Surti Undhiyu (Healthy Version) | How to make Surti Undhiyu (Healthy Version)

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ByPooja Sagar Shah
Created on 25th Nov 2015
  • Surti Undhiyu (Healthy Version), How to make Surti Undhiyu (Healthy Version)
Surti Undhiyu (Healthy Version)by Pooja Sagar Shah
  • Surti Undhiyu (Healthy Version) | How to make Surti Undhiyu (Healthy Version) (76 likes)

  • 0 reviews
    Rate It!
  • By Pooja Sagar Shah
    Created on 25th Nov 2015

About Surti Undhiyu (Healthy Version)

A very healthy and tasty gujarati dish that is perfect for this season which has been cooked in less oil.

Surti Undhiyu (Healthy Version), a marvellous creation to spice up your day. Surti Undhiyu (Healthy Version) is one dish that no matter how much the stomach might be full, you just can't stop yourself from having a bite. The relishing flavours, the appealing texture and the amazing aroma absolutely is just mouth-watering. The aroma which arises while cookingSurti Undhiyu (Healthy Version) is just too tempting. This amazing recipe is provided by Pooja Sagar Shah. Be it kids or adults, no one can get away from this delicious dish. How to make Surti Undhiyu (Healthy Version) is a question which arises in people's mind quite often. So, the answer to this question is the simple yet exotic recipe by of Surti Undhiyu (Healthy Version)by Pooja Sagar Shah. This recipe can even be tried by beginners. A few secret ingredients in this recipe just makes it the way it is served in restaurants. Surti Undhiyu (Healthy Version) is just the appropriate recipe to serve as many as 4. The cooking time for this delicacy is not much. So, the next time you have a get together or a night party at home, don't forget to check and try out this recipe. It's that one delicacy that everyone's definitely going to love it!

  • Prep Time0mins
  • Cook Time20mins
  • Serves4People
Surti Undhiyu (Healthy Version)

Ingredients to make Surti Undhiyu (Healthy Version)

  • Vegetables Ingredients:
  • 2 cups chopped surti papdi
  • 1/2 cup fresh peas
  • 8-10 small brinjals
  • 10-12 baby potatoes
  • 1 medium sized sweet potato
  • 1 raw unripe banana
  • 150 gms purple yam
  • For the methi muthia :
  • 1 cup finely chopped methi leaves
  • A pinch of baking soda
  • 1 cup besan
  • Ginger-chilli paste as per your taste
  • 1/4 tsp turmeric powder
  • 1 tsp dhaniya- jeera powder
  • 1/2 tbsp oil
  • 1 tsp sugar
  • 1/2 tsp salt
  • 1 tbsp lemon juice and water as required
  • For the Green masala :
  • 1/2 cup grated coconut
  • 3 tbsp chopped coriander leaves
  • 2 tbsp sesame seeds
  • 1 tsp ginger paste
  • 1/2 tbsp garlic paste
  • 1/2 tbsp green chilli paste
  • 1/2 tsp turmeric powder
  • 1/2 tsp dhaniya-jeera powder
  • 1 tbsp lemon juice
  • Salt and sugar as per taste
  • For the tempering :
  • 1/2 tsp ajwain
  • 1/2 tsp jeera
  • 1/8 tsp hing
  • 1/2 cup water
  • 4 tbsp oil

How to make Surti Undhiyu (Healthy Version)

  1. Clean the papdi, and peel the baby potatoes. Also cut the purple yam and the upper part of the brinjals.
  2. For the methi muthia:- Mix all the listed ingredients and let it rest for 10 minutes. Keep the mixture a little bit sticky so the muthias become soft. Apply oil on ur palm and shape them. Keep them aside .
  3. To make the green masala mixture:- mix all the listed ingredients and add salt, sugar and lemon juice according to taste.
  4. Stuffing the veggies :- Give a criss-cross cut to brinjal and potatoes and fill it with the green masala mixture. Keep the filled veggies and left over masala aside.
  5. Tempering and Cooking the Undhiyu :- Add oil to the pressure cooker, then add ajwain and cumin seeds, let it change colour then add hing, fresh peas, surti papdi and leftover paste. Stir everything and saute it for 3 minutes.
  6. On a low to medium heat, make a neat layer of the beans at the bottom.Then add purple yam, chopped raw banana and sweet potato. Sprinkle1/4 of the coconut masala evenly. Add the stuffed veggies along with 1/2 cup of water from the sides.
  7. Do not mix or stir. Gently place the muthias on the prepared layer. Add 2-3 pinch of salt all over. Cover the pressure cooker and let it cook on a medium to high heat for 2 whistles or for 8-10 minutes.
  8. Once cooked, let the pressure release, then gently mix without breaking the stuffed veggies.
  9. Garnish it with coriander leaves and grated coconut. Serve hot with Puri.

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