Amritsari Wadiya, also known as Amritsari Wadi or Amritsari Wadiyan, is a traditional Punjabi dish that hails from the city of Amritsari in the northern part of India. It is a savory and flavorful vegetarian dish made from ground lentils and spices, which are shaped into round or cylindrical dumplings and then sun-dried. Here are some key details about Amritsari Wadiya:
1) Ingredients: The main ingredients for making Amritsari Wadiya are soaked and ground lentils, typically urad dal (black gram lentils) or moong dal (green gram lentils). The lentil paste is combined with various spices such as red chili powder, cumin seeds, asafoetida (hing), and sometimes fenugreek seeds for added flavor.
2) Seasoning: The lentil paste is thoroughly mixed with the spices and then shaped into small round or cylindrical dumplings. These dumplings are then sun-dried, allowing them to lose moisture and become firm.
3) Sun-Drying: After shaping, the wadiya are placed under direct sunlight to dry. This process is essential to remove moisture and preserve the wadiya for future use. Once dried, the wadiya become hard and can be stored for an extended period without spoiling.
4) Cooking: To prepare a dish with Amritsari Wadiya, the dried dumplings are soaked in water for a short period to soften them. Then, they are crumbled or broken into smaller pieces. The softened wadiya are typically used in various Punjabi dishes to add texture, flavor, and protein.
5) Usage: Amritsari Wadiya is commonly used to enhance the taste of curries and vegetables. They are often added to dishes like sarson da saag (mustard greens curry), aloo wadiya (potato and wadiya curry), or in lentil-based stews. The wadiya absorb the flavors of the dish and provide a unique, earthy taste.
6) Flavor Profile: Amritsari Wadiya have a rich and nutty flavor due to the lentils used in their preparation. The combination of spices imparts a well-rounded taste, making them a popular ingredient in many Punjabi recipes.
Amritsari Wadiya is cherished for its ability to enhance the taste and texture of various dishes while providing a good source of plant-based protein. It is deeply rooted in Punjabi cuisine and is a testament to the region’s culinary creativity and resourcefulness.
Recipe Of Making Aloo And Wadi Sabzi Wadiyaan:
Ingredients
• Special Medium Masala Wadi 100 grams
• Potato 4 medium
• Onion roughly chopped 2 medium
• Ginger roughly chopped 2 1/2 inch pieces
• Oil 3 tablespoons
• Cumin seeds 1/2 teaspoon
• Tomato pureed 2 large
• Coriander powder 2 teaspoons
• Salt to taste
• 1/2 tsp Kashmiri-Lal-Mirch
• 1/4 tsp garam-masala
• Fresh coriander leaves chopped 1 tablespoon
Method
Step 1: Break Special Medium Masala Wadi into small pieces. Peel and quarter the potatoes vertically. Grind the onions and ginger to a fine paste.
Step 2: Heat the oil in a pressure cooker and add the cumin seeds.
When they begin to change colour then add grated onion-ginger and put the paste in a pan saut. for three minutes.
Step 3: Crush and add the nuggets and continue to saut. for five minutes, sprinkling a little water whenever the mixture turns a little dry.
Step 4: Add the tomato puree and saut till the oil surfaces.
Step 5: Add the 1/2 tsp Kashmiri-Lal-Mirch 1/4 tsp garam-masala and salt and mix well.
Step 6: Add potatoes and saut for two minutes.
Step 7: Open the lid when the pressure has reduced completely.
Step 8: Sprinkle our special Garam Masala powder and fresh coriander and serve hot.
How to store Wadiyan:
• Store in a cool and dry place.
• Valid 1.5yrs
• Always tie the rest packet with a rubber band or in airtight containers.
• You can also fry first and store. Also, don’t forget to have a look at our other Wadiyaan collection.
