• Overview
  • Ingredients
  • Directions
  • Reviews

Undiyu is a tasty and traditional Gujarati snack made from dough, served especially on festive and auspicious occasions of significance.

  • Fenugreek leaves (Methi leaves)- 2½ cups
  • Atta (wheat flour) - ½ cup
  • Besan (chickpea flour) - ½ cup
  • Green Chilies - 3, finely chopped 
  • Ginger paste - 1 teaspoon
  • Turmeric powder - 1/4 teaspoon
  • Red Chili powder - 1 teaspoon
  • Salt - to taste
  • Sugar - 2½ teaspoons
  • Lemon juice - 1 teaspoon
  • Oil - 3 tablespoons
  • Water - 2-3 tablespoons or more or less
  • Oil - to fry 

 

For Masala:

  • Peanuts - ¼ cup, coarsely ground
  • Sesame seeds - ¼ cup, coarsely ground
  • Desiccated Coconut - ⅓ cup
  • Cilantro - ½ cup, finely chopped
  • Green Chilies - 5-6, finely chopped
  • Ginger paste - 2 teaspoons
  • Green Garlic - 4 sprigs, finely chopped 
  • Red Chili powder - 1 teaspoon
  • Sugar - 1 tablespoon
  • Salt - to taste
  • Lemon juice - 2 tablespoons

 

Other Ingredients:

 

  • Oil - 3-4 tablespoons
  • Baby Potatoes - 4-5
  • Small Baingan (Baby Eggplant) - 3-4
  • Valor (Surti Papdi or Sem Ki Phali) - 1 cup, string removed
  • Fresh Tuvar Dana (Fresh Pigeon Peas) - ½ cup
  • Purple Yam (Kanda or Ratale) - ½ cup, cut into ½ inch pieces
  • Yam (Suran) - ½ cup, cut into ½ inch pieces
  • Sweet Potatoes - ¾ cup, cut into ½ inch pieces
  • Water - 2 cups
  • Cilantro -chopped for garnishing
  • Coconut - for garnishing

 

Make Fried Muthia:
  • Mix all dry ingredients with Ginger and Green Chilies.
  • Rub oil in flour mixture with your hand.
  • Add washed Methi leaves, mix.
  • Make dough by adding water.
  • Grease your hand with little oil and make small cylinders shaped with pointed edges. Deep fry or shallow fry them in medium-hot oil until they are crispy or golden brown.
  • Remove it to paper towel lined plate and keep aside.

 

Make Masala:

  • Mix all ingredients mentioned under masala and keep them aside.
  • Prepare Veggies:
  • Wash and chop all veggies except Potatoes and Baingan.
  • Make '+' cut to the Potatoes and Eggplant. Make sure to keep it whole from the other side too. Don't make slits all the way through.
  • Stuff both with prepared Masala.

 

Make Undhiyu:

  • Heat Oil in a pressure cooker. Once hot, add all veggies - except here, you need to stuff veggies one by one - along with remaining Masala. Mix well.
  • Add Water and check Salt. Add more if needed. Gently put stuffed ones into the cooker. After adding them, do not stir, otherwise stuffing will come out.
  • Cover it with lid and let cook until you get 2 whistles on medium-high heat.
  • Let the pressure go down by itself and open the cover. Add fried Muthia, turn heat to medium-low and let it simmer for 5 minutes.
  • Turn off the stove, garnish with Cilantro and Coconut. Your Undiyu is now ready to serve!

Not reviewed yet

divider

You May Also Enjoy

    (0)

    Veg Pulao

    An easy to make family favorite, great for get togethers. Serve with raita.

    Recipe by Kohinoor

    (0)

    Corn and Vegetable Pulao

    Corn and vegetable pulao is a delicious combo of corn and vibrant mixed vegetables with perfectly cooked rice. Onions and assorted spices give it a tasteful punch with fried kajus imparts an pleasurable crunch. Make sure the grains of Charminar Special Pulao Rice are isolated and not clumpy.

    Recipe by Kohinoor

    (0)

    Meatball curry

    Minced mutton Meatballs slow cooked in a spicy gravy make for an appetizing meal. Serve them with coconut rice and you’ve got a winner.

    Recipe by Kohinoor

close
img

Sign up to My Kohinoor Account

Already have an Account? Login now

Kohinoor will not post to your
Facebook account without your approval.

or
Full Name
Email
Password
 
close
img

Log in to My Kohinoor Account

Don’t have a My Kohinoor Account yet?

Kohinoor will not post to your
Facebook account without your approval.

or
Email
Password
Need help in logging in?
close
img

Oops! Having problems logging in?

Enter the email you registered with us, we'll send you your new password. Back to Login

close
img

Rate & Review

Tell us what you think about this recipe.