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 quintessential Indian fried bread, Poori is a golden, puffy delight. Made from a simple whole wheat dough, it puffs up magically when fried, creating a hollow, soft, and slightly crisp bread perfect for scooping up curries like Aloo Sabzi or Chana Masala. A festive staple, this recipe guides you to make perfect, non-oily pooris every time.
Soul-satisfying Undhiyu with puffy pooris – a perfectly spiced comfort food that's pure joy!
This indian dish is perfect for lunch. With 848.24 calories and 19.509999999999998g 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.
244cal
9gprotein
47gcarbs
4gfat
Ingredients
2 cup Atta (Also known as whole wheat flour.)
2 tbsp Sooji (Fine semolina, for extra crispiness.)
0.75 tsp Salt (Adjust to taste.)
2 tsp Neutral Oil (For kneading into the dough.)
0.75 cup Lukewarm Water (Adjust as needed to form a stiff dough.)
Instructions
1
Prepare the Dough
In a large mixing bowl, combine the atta (whole wheat flour), sooji (semolina), and salt. Whisk them together to ensure even distribution.
Add 2 teaspoons of oil to the flour mixture. Using your fingertips, rub the oil into the flour until it resembles coarse breadcrumbs. This step helps in making the pooris soft.
2
Knead to a Stiff Dough
Gradually add lukewarm water, a little at a time, and start gathering the flour to form a dough.
Knead for 8-10 minutes to develop the gluten. The final dough should be firm, stiff, and smooth—tighter than a chapati dough. A stiff dough is crucial to prevent the pooris from absorbing too much oil.
3
Rest the Dough
Cover the kneaded dough with a damp cloth or a lid and let it rest for 20-30 minutes. This allows the gluten to relax, making the pooris easier to roll and softer in texture.
4
Portion and Roll the Pooris
After resting, knead the dough again for 1 minute to make it smooth.
Divide the dough into 16 equal-sized small balls. Roll each ball between your palms to make it smooth and crack-free.
Lightly grease your rolling pin and surface with a drop of oil. Avoid using dry flour for dusting, as it can burn in the hot oil and affect its quality.
Take one dough ball and roll it into an even circle about 3-4 inches in diameter and about 2-3 mm thick. Ensure the thickness is uniform for even puffing.
5
Heat the Oil for Frying
Pour about 2-3 inches of oil into a deep, heavy-bottomed pan (kadai) and heat it over a medium-high flame.
To check if the oil is ready, drop a tiny piece of dough into it. If the dough sizzles and rises to the surface immediately without browning too quickly, the oil is at the perfect temperature (around 180-190°C or 350-375°F).
6
Fry the Pooris
Gently slide one rolled poori into the hot oil. It will sink for a moment and then float to the surface.
As it floats up, use the back of a slotted spoon to gently press down on the poori. This pressure helps it to puff up completely.
Once puffed (which 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.
Remove the poori with the slotted spoon, letting the excess oil drip back into the pan. Place it on a wire rack or a plate lined with paper towels to absorb any extra oil.
7
Serve Immediately
Repeat the frying process for the remaining dough balls, ensuring the oil temperature is maintained. Fry one poori at a time for best results.
Serve the pooris hot and puffy with your favorite curry, such as Aloo Sabzi, Chana Masala, or with Shrikhand for a festive meal.
