Undhiyu Puri - Traditional Gujarati Winter Dish

Step 1: Deep Fry Suran and Sweet Potato

Heat oil for deep frying. Add 1/2 cup suran (yam) pieces and 1/2 cup sweet potato pieces. Deep fry them on medium flame until they are 70-80% cooked, then remove and set aside.

Step 2: Prepare Muthiya Dough

In a bowl, combine 1/2 cup wheat flour, 1/2 cup besan, salt to taste, 1/2 tsp turmeric powder, 1 tsp red chilli powder, 1 tsp sugar, 1 tsp ginger chilli paste, 2 tbsp chopped coriander leaves, 1/2 cup chopped fenugreek leaves, 1 tbsp oil, 1/4 tsp cooking soda, and lemon juice. Mix all ingredients well. Gradually add water and knead into a medium-soft dough.

Step 3: Form and Fry Muthiya

Form medium-sized balls (muthiya) from the prepared dough. Carefully deep fry the muthiya in hot oil at medium flame until they appear golden brown and crispy. Remove and set aside.

Step 4: Prepare Stuffing Masala

In a bowl, combine 2 tsp sesame seeds, 1 tbsp roasted and crushed peanuts, 2 tbsp chopped green garlic, 2 inches of grated ginger, 2 tsp grated coconut, salt to taste, 1/2 tsp turmeric powder, 2 tsp red chilli powder, 1 tsp cumin coriander powder, 1 tsp sugar, lemon juice, and 1/4 cup chopped coriander leaves. Grind this mixture coarsely in a mixer jar and transfer to a bowl.

Step 5: Stuff Brinjal and Potatoes

Take 4-5 small green brinjals and 4-5 small potatoes. Make cross cuts in them, ensuring the stem remains intact. Carefully stuff the prepared masala into the cuts of the brinjal and potatoes. Set them aside.

Step 6: Pressure Cook Vegetables for Undhiyu

Heat 2 tbsp oil in a pressure cooker. Add 1/4 tsp hing. Then add 100 gm tuver (pigeon pea), 100 gm peas, 100 gm cauliflower florets, and 1 tbsp valol papdi (flat beans). Sauté for 1-2 minutes. Add 1/2 tsp turmeric powder, 1 tsp Kashmiri red chilli powder, and salt to taste. Mix well. Add the fried sweet potatoes and yam, mixing gently. Arrange the stuffed brinjal and potatoes on top, followed by the fried muthiya. Pour approximately 200 ml of water into the cooker. Close the lid and cook for 2 whistles on medium to slow flame. Let the pressure release naturally.

Step 7: Prepare Final Tempering and Combine

Heat 2 tbsp oil in a separate pan. Add 1/4 tsp cumin seeds and whole spices (dry red chilli, bay leaf, cinnamon). Sauté until fragrant. Add 2 tbsp ginger chilli paste and sauté for a minute until aromatic. Add 3/4 cup tomato puree and cook until the oil separates. Add 1-2 tbsp of the remaining stuffing masala, 1/4 tsp turmeric powder, and 1 tsp red Kashmiri red chilli powder. Mix well. Once the pressure from the cooker is released, add the cooked vegetables to this tempering. Mix gently and simmer for a few minutes until all flavors combine and the gravy thickens slightly. The Undhiyu is now ready.

Step 8: Prepare Puri Dough

In a bowl, combine 1 cup wheat flour, 1 tsp oil, and salt to taste. Mix well. Gradually add water and knead into a medium-hard dough. Drizzle a little oil on the dough and knead again. Cover the dough and let it rest for 10-15 minutes.

Step 9: Roll and Fry Puris

After the dough has rested, knead it again and divide it into small, equal-sized pedas (balls). Roll out each peda into a small, thin circle (puri). Heat oil for deep frying on high flame. Carefully drop a puri into the hot oil; it will puff up. Flip the puri and fry until it is golden brown on both sides. Remove the fried puri and repeat the process for the remaining dough. Serve the hot, puffy puris with the Undhiyu.

• Fry the suran and sweet potato until 70-80% cooked, as they will cook further in the pressure cooker.

• Knead the muthiya dough to a medium-soft consistency for soft and fluffy muthiyas.

• Ensure the oil is hot for frying puris to make them puff up nicely.

• Adjust spice levels according to your preference by modifying chilli powder and ginger-chilli paste.

• You can add other seasonal vegetables like green beans or carrots to the Undhiyu.

• For a healthier option, you can steam the muthiyas instead of deep-frying them.