Recipe: Delicious Left over undhiyu stuffed paratha and undhiyu pockets

Recipe: Delicious Left over undhiyu stuffed paratha and undhiyu pockets Delicious, fresh and tasty.
Left over undhiyu stuffed paratha and undhiyu pockets. The recipe differs from city to city. This style is from Surat where we happened to stay for a few years. The recipe differs from city to city.
Sardiyo ka mausam ho aur hum ek baar bhi undhiyu na khaaye, aisa kaise possible ho sakta hain.
Big Bazaar Food aap sab ke liye leke aye hain mazedar Undhiyu Special Cook Along Live.
I hope you recall that when I made the Green Peas Patties, I mentioned that you can make parathas with the leftover peas stuffing.
You can have Left over undhiyu stuffed paratha and undhiyu pockets using 14 ingredients and 5 steps. Here is how you achieve it.
Ingredients of Left over undhiyu stuffed paratha and undhiyu pockets
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It’s of wheat flour.
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It’s of For undhiyu:.
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You need of ghee.
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Prepare of Salt.
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You need of Mixed veg chopped(potato,small Brinjal,yam,raw banana).
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You need of mix (peas,papdi,pigeon peas).
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Prepare of finely chopped tomato.
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Prepare of ginger garlic chilli paste.
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It’s of undhiyu masala.
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It’s of methi balls.
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Prepare of Sesame seeds.
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Prepare of Carrom seeds.
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Prepare of Salt.
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Prepare of Oil.
The parathas in this recipe are stuffed with spicy and tasty mutter filling which was prepared earlier.
Stuffed Baby Aubergine and Raw Banana for Surti Undhiyu.
Ruby Red and Fiery Amber Corn Kernels for Popcorn.
Muthiya or Fenugreek Dumplings to add to Gujarati Undhiyu Undhiyu is a Gujarati speciality curry made with a variety of vegetables.
Left over undhiyu stuffed paratha and undhiyu pockets step by step
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Take a bowl add flour,ghee,salt and mix well then add water gradually and knead a dough.now keep it aside..
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Now to make undhiyu take oil in kadai and fry all vegetables and methi masala balls.to make methi masala balls take besan,sooji,methi leaves,ginger garlic paste,red chilli Powder,turmeric, salt,sugar,lemon juice and mix well them make balls..
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Now take a cooker add oil then add carrom seeds and sesame seeds now add ginger garlic chilli paste,tomato and mix well.now add all veggies,peas,papdi etc.add undhiyu masala,water as needed and then put methi balls on it.now close cooker and cook for 10-15 minutes at low flame..
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Now mash undhiyu with masher to make stuffing.take a ball from dough.roll and put undhiyu stuffing and cover it then roll paratha and roast on tawa puting some oil..
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Now take a small ball from dough to make puri.roll puri and cut in square.now cut from 2 ends to make cutts and design put undhiyu stuffing pack this pocket and fry it.now undhiyu pockets are ready to serve..
The vegetables are half slit and filled with a mixture of spices and cooked slowly so that all the spices blend in making the curry delicious.
Undhiyu is cooked over a slow heat and I mean slow heat with lots of vegetables and muthia (fenugreek dumplings).
The dish has a variety of vegetables such as papdi, valor, potatoes, small aubergines, peas, green chillies, onions, baby carrots etc… which are readily available in the UK.
Combine all the ingredients in a deep bowl, mix well and knead into a soft dough, using little water.
Sprinkle salt and cover the cooker with the lid.