by Tarla Dalal
Added to 63 cookbooks
This recipe has been viewed 13432 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
REGISTER NOW If you are a new user.
Or Sign In here, if you are an existing member.
If your Gmail or Facebook email id is registered with Tarladalal.com, the accounts will be merged. If the respective id is not registered, a new Tarladalal.com account will be created.
Click OK to sign out from tarladalal.
For security reasons (specially on shared computers), proceed to Google and sign out from your Google account.