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)
A rustic, gluten-free flatbread from Rajasthan, made from pearl millet flour. It has a nutty, earthy flavor and a slightly coarse texture, perfect for pairing with spicy curries or simply with a dollop of ghee and jaggery.
Aromatic, fiber-rich Undhiyu with Bajra Roti – a soul-satisfying, homestyle meal that warms you from the inside out!
This indian dish is perfect for dinner. With 880.4300000000001 calories and 17.55g 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.
276cal
7gprotein
42gcarbs
9gfat
Ingredients
2 cup Bajra Flour (Also known as pearl millet flour)
0.5 tsp Salt (Adjust to taste)
1 cup Warm Water (Use as needed, the amount may vary)
2 tbsp Ghee (For serving)
Instructions
1
Prepare the Dough
In a wide bowl or parat, combine the 2 cups of bajra flour and 0.5 tsp of salt. Mix well.
Gradually add warm water, a little at a time, and start gathering the flour to form a shaggy dough.
Once the flour comes together, begin kneading. Use the heel of your palm to push and press the dough for 5-7 minutes. This process is crucial for a smooth, crack-free roti.
The final dough should be soft, smooth, and pliable, similar to the consistency of chapati dough. It should not be sticky or too stiff.
Cover the dough with a damp cloth and let it rest for 15 minutes. Do not rest it for too long as it can become dry.
2
Shape the Rotis
After resting, knead the dough again for one minute.
Divide the dough into 8 equal portions and roll them into smooth, crack-free balls.
Take one ball of dough. Dust your palms with a little dry bajra flour.
Gently flatten the ball and start patting it between your palms, rotating it as you go, to form a thin disc of about 4-5 inches in diameter. This is the traditional method.
For an easier method, place a dough ball on a piece of parchment paper or a plastic sheet. Flatten it slightly, cover with another sheet, and use a rolling pin to gently roll it into a 4-5 inch circle of about 1/4 inch thickness.
3
Cook the Rotis
Heat a cast-iron or earthen tawa (griddle) over medium-high heat. The tawa should be hot before you place the roti on it.
Carefully lift the rolled roti and place it on the hot tawa.
Cook for about 45-60 seconds on the first side, or until you see small bubbles and the color changes slightly.
Flip the roti using tongs and cook the other side for about a minute until light brown spots appear.
For a soft, puffed roti, you can now place it directly on a low open flame using tongs. It will puff up in seconds. Flip to cook both sides evenly. Alternatively, press the roti gently on the tawa with a folded kitchen towel to help it puff up.
Repeat the process for all the remaining dough balls.
4
Serve
Once cooked, remove the roti from the heat and immediately brush it generously with ghee.
Serve the hot Bajra Roti with Rajasthani curries like Gatte ki Sabzi, dal, or simply with a dollop of white butter (makhan) and a piece of jaggery (gur).
