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radish greens, healthy food, fibre food, healthy diet, radish leaves with potato

Radish greens with Punjabi wadi

Don't throw away those radish greens, try cooking it with mild spices and Punjabi wadi! Punjabi wadi is a sun-dried lentil dumpling that is flavoured with Indian spices. It lifts up any bland dish and you do not even have to add any extra spices!
Prep Time 10 mins
Cook Time 20 mins
Course Side Dish
Cuisine Indian
Servings 2


  • Saute pan


  • 2 bunch radish greens chopped
  • 1 medium potato diced
  • 1/2 Punjabi wadi broken into smaller pieces
  • 1/4 tsp turmeric
  • 1 tsp cumin seeds
  • pinch asafoetida
  • salt to taste
  • cooking oil


  • Rinse well, drain and finely chop the radish leaves. Do not chop it too fine or big chunks!
  • Heat oil in pan, crush the wadis into smaller chunks and fry them for a couple minutes and remove. The wadis tend to break down into smaller pieces during cooking so do not break them into very small pieces.
  • In the same oil, add a teaspoon of cumin seeds, a pinch of asafoetida and quarter of a teaspoon of turmeric. When the cumin seeds crackle, add the potatoes and saute for couple of minutes.
  • Next add the chopped greens, mix well. Let it cook uncovered on medium low heat for a couple of minutes till the leaves get slightly wilted.
  • Tip in the fried wadis, add salt to taste, stir. Cook uncovered on lowest possible heat until potato is soft and the greens have wilted and there's no water left in the pan. Whilst cooking you may add a couple of tablespoons of water if it dries up too quickly.
  • Remove from heat and serve with rice or roti.


  • Radish greens taste good when cooked in mustard oil but I've used vegetable oil and came out equally delicious.
  • Some wadis tend to absorb oil, to avoid this dry roast them for a minute and then fry in oil.
Keyword 30 minutes recipe, Healthy Recipes, Radish greens, Vegan Recipes, Vegetarian Recipes
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