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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!

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