by Tarla Dalal
Added to 63 cookbooks
This recipe has been viewed 14013 times
Usually oil-laden, this Gujarati favourite gets the healthy treatment through pressure-cooking and baking and replacing poha for high fat coconut!
- Mix all the ingredients in a bowl and knead into a soft dough using a little water.
- Divide the dough into 8 equal portions, shape into even sized rounds and flatten them by placing between your palms.
- Place on a greased baking tray and bake in a pre-heated oven at 200°C (400°F) for 7 to 8 minutes. Keep aside.
- String the surti papadi taking care not to separate the 2 sides.
- Wash the papadi, add the carom seeds, soda bi-carb and salt and mix well.
- Make criss-cross slits in the kand, baby potatoes, sweet potatoes and brinjals taking care not to separate the segments.
- Fill half the masala mixture into the slits of kand, baby potatoes, sweet potatoes and brinjals. Keep aside the remaining masala mixture.
- Combine the surti papadi, stuffed vegetables, remaining masala mixture with 3 cups of water and pressure cook for 2 whistles.
- Transfer the cooked oondhiya and methi muthias into a large serving dish and toss lightly.
- Serve hot garnished with coriander.
Nutrient values (Abbrv) per serving
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