AALE KI WADIYAN (250 GMS)

Aale Ki Wadiyan – A Traditional Jammu Delicacy In Jammu,

Aale Ki Wadiyan (also known as Patod Wadiyan) is a beloved traditional dish made from arbi (colocasia) leaves and seasoned lentil paste. This dish is prepared by coating tender arbi leaves with a spiced paste of ground urad dal (black gram) or moong dal. The coated leaves are then rolled tightly, steamed until firm, and sliced into spirals before being sun-dried for preservation. Once dried, these wadiyan develop a rich, umami flavor and can be stored for months. They can be used in curries along with potatoes and also can be used to make Pulao. The combination of lentils and arbi leaves not only provides a unique texture but also makes for a highly nutritious meal, rich in protein, fiber, and essential minerals.

This dish is an integral part of Dogra cuisine, showcasing the region’s traditional food preservation techniques and its deep-rooted love for rustic, homemade flavors.