Karachi Wadi By Pallavi Nigam Sahay

Karachi Wadi

A special dish from Pakistan is presented by Chef Pallavi’s guest who arrived in India from Karachi after the partition. Her Karachi Wadi has deep-fried chana dal balls cooked in a spicy, sweet and tangy curry, is sprinkled with sev and finely chopped onions and is eaten with paav. All food lovers will relish this Karachi wadi
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Cooking Time

20-25 Min

Meal Type


Preparation Time

10-12 Min



Rate This Recipe10


  • For Karachi Wadi
  • 250 gm chana dal
  • 150 gm finely chopped onion
  • 1 tbsp ginger garlic paste
  • 1/2 tbsp turmeric powder
  • 1 tsp coriander powder
  • 1/2 tsp red chilli powder
  • 1 tsp garam masala
  • salt as per taste
  • chopped coriander leaves
  • oil for frying curry


  1. 1

    In a bowl, add chana dal paste, finely chopped onion, ginger garlic paste. Add turmeric powder, coriander powder, red chilli powder, garam masala, salt as per taste, coriander leaves and mix it.
  2. 2

    Make small balls of the batter and deep fry it in the oil until it turns golden brown.
  3. 3

    For the curry, add oil in a pan. Add finely chopped onion and saute. Add ginger garlic paste, turmeric powder, coriander powder, garam masala, salt as per taste and mix it.
  4. 4

    Add water and mix. Add palm jaggery, tamarind water and let it boil. Add the wadi in the pan and cook it for 2 - 5 minutes.
  5. 5

    Garnish with coriander leaves, sev, chopped onions and serve.

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