Kitna time lagta hai?

50 min lagta hai — 15 min taiyari, 35 min pakana.

Wadi Patata

Name: Wadi Patata
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Cuisine: Multiple States Indian
Ingredients: 2g garam masala powder; 4g coriander; 100g tinda; 60g badi; 3g red chilli; 350g Potato; 200g tomato ripe; 9g coriander powder; 6g green chillies; 2g turmeric root; 6g salt; 5g ginger paste; 250g onion; 40g Sunflower Oil

Authentic Sindhi-Hindu Wadi Patata — sun-dried lentil-spice dumplings (wadis/badis) fried until aromatic, then simmered with potatoes and tinda gourd in a browned-onion tomato gravy. Wadis are a classic Sindhi pantry staple — they bring a deep umami that fresh lentils can't match. Served with steamed rice or rotis. Distinct from Punjabi Aloo Wadiyan (which has yogurt and uses different masala).

Time 50 min · Serves 4 · 270 kcal · Multiple States

Ingredients

Finish

garam masala powder — 2 g (powder)
coriander — 4 g (chopped)

Main

tinda — 100 g (peeled and quartered)
badi — 60 g (broken and fried)
red chilli — 3 g (powder)
Potato — 350 g (peeled and diced)
tomato ripe — 200 g (chopped)
coriander powder — 9 g (powder)
green chillies — 6 g (slit)
turmeric root — 2 g (powder)
salt — 6 g (none)
ginger paste — 5 g (paste)

Tempering

onion — 250 g (finely chopped)
Sunflower Oil — 40 g (heated)

Method

Break the dried badis into 1-inch chunks. Heat oil in a pressure cooker on medium. Add the badi pieces and shallow-fry 4-5 minutes until they turn deep amber-brown. Remove with slotted spoon to a plate lined with absorbent paper.
In the same oil, add finely chopped onions. Stir-fry on medium 8-10 minutes until deeply browned (the bhugi step — Sindhi gravy base).
Add chopped tomatoes, ginger paste, slit green chillies, and turmeric powder. Cover and cook 5 minutes until tomatoes soften and oil separates around the masala.
Add 1.5 cups water. Close pressure cooker lid. Cook for 4 whistles on medium, then turn off. Let pressure release naturally.
Open cooker. Add diced potatoes, tinda quarters, salt, coriander powder, and red chilli powder. Stir to coat.
Add 1 cup more water if needed. Close lid and pressure cook 1 whistle on medium, then off.
Release pressure. Add the fried badis back to the curry. Simmer uncovered on low 6-8 minutes — the badis re-hydrate slightly and absorb the gravy.
Sprinkle garam masala. Switch off. Garnish with chopped coriander leaves. Serve hot with steamed rice or phulka.

Common questions

Ek plate Wadi Patata mein kitni calories hoti hain?: 270 kcal per plate.
Kitna time lagta hai?: 50 min lagta hai — 15 min taiyari, 35 min pakana.