Amritsari Aloo Wadi

The first time we went to Amritsar, I didn't know much about wadis. So I came back with a packet of papads and a whole lot of fake chicken legs. Later, I learnt about these little wadis that are very similar to the vathal made in the southern part of the country. I remembered reading in Asha's blog that the north indian cousins aren't meant to fried and eaten. Quite like the vathal that go into Vathal Kuzhambu.

One evening, on the long ride back home from work, I asked my colleague how to use the wadis I brought from Amritsar this time around. She gave me her recipe and I followed it mostly. It was quite easy to make and tasted very nice. I am sure to make this more often, especially when I am out of vegetables.

2 Potatoes, peeled and diced

1/2 cup Amritsari Urad Wadis, crushed

1 Onion, chopped finely
1 Tomato, chopped finely
1 tsp Ginger Paste
1 tsp Chilli Powder

1" stick Cinnamon
1/4 tsp Turmeric Powder
1/2 tsp Coriander Powder
1/4 tsp Garam Masala
1 tsp Oil
Salt to taste

Heat the oil in a pressure pan. Add the cumin seeds. When they crackle, add the cinnamon stick and onions and fry for a couple of minutes. Add the ginger paste along with the turmeric, coriander and chilli powders. Add the crushed wadis and fry for another 3-4 minutes. Add the salt and the tomato and fry for 3-4 minutes. Add a cup of water and bring the mixture to a boil. Add the potatoes. Cover and cook for 3 whistles. Open the pressure pan and add the garam masala. Cook for 2-3 minutes.

Serve hot with rotis. This protein packed dish had me licking my lips after lunch. Thanks Namrata for a keeper recipe.