Amritsari wadiyan are small, sun-dried dumplings made from ground lentils and whole spices. They're hard and brittle in the packet, and they soften and swell when cooked, soaking up whatever gravy they're in. In Punjabi kitchens they're a pantry staple: a handful turns plain potatoes or rice into a proper meal.
Our four kinds
| Wadiyan | Best for |
|---|---|
| Medium Spicy | Everyday aloo wadiyan and pulao |
| Full Spicy | Those who like real heat |
| Moong Daal | A lighter, milder wadi |
| Aloobukhara | A sweet-sour twist from dried plum |
Aloo wadiyan (serves 3–4)
You need: 4–5 wadiyan, 3 potatoes cut in chunks, 1 onion, 2 tomatoes, 1 tsp ginger-garlic paste, ½ tsp cumin seeds, ½ tsp turmeric, 1 tsp coriander powder, chilli powder to taste, salt, ½ tsp garam masala, 2 tbsp mustard oil, and fresh coriander.
- Break the wadiyan into bite-sized pieces. Fry them in the hot oil on a low flame for 2–3 minutes, until they darken slightly. Lift them out.
- In the same oil, add the cumin seeds, then the chopped onion, and cook until golden. Add the ginger-garlic paste.
- Add the chopped tomatoes, turmeric, coriander powder, chilli and salt. Cook until the oil separates.
- Add the potatoes, the fried wadiyan and about 3 cups of water.
- Pressure-cook for 2–3 whistles, or simmer covered for 25–30 minutes, until the potatoes and wadiyan are soft.
- Finish with garam masala and fresh coriander. Serve with roti or rice.
Tip: Wadiyan already contain spices, so taste before adding more chilli.
Other ways to use them
- Add fried wadiyan to a vegetable pulao.
- Cook them with peas or with any leafy greens.