Wadiya have a distinct flavor. They’re spicy, earthy, and the hing (asafoetida) give them a sharp flavor. Pair that with the mildness of potatoes and wadi aloo is an amazing dish.
Wadi aloo, or Punjabi wadi aloo, as they’re called in the rest of the country, are amazingly easy to make and will last in the fridge for about a week. I like to serve this dish with fresh roti, boondi raita, and salad.
This dish is a classic old world dish. Sadly, you don’t see it cooked as often as it should be. It’s like it went out of fashion. That said, there isn’t a traditional Punjabi family that doesn’t make this dish. Making the wadiya is actually quite complicated and takes some time as it’s an air dry process, so it’s best to buy them. As kids we were always told that the best wadiya came from Amristar. So inevitably, if we were going, or anyone in a 20 mile radius was going, it was always requested that they come back with wadiya for all.
Traditionally, I’m not a fan of asafoetida. To me, it tastes a bit bitter and chalky, however, I can’t imagine making this dish without it. It gives it the perfect bite. The wadiya are spicy and earthy in flavor, so be careful to not add in too much additional spice. I’ve done that before and had to drink water with each bite.
The picture doesn’t do this dish justice. One of the problems with not being a professional photographer is that you don’t always do a dish justice.