Punjabi Amritsari Aloo Wadiyan
Punjabi or Amritsari Aloo Wadiyan
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Amritsari Aloo Wadi or Punjabi Aloo Wadiyan is a wonderful curry made with boiled potatoes and deep-fried Amritsari Wadi, which is a sun-dried fritter made with black gram or udad dal. I loved the contrasting textures and of course, the typical Punjabi taste.
Course: Curry, Main
Cuisine: Indian, Punjabi
Servings: 4
Author: Aruna
  • 8 to 10 Amritsari Wadi My wadi were about an 1" size
  • 4 Medium Sized Potatoes
  • 2 Medium Sized Onions
  • 2 Medium Sized Tomatoes
  • 2 Green Chillies
  • 1 tsp Grated Ginger
  • 1/2 tsp Cumin Powder
  • 1 tsp Coriander Powder
  • 1 tsp Kasuri Methi
  • 1 tsp Garam Masala or Kitchen King Masala
  • 3/4 tsp Red Chilli Powder
  • 1/3 tsp Turmeric Powder
  • 2 tbsp Oil - 2 + To deep-fry the wadiyan
  • Salt to Taste
The Preparations
  1. Deep fry the Amritsari Wadiyan.
  2. Break into smaller pieces, if required. Set aside.
  3. Peel the potatoes. Cut into thick wedges about 2" long.
  4. Chop the tomatoes to fine pieces.
  5. Peel and chop the onions to fine pieces.
  6. Chop the green chillies to fine pieces.
Method to Make Punjabi or Amritsari Aloo Wadiyan
  1. Heat 2 tbsp of oil.
  2. Add cumin seeds and stir-fry for a few seconds till the cumin seeds start to change colour.
  3. Add grated ginger and green chillies.
  4. Stir-fry for a few seconds.
  5. Add the onion and stir-fry till transparent.
  6. Add the fried Amritsari Wadiyan and kasuri methi.
  7. Stir-fry for a few seconds.
  8. Add the potato pieces and stir-fry for 3 to 5 minutes.
  9. Add the finely chopped tomatoes.
  10. Stir-fry till the tomato pieces are well-stewed.
  11. Add the cumin powder, coriander powder, garam masala/kitchen king masala, salt, and turmeric.
  12. Mix well.
  13. Add enough water to cover the potatoes and wadiyan.
  14. Cook covered, while stirring occasionally, till the potatoes are soft.
    Pressure cook for 3 whistles.
  15. Serve hot with rice or rotis.