Punjabi Wadi Choliya Sabzi Recipe
Punjabi Wadi Choliya Ki Sabzi is a quintessential dish from North Indian cuisine, brimming with rich flavors and spices that bring out the authentic taste of Punjabi cooking. This seasonal delicacy is typically prepared when fresh green chickpeas (Choliya) are available in abundance, making it a must-try for anyone who enjoys authentic Punjabi flavors. Unlike the traditional Chana recipe, this dish features the unique combination of wadi (crushed urad dal dumplings) and fresh green chickpeas, resulting in a robust and delightful side dish. If fresh green chickpeas are unavailable, dried ones can be used after soaking them for several hours.
This recipe, which is high in protein and vegetarian-friendly, is perfect for those looking to enjoy a healthy yet flavorful meal.
Ingredients
| Ingredient | Quantity |
|---|---|
| Badi (wadi), lightly crushed | 1/4 cup |
| Fresh green chickpeas | 300 grams |
| Homemade tomato puree | 1/4 cup |
| Ginger, grated | 1 inch |
| Curd (Dahi / Yogurt) | 1 cup |
| Asafoetida (hing) | 1/4 teaspoon |
| Coriander Powder (Dhania) | 2 teaspoons |
| Turmeric powder (Haldi) | 1 teaspoon |
| Red Chilli powder | 1 teaspoon |
| Salt | To taste |
| Oil (for cooking) | As needed |
| Coriander Leaves (Dhania), finely chopped | 1 small bunch |
Preparation Time: 20 minutes
Cooking Time: 20 minutes
Instructions
-
Fry the Wadis:
Start by heating 1/2 tablespoon of oil in a heavy-bottomed pan. Add the crushed urad dal wadi and sauté it on low heat until it becomes crisp and golden. Be careful not to burn the wadis. Once done, remove them from the pan and set them aside in a bowl. -
Prepare the Spices:
In the same pan, heat 1 teaspoon of oil. Add the homemade tomato puree, grated ginger, asafoetida, turmeric powder, coriander powder, and red chili powder. Sauté the mixture on medium heat for 3-4 minutes until the tomato puree thickens and the spices release their fragrance. -
Cook the Choliya and Wadi:
Add the fresh green chickpeas (Hara Choliya) and the crispy wadi back into the pan. Toss the ingredients well to combine, ensuring the chickpeas and wadi are coated with the spiced mixture. -
Simmer the Dish:
Add 2 cups of water and salt to the pan. Bring the mixture to a brisk boil. Once it begins to boil, reduce the heat to low, cover the pan, and let the sabzi simmer. Cook until the water reduces by half and the green chickpeas are tender, which should take about 10-12 minutes. -
Finish with Yogurt:
Stir in the yogurt and simmer for an additional minute. Taste the sabzi and adjust the salt and spices according to your preference. -
Garnish and Serve:
Turn off the heat and transfer the Wadi Choliya Ki Sabzi to a serving bowl. Garnish with finely chopped coriander leaves for a fresh burst of flavor.
Serving Suggestions
Serve your Punjabi Wadi Choliya Ki Sabzi alongside a warm bowl of steamed rice, crispy papad, and tangy pickle (achar) for a fulfilling and wholesome meal. This dish also pairs wonderfully with any type of Indian flatbread, such as roti or naan.
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | Approx. 180 |
| Protein | 8 grams |
| Carbohydrates | 18 grams |
| Fat | 8 grams |
| Fiber | 6 grams |
| Sodium | 300 mg |
Pro Tips for a Perfect Punjabi Wadi Choliya Sabzi:
- If fresh green chickpeas are unavailable, dried chickpeas can be used. Simply soak them overnight and cook them until tender.
- Adjust the quantity of spices to suit your taste preferences, especially the red chili powder, depending on how spicy you like your dishes.
- For an extra depth of flavor, try adding a touch of garam masala towards the end of cooking.
Conclusion:
Punjabi Wadi Choliya Ki Sabzi is a heartwarming and nutritious dish that brings the best of North Indian flavors to your table. With the perfect balance of spiced yogurt, green chickpeas, and crispy wadi, this recipe is sure to delight your taste buds. Whether served as part of a festive meal or a simple weekday dinner, it is sure to be a hit in any household.
