
  3. Gently Break the wadiya into all pieces using rolling pin or in mortar&pestle.
  4. In a pan heat 1 Tbsp of oil.
  5. Hot oil add small pieces of wadiyan and cook for 4-5 minutes or until they turns brown.
  6. Take them out of pan and keep aside.
  7. Add 2 Tbsp of oil to same pan and heat on high flame.
  8. Add cumin seeds and saute for few minutes or until cumin seeds turns brown.
  9. Add hing and chopped onions.
  10. Cook onions for 8-10 minutes or until turns translucent in colour. Stir in between.
  11. When onion turns translucent in colours add chopped tomatoes .
  12. Add salt and mix well.
  13. Cook for another 8-10 minutes or until tomatoes turns mushy and release oil from the sides.
  14. Now add turmeric powder, coriander powder, red chilli powder and fry for few seconds.
  15. Drain water from potatoes.
  16. Add chopped potatoes, fried Wadiyan, 3 cups of water and mix well.
  17. Turn heat to high for 3-4 minutes or until gravy starts boiling.
  18. Then turn the heat to medium -low, cover the pan and cook 20-25 minutes or until potatoes are fully cooked
  19. Stir occasionally so that masalas coats well with potatoes and Wadiyan.
  20. Once you have reached the desired consistency of the gravy turn of the gas.
  21. Garnished with fresh coriander leaves.
  22. Serve hot with chapati or rice.

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