Surti Undhiyu is a popular Gujarati from city surat, Gujarat. it is made with a combination of green vegetables and fenugreek dumplings cooked with special masala. It is quite time-consuming but very easy to make the recipe. I also share the wheat flour poori recipe to serve with undhiyu. This festival season does try this easy undhiyu with puri recipe and enjoy it with your friends and family members.
The key to making tasty surti undhiyu at home are
- Firstly, undhiyu masala, or green masala paste is the heart of the surti undhiyu. So grind the paste coarsely and add more masala to make it flavorful.
- Use your choice of veggies, you can increase or decrease the amount of the veggie as per your liking.
- For muthiya, once all the ingredients are combined together, it has to be kneaded to a soft dough and should not be hard. also make small size muthiya for sabzi.
- I made undhiyu in kadai, you can also make undhiyu in a pressure cooker for 2 whistles on medium-high heat.
- Lastly, undhiyu tastes great when prepared slightly spicy.
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Surti undhiyu recipe | Green undhiyu | traditional Gujarati undhiyu |undhiyu and puri recipe
Ingredients
For methi muthiya
- 2 cup methi leaves
- ½ cup gram flour
- ½ cup wheat flour
- ¼ tsp turmeric powder
- 1 tsp red chilli powder
- Salt to taste
- 1 tbsp sugar
- ¼ tsp baking soda
- ½ tsp ginger paste
- 1 tsp green chilli paste
- 1 tbsp lemon juice
- 2 tbsp oil
- 1-2 tbsp water or as required
- Oil for deep frying
For green Masala
- 60 grmor ½ cup coconut pieces
- ¼ cup peanuts
- 2 tbsp sesame seeds
- 5-6 spicy green chilli
- 1 inch ginger
- 100 grm green garlic - white part
- 1 cup coriander leaves
- ¼ tsp turmeric powder
- ½ tsp red chilli powder
- 1 tbsp coriander powder
- 1 tsp garam masala
- Salt to taste
- 2 tbsp sugar
- 2 tbsp lemon juice
- 2 tbsp oil
For surti undhiyu
- 250 grm surti papadi
- 100 grm or ¾ cup green pigeon peas - tuvar
- 100 grm or ¾ cup green peas
- 100 grm sweet potato pieces
- 100 grm purple yum - kand pieces
- 8 small size potatoes
- 7-8 small size brinjals
- 1 raw banana
- Undhiyu masala paste
- ¾ cup oil
- 1 tbsp cumin seeds
- 1 tbsp carom seeds
- ½ tsp hing
- 4 dry red chilli
- Methi muthiya
- 1 cup water or as required
- Garnish with green part of green garlic and coriander leaves
For wheat poori
- 1.5 cup wheat flour
- 1 tbsp fine rava - optional
- ½ tsp sugar
- Salt to taste
- 1 tbsp oil
- ¾ cup water or as required
- Oil for frying
Instructions
Making Muthia:
- Soak methi leaves in salt water for 5-7 minutes. remove water and chopped methi leaves.
- In a mixing bowl, add wheat flour, besan, methi leaves, spices (turmeric, red chili powder), salt, sugar, baking soda, ginger paste, green chilies, oil, and lemon juice. Mix well.
- Now add little water at a time and knead into a smooth and soft dough. Don’t make it too weak otherwise, it becomes too sticky.
- Grease your palm with oil and roll muthiya into small oval-shaped dumplings.
- Fry muthiya on medium flame till it becomes crispy and brown.
Making Undhiyu Masala
- In a mixture jar, add coconut pieces, peanuts, sesame seeds, salt, green chili, ginger, the white part of green garlic, and coriander leaves. Grind into a coarse mixture.
- Take out the paste into a mixing bowl; add turmeric powder, red chili powder, coriander powder, garam masala, salt, sugar, lemon juice, and oil. Mix well.
- Masala is ready.
Making surti Undhiyu
- Make a cross ‘+’ sign at the upper part of the baby eggplant and raw banana. Stuff the center with prepared masala.
- Fry purple yam (kand) and sweet potatoes on medium flame. also, fry small potato pieces on medium flame. take out fried vegetables into a bowl.
- Now add masala to fried vegetables and coat with it. keep it aside.
- Heat oil in a pan, add cumin seeds, ajwain, thing, and dry red chili. Sauté it.
- Add surti papadi, tuvar dana and green peas. Add ½ cup water and mix well.
- Cover and cook vegetables till it slightly cooked and become soft.
- Add remaining undhiya masala in it. Mix well and make 1 st layer of undhiya.
- For the second layer, add masala-coated fried veggies to the papadi layer.
- For the third layer Add stuffed brinjals and raw banana to the surface of the second layer
- Now arrange muthiya on it.
- Add ½ cup water to the sides of the pan and cover and cook undhiyu on low flame for 15-20 minutes.
- Garnish with the green part of garlic and coriander leaves and serve undhiyu with puri and jalebi.
Making wheat poori
- In a mixing bowl, add wheat flour, semolina (coarse rava), sugar, salt, and oil.
- Now add water gradually and make a tight and smooth dough.
- Cover and rest the dough for 15 minutes.
- Then knead the dough again and smooth it.
- Take a small portion of dough and roll it into small size and medium thick puri.
- Fry pooris on medium-high flame.
- Serve poori with surti undhiyu.
Notes
For surti undhiyu
- Grind masala into a coarse mixture.
- To remove the bitterness of methi, add salt to methi leaves and keep it aside for 10 minutes.
- fry muthiya on medium flame.
- fry kand and sweet potatoes on medium flame till they become crispy from the outside.
- cover and cook vegetables and muthiya on low flame so that they will absorb all flavors from the masala.
- knead the tight and smooth dough for poori.
- fry poori on high-medium flame.
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