eng Enviro Research Publishers Current Research in Nutrition and Food Science Journal 2347-467X 2322-0007 2025-11-20 13 3 1183 1195 10.12944/CRNFSJ.13.3.11 24460 article Sandeep Mann 1 Dhritiman Saha 2 Manju Bala 3 Department of Agricultural Structure and Environmental Control, ICAR-CIPHET, Ludhiana, India Department of Automation and Sensor Technology, ICAR-CIPHET, Ludhiana, India Department of Food Grains and Oilseeds Processing, ICAR-CIPHET, Ludhiana, India Wadi, also called a pulse nugget, prepared from legumes, is a popular ingredient in traditional Indian curries. In the present study, black gram and green gram were used to prepare the wadi batter following the traditional wadi-making process and were later fermented to improve nutritional quality and taste. Wadi samples were enriched with spinach and radish (1:1) incorporated into the batter at different levels. An optimum vegetable mix level of 20% provided maximum overall acceptability while maintaining an acceptable color profile. It was observed that incorporating vegetables into the wadis increased porosity, resulting in lighter and more open-textured wadis. Shelf-life data indicated that adding spinach and radish to black gram and green gram wadi not only enhances its nutritional value but also maintained excellent shelf stability for over 180 days. The vegetable mix wadi retained essential macronutrients, particularly proteins, and minerals, while showing improved moisture retention, better texture, and enhanced sensory appeal compared to plain wadi. https://www.foodandnutritionjournal.org/volume13number3/vegetable-enriched-traditional-wadis-a-study-on-nutritional-profiles-and-shelf-stability/ Black gram Green gram Radish Spinach Shelf stability Wadi