Undhiyu with poori

Ingredients for 4 portions

• 1 bunchMethi leaves, leaves only, finely chopped
• 80 gBesan
• 2 tbspAtta, for the muthiya
• 1 ½ tbspGinger, grated
• 5Green chillies, finely chopped
• 1 tspTurmeric
• 2 tspRed chilli powder
• 1 ½ tbspSugar
• 1 mlBaking soda
• 1 tbspGroundnut oil, for the muthiya
• to tasteSalt
• 6 tbspGroundnut oil, for deep-frying (what the muthiya and pooris soak up)
• 60 gGrated coconut
• 50 gCoriander leaves, chopped
• 100 gGreen garlic (hara lehsun), chopped, green tops and all
• 1 tbspSesame seeds
• 30 gPeanuts, coarsely crushed
• 1 tbspCoriander powder
• 1 tspCumin, powder
• 1Lemon (nimbu), juiced
• 250 gSurti papdi (Indian flat beans), strings removed
• 200 gKand (purple yam), peeled, in 3 cm cubes
• 250 gSweet potato, peeled, in 3 cm cubes
• 300 gPotato, baby, peeled
• 300 gBrinjal, small, slit in a cross from the bottom
• 1Raw banana (plantain), raw, in thick slices
• 4 tbspGroundnut oil, for the undhiyu
• 3 mlAjwain
• 1 mlHing (asafoetida)
• ≈ 200 mlWater

On the side

• 250 gAtta, for the pooris
• 1 tbspGroundnut oil, for the dough
• ≈ 130 mlWater, for the dough

Method

1. Pick the methi leaves off the stalks, wash them and chop finely. Chop the coriander leaves and the green garlic with its green tops, grate the ginger and finely chop the green chillies.
2. For the muthiya, mix the methi with the besan, the atta, a third of the ginger and green chillies, half the turmeric and red chilli powder, a little of the sugar, the baking soda, the oil for the muthiya and salt. Press it together into a soft dough without water (the methi gives off enough) and shape into about 20 small dumplings.
3. Heat the oil for deep-frying in a kadai over a medium heat and fry the muthiya in two batches, turning, until deep golden and cooked through, 4–5 minutes a batch. Drain on kitchen paper and keep the oil for the pooris.
4. For the green masala, mix the coconut, coriander leaves, green garlic, the rest of the ginger and green chillies, the sesame seeds, peanuts, coriander powder, cumin powder, the rest of the turmeric, red chilli powder and sugar, the lemon juice and salt.
5. String the papdi. Peel the yam and sweet potato and cut them into cubes, peel the baby potatoes and cut a cross in each, slit the brinjals in a cross from the bottom, keeping the stalk on, and cut the raw banana into thick slices. Stuff the potatoes and brinjals with some of the masala and toss the other vegetables with half of what is left.
6. Heat the oil for the undhiyu in a wide, heavy pot and add the ajwain and hing. Spread the papdi over the bottom with the rest of the masala, then layer the potatoes, yam, sweet potato, brinjals and raw banana on top. Sprinkle over the water.
7. Cover tightly and cook on a low flame for 35 minutes without stirring, shaking the pot now and then so nothing catches, until all the vegetables are tender.
8. Meanwhile, knead the atta for the pooris with a pinch of salt, the oil and the water into a stiff, smooth dough. Cover it.
9. Divide the dough into 16 balls and roll each into a 10 cm round. Reheat the frying oil and slide in the pooris one at a time, pressing gently with a slotted spoon until they puff up, then turn and fry until golden. Drain on kitchen paper.
10. Lay the muthiya on top of the vegetables, cover again and cook for 5 minutes. Mix very gently so the vegetables stay whole.
11. Serve the undhiyu with the hot pooris.

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