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.

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.

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.

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.