Surti Undhiyu Recipe

 

Portions serving: 7-8 pax

Preparation time: 20 min

Cooking time: 60 min

Calories: 652 cal per portion

 

 

Ingredients:

 

For Methi Muthiya:

• Methi chopped 3-4 cups
• Salt 1 tsp
• Sugar powdered 1 tsp
• Ajwain 1 tsp
• Turmeric powder ½ tsp
• Red chili powder ½ tsp
• Hing ½ tsp
• Sesame seeds 2 tsp
• Wheat flour 3 tbsp
• Besan 3 tbsp
• Lemon ½ pc
• Green garlic chopped 1 tbsp
• Coriander chopped 1 tbsp
• Hot oil 2 tbsp
• Oil for deep frying

 

For Vegetables:

• Raw banana 2 pcs
• Brinjal 6-7 pcs
• Baby potato 10-12 pcs
• Purple yam 500 gms
• Sweet potato 500 gms
• Surti papdi 1 cup
• Val papdi 1 cup
• Val papdi beans ½ cup
• Tuvar beans 1 cup

 

For Green Masala:

• Coriander a handful
• Green garlic a handful
• Green chili 2-3 pcs
• Peanuts roasted ¼ cup
• Sesame seeds 2 tbsp
• Ginger-garlic-green chili paste 1 tbsp
• Salt 1 tsp
• Sugar powdered 1 tsp
• Jeera powder ½ tsp
• Turmeric powder ½ tsp
• Coriander powder 1 tsp
• Garam masala powder ½ tsp
• Hing ½ tsp
• Lemon ½ pc
• Grated coconut 1 cup

 

For Tempering:

• Oil ½ cup
• Ajwain 1 tsp
• Salt ½ tsp
• Water as required

 

 

Method:

 

For Methi Muthiya:

1. Clean and chop fresh methi (fenugreek leaves).
2. Add a pinch of salt and a dash of sugar to the methi. Allow it to rest.
3. Squeeze out excess moisture from the methi and transfer it to a mixing bowl.
4. Add ajwain, turmeric powder, red chili powder, hing, sesame seeds, wheat flour, besan, lemon juice, chopped green garlic, and coriander. Mix well.
5. Heat oil in a kadhai. Drop spoonfuls of the muthiya batter into the oil and deep fry until golden brown.
6. Remove the fried muthiyas and set them aside.

 

For Vegetables:

1. Wash and clean all the vegetables.
2. For brinjal, cut the top part and make deep cross gashes. Soak in water.
3. Apply a similar preparation method to baby potatoes and raw bananas.
4. Peel the purple yam and sweet potato, cut them into cubes, and place them in water.
5. Remove threads from surti papdi and val papdi, cutting val papdi into half-inch pieces.
6. Deep fry the purple yam cubes and sweet potato cubes. Set aside after frying.

 

For Green Masala:

1. In a mixer jar, combine coriander, green garlic, green chili, peanuts, and sesame seeds. Grind to a paste with water.
2. Transfer the green masala paste to a bowl. Add ginger-garlic-green chili paste, salt, sugar powder, jeera powder, turmeric powder, coriander powder, garam masala, hing, lemon juice, and grated coconut. Mix well.

 

For Undhiyu:

1. Heat oil in a thick-bottomed pan, add ajwain, and let it crackle.
2. Saute surti papdi, val papdi, val papdi beans, and tuvar beans. Add salt and mix well.
3. Cover and cook on medium to low flame for 4-5 minutes.
4. Add stuffed vegetables, prepared green masala, and some water. Mix well.
5. Cover and cook for an additional 7-8 minutes, stirring intermittently.
6. Add fried purple yam cubes, sweet potato cubes, fried muthiyas, and warm water. Cook for another 4-5 minutes.
7. Your Surti Undhiyu is ready to be served.
8. Serve with freshly fried hot puris and enjoy the rich flavors and textures.

 

 

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