Air fryer recipe · Snacks
Amritsari Aloo Wadi
Punjabi sun-dried wadi and potato fried together into a fiery, fragrant snack.
- 26 minTotal time
- 195°CAir fryer
- 4Serves
- VegetarianDiet
Nutrition per serving
- 145kcal
- 1.9 gprotein
- 18.8 gcarbs
- 7.1 gfat
- 2.4 gfibre
Per serving, about 4 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- Punjabi wadi (urad nuggets)8 pieces
- Baby potatoes, halved300 g
- Onion wedges1 medium
- Amritsari garam masala1.5 tsp
- Turmeric & red chilli1 tsp
- Mustard oil2 tbsp
Method
Soften the wadi
Soak the hard wadi in warm water for ten minutes, then break into bite-sized chunks. Softening first ensures they cook evenly instead of staying stony in the centre.
Par-boil potatoes
Boil the halved baby potatoes until just tender and drain. Pre-cooking them means everything finishes at the same time in the air fryer.
Make the spice oil
Warm the mustard oil and stir in turmeric, chilli, Amritsari garam masala and salt to make a fragrant slurry. This coats both the wadi and potato with that distinctive Amritsari aroma.
Toss everything together
Combine the wadi chunks, potatoes and onion wedges with the spiced oil until evenly coated. Let it sit five minutes so the flavours settle in.
Air-fry until roasted
Spread in a single layer and air-fry at 195C for 17 minutes, shaking twice. They are ready when the wadi is deep brown and crunchy and the potatoes are roasted at the edges.
