Full written recipe for Undhiyu

Prep time: 3540 minutes
Cooking time: 1 hour 15 minutes
Serves: 56 people

Ingredients:
Papdi & Tur
SURTI PAPDI | सुरती पापड़ी 150 GRAMS PAPDI / 100 GRAMS BEANS
TUR | तूर दाने 100 GRAMS
HOT WATER | गरम पानी AS REQUIRED
BAKING SODA | बेकिंग सोड़ा A PINCH
Methi Muthiya
FENUGREEK | मेथी 1 BUNCH (CHOPPED)
GRAM FLOUR | बेसन 3/4 CUP
WHEAT FLOUR | गेहूं का आटा 1/2 CUP
OIL | तेल 2 TBSP
SALT | नमक TO TASTE
ASAFOETIDA | हींग 1/4 TSP
SUGAR | शक्कर 1 TBSP
GINGER GARLIC CHILLI PASTE | अदरक लेहसुन मिर्च की पेस्ट 2 TBSP
TURMERIC POWDER | हल्दी पाउडर 1/4 TSP
SPICY RED CHILLI POWDER | तीखी लाल मिर्च पाउडर 1 TSP
CORIANDER POWDER | धनिया पाउडर 1 TSP
CUMIN POWDER | जीरा पाउडर 1 TSP
GARAM MASALA | गरम मसाला A PINCH (OPTIONAL)
BAKING SODA | बेकिंग सोड़ा 1/4 TSP
LEMON JUICE | निंबू का रस 2 TSP
WATER | पानी AS REQUIRED
OIL | तेल
Starchy Veggies
POTATO | आलू 2 NOS. (DICED)
SWEET POTATO | शकरकंद 1 NO. (DICED)
PURPLE YAM | कंद 1 MEDIUM SIZED. (DICED)
Green masala
GREEN GARLIC | हरा लेहसुन 100 GRAMS
FRESH CORIANDER | हरा धनिया 1/2 CUP
PEANUTS | मूंगफली 1/4 CUP
SESAME SEEDS | सफेद तिल 2 TBSP
GREEN CHILLI | हरी मिर्च 45 NOS.
COCONUT | नारियल 1/4 CUP (DESICCATED)
ASAFOETIDA | हींग A PINCH
GINGER GARLIC CHILLI PASTE | अदरक लेहसुन मिर्च की पेस्ट 2 TBSP
SUGAR | शक्कर 2 TBSP
LEMON JUICE | निंबू का रस 2 TSP
TURMERIC POWDER | हल्दी पाउडर 1/4 TSP
CORIANDER POWDER | धनिया पाउडर 2 TBSP
GARAM MASALA | गरम मसाला 1/2 TSP
CUMIN POWDER | जीरा पाउडर 1 TSP
SALT | नमक TO TASTE
Final Cooking
BRINJAL | बैंगन 6 NOS. (SLIT)
GREEN MASALA | हरा मसाला 34 TBSP (FOR COATING FRIED VEGGIES)
PEANUT OIL | सिंग तेल 1/3 CUP
CAROM SEEDS | अजवाइन 1/2 TSP
SALT | नमक A PINCH
HOT WATER | नमक AS REQUIRED
HOT WATER | गरम मसाला AS REQUIRED / 300350 ML
FRESH CORIANDER | हरा धनिया A HANDFUL (CHOPPED)
Method:
Transfer the cleaned & sorted surti papdi in a large bowl along with its beans & tur peas, cover them in hot water & add a pinch of baking soda, stir well & let them soak until you continue with the further process, soaking them will reduces their cooking time.
To make muthiyas add the chopped fenugreek in a large bowl & then add, gram flour, wheat flour, oil & all the remaining ingredients.
Mix the mixture well with your hands & then gradually add splashes of water to combine all the ingredients, make sure you don’t add too much of water.
Once the mixture comes together & forms a semi stiff dough, apply oil on your hands, take a small portion of the dough & form it into a roundel, shape all the remaining mixture similarly.
To fry the muthiyas heat oil in a deep pan to 160C or until it gets moderately hot, further add the shaped muthiyas into the hot oil & fry them over medium high flame until crisp & golden brown.
Transfer them into a sieve once fried so that all the excess oil drips off & your methi muthiyas for undhiyu are ready.
In the same oil add the diced potato & sweet potato, fry them over medium flame until slightly light golden brown then transfer them into a sieve.
Further fry the purple yam similarly & transfer it into a sieve as well, your fried veggies are ready.
To make the green masala add green garlic, fresh coriander, peanuts, sesame seeds & green chilli into a chopper & grind it into a coarse mixture, transfer the mixture into a bowl & add the remaining ingredients of the green masala & mix well, your green masala is ready.
Stuff the slit brinjals with the prepared green masala & coat the fried veggies with the green masala too.
Set a large kadhai over high heat & add the oil, once the oil gets hot add the carom seeds then drain the water from the soaked papdi & add it into the oil along with a pinch of salt, stir well then cover & cook until the papdi is 70% cooked.
Once the papdi is cooked add in the stuffed brinjals, stir well & cook them similarly until they turn semisoft, make sure you don’t cook them all the way through.
Further add the remaining green masala in the kadhai, stir well cover & cook the masala for 34 minutes, if the masala gets too dry add in hot water & continue to cook it further.
Once the brinjals turn semi soft & the masala has cooked, place the brinjals evenly & add the green masala coated fried veggies & then finally layer the methi muthiyas.
Add hot water alongside the edge of the kadhai & cover the kadhai, let the undhiyu steam for 15 minutes or until the muthiyas become soft.
Once steamed, sprinkle some freshly chopped coriander.
Your undhiyu is ready, served with hot puris & jalebi.

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