A celebrated winter delicacy from Gujarat, this dish is a slow-cooked masterpiece. It features a medley of seasonal root vegetables, beans, and spiced fenugreek dumplings in a fragrant green masala.
Prep60 min
Cook50 min
Servings6
Serving size: 1.5 cups
605cal
11gprotein
64gcarbs
37g
Ingredients
1 cup Methi Leaves (finely chopped)
1 cup Besan
0.25 cup Atta
1 tbsp Ginger-Green Chili Paste (for muthia)
0.5 tsp Turmeric Powder
1 tsp Red Chili Powder
1 tsp Coriander Powder
4 tsp Sugar (divided for muthia and masala)
3 tbsp Lemon Juice (divided for muthia and masala)
Golden, puffy, and irresistibly crisp, these deep-fried Indian breads are a festive favorite. Made from a simple whole wheat dough, they pair perfectly with savory curries like chole or a sweet shrikhand.
A refreshing and savory yogurt-based drink, spiced with roasted cumin, fresh herbs, and a hint of ginger. This traditional Indian buttermilk is the perfect cooling beverage to aid digestion and beat the summer heat.
This gujarati dish is perfect for lunch. With 1103.3400000000001 calories and 23.13g of protein per serving, it's a nutritious choice for your meal plan.
fat
(divided for muthia and tempering)
0.125 tsp Baking Soda (a pinch)
0.625 cup Oil (2 tbsp for muthia dough + 1/2 cup for cooking)
3.5 tsp Salt (to taste, divided)
2 cup Oil for deep frying
1.75 cup Coriander Leaves (packed, divided for masala and garnish)
0.625 cup Fresh Coconut (grated, divided for masala and garnish)
4 pcs Green Chilies (for masala)
2 inch Ginger (for masala)
8 cloves Garlic (for masala)
250 g Surti Papdi (cleaned and strings removed)
250 g Baby Potatoes (peeled)
250 g Baby Brinjals (stems intact)
200 g Purple Yam (peeled and cubed)
200 g Sweet Potato (peeled and cubed)
2 pcs Raw Banana (peeled and cubed)
1 tsp Ajwain
1 cup Water (for cooking)
Instructions
1
Prepare the Green Masala
In a grinder, combine 1.5 cups coriander leaves, 0.5 cup grated coconut, green chilies, ginger, garlic, 2 tbsp lemon juice, 1 tbsp sugar, and 1 tsp salt.
Grind to a coarse paste without adding water. This is the heart of the Undhiyu flavor. Set aside.
2
Prepare the Vegetables
Wash all vegetables thoroughly. Peel and cut the purple yam, sweet potato, and raw banana into 1.5-inch cubes.
Make criss-cross slits on the baby potatoes and baby brinjals, going about three-quarters of the way down but keeping the stems intact.
Carefully stuff about 1 tsp of the prepared green masala into each slit potato and brinjal. Reserve the remaining masala.
3
Make and Fry the Methi Muthia
In a mixing bowl, combine chopped methi leaves, besan, atta, ginger-green chili paste, turmeric, red chili powder, coriander powder, 1 tsp sugar, 1 tbsp lemon juice, a pinch of hing, baking soda, 2 tbsp oil, and 1 tsp salt.
Add a little water at a time to form a firm, non-sticky dough.
Divide the dough into small portions and roll them into 1-inch long oval shapes (muthia).
Heat oil for deep frying in a kadai over medium heat. Fry the muthia in batches until golden brown and crisp, about 5-6 minutes. Drain on paper towels and set aside.
4
Layer the Undhiyu
Heat 1/2 cup of oil in a large, heavy-bottomed pot or a pressure cooker on medium heat.
Add ajwain and the remaining hing. Let them sizzle for 30 seconds.
Carefully create the first layer with half of the surti papdi. Sprinkle some of the remaining green masala and a little salt on top.
Add the second layer with all the root vegetables: cubed yam, sweet potato, and raw banana.
Place the stuffed potatoes and brinjals as the next layer. Sprinkle more masala and salt.
Finally, top with the remaining surti papdi and the fried methi muthia.
Sprinkle any leftover green masala over the top and pour 1 cup of water from the sides of the pot, being careful not to disturb the layers.
5
Slow Cook to Perfection
Cover the pot with a tight-fitting lid. Reduce the heat to low and let it cook for 35-40 minutes. The key is to let it steam in its own juices.
Do not stir the vegetables during cooking. You can gently shake the pot occasionally to prevent sticking.
If using a pressure cooker, cook on low heat for 2-3 whistles, then let the pressure release naturally.
Check if the vegetables are cooked by inserting a knife; it should go in easily. If not, cook for another 5-10 minutes.
Once cooked, turn off the heat and let the Undhiyu rest for 10-15 minutes to allow the flavors to meld.
6
Garnish and Serve
Before serving, gently turn the Undhiyu with a spatula to mix the layers without mashing the vegetables.
Garnish with the remaining freshly chopped coriander leaves and grated coconut.
Serve hot with puri or phulka roti.
426cal
9gprotein
47gcarbs
24gfat
Ingredients
2 cup Atta (Also known as whole wheat flour.)
2 tbsp Rava (Use fine semolina (sooji) for extra crispiness.)
1 tsp Salt (Adjust to taste.)
1 tbsp Ghee (Can be substituted with a neutral oil.)
0.75 cup Lukewarm Water (Add gradually as needed to form a stiff dough.)
3 cup Vegetable Oil (For deep frying. Use a high smoke point oil like canola or sunflower.)
Instructions
1
Prepare the Dough
In a large mixing bowl, combine the atta, rava, and salt. Whisk to mix everything evenly.
Add the ghee to the flour mixture. Using your fingertips, rub the ghee into the flour until it resembles coarse breadcrumbs. This process, known as 'moin', is key for a flaky texture.
Gradually add lukewarm water, a little at a time, while mixing. Knead to form a stiff and firm dough. It should be noticeably tighter than a chapati dough to prevent it from absorbing too much oil during frying.
2
Knead and Rest the Dough
Transfer the dough to a clean work surface and knead for 5-7 minutes until it is smooth and firm.
Cover the dough with a damp cloth or place it in a container with a lid. Let it rest for at least 20-30 minutes. This step is crucial for relaxing the gluten, which makes rolling easier and the puris softer inside.
3
Shape and Roll the Puris
After resting, knead the dough again for one minute to make it smooth.
Divide the dough into 16-20 small, equal-sized balls. Roll each ball between your palms until smooth and crack-free.
Lightly grease your rolling pin and rolling surface with a drop of oil. Avoid using dry flour for dusting, as it can burn in the hot oil and affect its quality and color.
Take one dough ball and roll it into an even circle, about 3-4 inches in diameter and 2-3 mm thick. Ensure the thickness is uniform to help it puff up perfectly.
4
Fry the Puris
Heat the oil for deep-frying in a kadai or deep pan over medium-high heat. The ideal temperature is 180-190°C (355-375°F). To test, drop a tiny piece of dough into the oil; it should sizzle and rise to the top quickly without changing color too fast.
Gently slide a rolled puri into the hot oil. It will sink briefly before floating to the surface.
Using a slotted spoon, gently press down on the center of the puri as it fries. This pressure helps trap steam inside, causing it to puff up beautifully.
Once puffed (this takes about 10-15 seconds), flip it over and fry the other side for another 10-15 seconds until it's a light golden brown.
Fry one or two puris at a time to maintain the oil temperature and avoid overcrowding the pan.
5
Drain and Serve
Remove the fried puri with the slotted spoon, allowing excess oil to drip back into the pan.
Place the puris on a wire rack or a plate lined with paper towels to drain any remaining oil.
Repeat the frying process for all the dough balls.
Serve immediately while hot and puffy with your favorite accompaniments like Aloo Sabzi, Chole, or Shrikhand.
0.25 tsp Hing (Asafoetida, for optional tempering)
5 pc Curry Leaves (For optional tempering)
Instructions
1
Blend the Chaas Base
In a large blender jar, combine the curd, chilled water, chopped coriander leaves, mint leaves, ginger, and green chili (if using).
Add the roasted cumin powder, kala namak, chaat masala, and salt.
Blend on high for 45-60 seconds until the mixture is completely smooth and slightly frothy on top.
2
Prepare the Tempering (Tadka - Optional)
Heat ghee in a small tadka pan over medium heat. The ghee is ready when a mustard seed sizzles upon contact.
Add the mustard seeds and allow them to splutter completely, which takes about 30 seconds.
Turn off the heat and immediately add the hing and curry leaves. Be cautious as the leaves will crackle. Swirl the pan for 10 seconds until the leaves are crisp.
3
Combine and Chill
Pour the hot tempering directly into the blended chaas. You will hear a satisfying sizzle. Stir well to incorporate the aromatic flavors.
For the best taste, cover and refrigerate the chaas for at least 30 minutes. This allows the flavors to meld together beautifully.
