Undhiyu | How to make Undhiyu

By Bethica Das  |  11th Jan 2019  |  
0 from 0 reviews Rate It!
  • Photo of Undhiyu by Bethica Das at BetterButter
  • Prep Time

    20

    mins
  • Cook Time

    40

    mins
  • Serves

    4

    People

0

0

About Undhiyu Recipe

Winter is full of fresh veggies in the market. So Undhiyu is a must try and a healthy winter special.

Undhiyu

Ingredients to make Undhiyu

  • Muthias -
  • 3/4 cup atta (whole wheat flour)
  • 3 tbsp. besan (gram flour)
  • 1 cup fenugreek leaves, chopped
  • 1 tsp. cumin seeds
  • salt to taste
  • 1/2 tsp. turmeric powder
  • 1 tsp. roasted coriander powder
  • 1 tsp. roasted cumin powder
  • tsp. red chili powder
  • 1/4 tsp. asafoetida
  • 1/2 tsp. amchur powder
  • 2 tsp. ginger-garlic, grated
  • 1-2 fresh chilies, chopped
  • 1 tbsp. oil to knead the dough
  • oil to deep fry
  • masala for the stuffing--
  • 1/2 tsp. pepper powder or to taste
  • 1 tbsp. lemon juice
  • 1 cup coriander leaves, chopped
  • 1/2 cup fresh coconut, grated
  • 3 tbsp. roasted peanuts
  • 2 tbsp. roasted sesame seeds
  • 10-15 roasted cashew nuts
  • 2 tsp. ginger-garlic, grated
  • 1 fresh chili, chopped
  • 1/2 tsp. turmeric powder
  • salt to taste
  • 1 tsp. roasted coriander-cumin powder
  • 1 tsp. red chili powder
  • Undhiyu Vegetables--
  • 1 potato, cubed
  • 1 green plantain, sliced
  • 1 cup yam, cubed
  • 1 cup sweet potato, cubed
  • 6-7 eggplants, slit
  • 1/2 cup green peas
  • 1 cup broad beans, cut into half and separated
  • oil to deep fry
  • Tempering -
  • 3-4 tbsp. oil
  • 1/2 tsp. cumin seeds
  • 1/2 tsp. carom seeds (ajwain)
  • 1/2 tsp. asafoetida
  • 1 cup water
  • 1/2 tsp. turmeric powder
  • salt to taste
  • 1 tbsp. ghee (opt)

How to make Undhiyu

  1. Muthias - Mix together atta, besan and all the dry powders. Add the oil and combine well. Then add the cumin seeds, chopped methi leaves, ginger, garlic and fresh chilies.
  2. knead into a stiff dough with required quantity of water. Keep aside for 10 minutes.
  3. Form oval shape small balls out of the dough. Heat oil and deep fry them few at a time till light golden brown in colour. Drain on a kitchen towel and keep aside.
  4. Masala for the stuffing-- Powder the cashew nuts, sesame seeds and peanuts into a coarse powder. Combine with all the other ingredients and keep aside.
  5. Preparation-- Heat oil and deep fry the yam, green plantain, potatoes and sweet potatoes in batches. Drain on a kitchen towel and keep aside.
  6. Stuff the eggplants with the prepared masala and keep aside. Now combine the rest of the masala with the vegetables.
  7. Heat oil in a pressure cooker and temper with ajwain, cumin seeds. After it stops spluttering, add the asafoetida, followed by the broad beans and green peas. Saute for a few seconds.
  8. Add the rest of the veggies and top it up with the fried muthias. Add the water mixed with turmeric powder and salt to taste. Pressure cook for 2 whistles.
  9. Transfer it to a separate pan and add more water if gravy consistency is required. Simmer for 2-3 minutes on low flame. Drizzle with some ghee and serve with poori, paratha or just plain chapati.

Reviews for Undhiyu (0)