Surti Oondhiyoo
by Hetal Kamdar
Ingredients (1/3)
- 1 cup baby potatoes
- 3 to 4 brinjal
- 1 1/4 cups surti papdi
- 3/4 cup purple yam
- 1/4 cup fresh toovar
- 2 tbsp oil
- 1/2 tsp carom seeds
- 1/4 tsp asafoetida
- a pinch of soda bi-carb
- salt to taste
- 3 cups chopped fenugreek
- salt to taste
Ingredients (2/3)
- 1/2 cup whole wheat flour
- 1/2 cup besan
- 3 tsp ginger-green chili paste
- 2 1/2 tsp sugar
- 1/2 tsp turmeric powder
- 1 tsp chili powder
- a pinch soda bi-carb
- 3 tbsp oil
- oil for deep frying
- 1/4 cup Green peas
- 1 cup freshly grated coconut
- 1/2 cup finely chopped coriander
Ingredients (3/3)
- 1/3 cup finely chopped green garlic
- 1 tbsp coriander-cumin seeds powder
- 2 tsp ginger-green chili paste
- 1 1/2 tsp chili powder
- 1 tbsp sugar
- 1 tbsp lemon juice
- salt to taste
Step 1 of 8
Combine the fenugreek leaves and a little salt in a bowl and mix well.
Step 2 of 8
Allow to stand for 5 to 7 minutes and squeeze out all the liquid from the fenugreek leaves.
Step 3 of 8
Add all the remaining ingredients and knead into a soft dough, adding water only if required.
Step 4 of 8
Divide the dough into 18 to 20 equal portions and shape each portion roughly into a round by rolling it between your palms and fingers.
Step 5 of 8
Heat the oil in a kadhai and deep fry the muthias a few at a time on a medium flame till they turn golden brown in color from all the sides.
Step 6 of 8
Drain on an absorbent paper and keep aside.
Step 7 of 8
Make a criss-cross slit on each baby potato and brinjal taking care not to separate the segments.
Step 8 of 8
Stuff the vegetables evenly using ½ of the coriander-coconut masala mixture and keep aside.
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