• Prep Time 10-15 minutes
  • Cook Time 15-20 minutes
  • Serving For 4 People
  • Difficulty Easy

Recipe Description

Spring onions give this Punjabi wadi dish a fresh taste.


  • Spring onions – 4 no
  • Punjabi urad dal wadis – 5 no
  • Oil for deep frying + 1 tbsp
  • Cumin seeds – 1 tsp
  • Mustard seeds – 1 tsp
  • Asafoetida – 1/4 tsp
  • Ginger, finely chopped – 1 inch
  • Gram flour – 2 tbsp
  • Red chilli powder – 1 tsp
  • Turmeric powder – a pinch
  • Coriander powder – 1 tbsp
  • Dried mango powder (amchur) – 1 tsp
  • Salt – to taste
  • Soya keema soaked in water for 15-20 minutes – 1/4 cup



  1. Heat sufficient oil in a non stick kadai. Deep fry the wadis till golden. Transfer the wadis into a bowl of water and set aside.
  2. Roughly chop spring onion bulbs as well as greens and keep aside.
  3. Heat 1 tbsp oil in a non stick pan. Add cumin seeds, mustard seeds and sauté till the seeds splutter. Add asafoetida, ginger and sauté for half a minute.
  4. Add gram flour and sauté for 1-2 minutes. Add red chilli powder, turmeric powder, coriander powder, dried mango powder and sauté for a minute.
  5. Add spring onion bulbs and greens and sauté for a minute. Drain the wadis, break them into pieces and add to the pan.
  6. Add 1 cup water, salt and soya keema. Mix well and allow coming to a boil. Simmer for 2-3 minutes and switch off the heat.
  7. Transfer into a serving bowl and serve hot.


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Harpal Sokhi


Fusion of Indian food with International Cuisine is what made Chef Harpal Singh Sokhi a sought after name within the Food industry. With a background of North India, Chef Harpal is a music lover and is fluent in English and five Indian regional languages - Hindi, Punjabi, Bengali, Oriya and Telugu.

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