Puri with Gujarati Undhiyu

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.

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.

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.

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.

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.

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.

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.