To begin, deep fry the Amritsari wadis until golden. Remove and keep aside. Do not brown.
To prepare the masala, heat 2-3 tbsp of oil in a pan. You can use the oil you fried the wadis in for added flavor.
Add in the onions and saute until translucent.
Add in the ginger garlic paste and saute for a minute or two.
Add in the tomatoes along with salt and cook until the oil begins to appear on the sides.
Now add in the dry masalas - Kashmiri red chili powder, turmeric powder, cumin powder, coriander powder, and amchoor powder. Add a bit of water and saute again until the oil starts appearing on the sides.
Add in the diced potatoes and saute for a few minutes.
Next, add in the fried wadis. Mix well. Add enough water. Once it begins to bubble, lower the heat, cover with a lid, and cook until the potatoes and the wadis soften. Or you can pressure cook them for 3-4 whistles.
Break the wadis down into bite-sized pieces. Check the salt and add more if required. Adjust the gravy as per your taste.
The Amritsari Aloo Wadis are ready to serve. Serve them hot with boiled rice or rotis.