Vadi Aloo Recipe – Eats Now

Name: Vadi Aloo
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 50 g split Urad Dal; 100 g boneless skinless chicken; 1 teaspoon garlic (crushed); 1 teaspoon ginger (crushed); 2 teaspoons black pepper; 1 teaspoon red chile; salt (to taste); oil (for frying); 2 large potatoes, diced; 3 tomatoes, diced; 1 medium onion, sliced; 2 tablespoons oil; 1 teaspoon cumin seed; ¾ teaspoon turmeric powder; ¾ teaspoon chili powder; 1 teaspoon coriander powder; salt; 1 cup water; ½ teaspoon garam masala

Servings: persons

50 g split Urad Dal
100 g boneless skinless chicken
1 teaspoon garlic (crushed)
1 teaspoon ginger (crushed)
2 teaspoons black pepper
1 teaspoon red chile
salt (to taste)
oil (for frying)
2 large potatoes, diced
3 tomatoes, diced
1 medium onion, sliced
2 tablespoons oil
1 teaspoon cumin seed
¾ teaspoon turmeric powder
¾ teaspoon chili powder
1 teaspoon coriander powder
salt
1 cup water
½ teaspoon garam masala

1
soak dalfor 1hour in hot water.
2
grind in grinder (with chicken breast and all things.
3
mix well with a spoon.
4
heat oil in a wok or kadahi.
5
keep the heat on a medium flame.
6
take each ball and keep it in the centre of your palm .
7
deep-fry them until they are crisp and golden brown.
8
Heat oil and add onion and cumin seeds.
9
Let it sizzle for about 30 seconds.
10
Add in the tomatoes, turmeric, chilli, salt, and coriander powder and fry for 30 seconds.
11
Add vadi and potatoes in and fry for 2 minutes.
12
Add in water, bring to a boil, lower to a simmer and cook, covered, for about 10 minutes.
13
Stir in garam masala.
14
Stir well for 1 min and cover for around another 5 minutes.

179

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 50 g split Urad Dal, 100 g boneless skinless chicken, 1 teaspoon garlic (crushed), 1 teaspoon ginger (crushed), and more.

Yes, Vadi Aloo falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Vadi Aloo

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