I made Aloo Wadiyan for the first time ever yesterday and was surprised to note they came out rather well.
As a teenager, I had closely observed mom prepare this very traditional Punjabi dish but never tried it on my own until now.
Aloo wadiyan is a very popular dish in North India and is native to Amritsar. Wadiyan are sun dried spicy urad dal dumplings or nuggets. They are very spicy and each bite sends a spice burst in your mouth.
Wadiyan’s are made with urad dal, which is first soaked then ground. The paste is kept overnight to ferment and to give the savor taste. Then whole spices like whole black pepper, coriander seeds, fennel seeds, red chili powder, salt, asafetida and grated petha (white squash) are added to the dough.
Then with the fingers one at a time small blobs of the dough, the size of ping pong balls dropped on a cotton fabric, and then left under hot summer sun to dry. After the balls of dough are dried they can be kept for longer period of time.
Normally one or two wadis are broken into small pieces and sautéed with some oil and then cooked with vegetables. Most of the time wadiyan are cooked with potatoes but they can be added with several vegetables and pulao. They go well with chapattis and any other Indian bread. They can be made at home but are also easily available at any convenience store, particularly in Northern India.
I took four large balls and broke them into smaller pieces. Then these were lightly shallow fried and kept aside. In the same pan, I took a tablespoon of garlic-ginger paste, the paste of one tomato, and one finely chopped onion. This was then fried in two tablespoons oil during which a teaspoon of red chilli powder, half a teaspoon turmeric powder, a pinch each of coriander and cumin powder and salt to taste.
A large potato was then peeled and sliced into eight to 10 pieces and added into the pan and stirred. The wadiyan were then also then added and cooked for 10 to 15 minutes stirring all the time.
Then add half a litre of water, mix well and cover. Cook for 30 minutes on a slow flame.
Some input courtesy http://www.northindiancooking.com