Healthy Oondhiya

by Tarla Dalal

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Usually oil-laden, this Gujarati favourite gets the healthy treatment through pressure-cooking and baking and replacing poha for high fat coconut!

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Healthy Oondhiya recipe - How to make Healthy Oondhiya

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Preparation Time: 15 mins. Cooking Time: 30 mins. Baking Time: 7 to 8 mins. Baking Temperature: 200°C (400°F). Total Time: 53 mins 6Serves 6.
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Ingredients

For the oondhiya
2 cups surti papdi (fresh vaal)
1 1/4 cups purple yam (kand), cubes
1 cup baby potatoes
1 1/4 cups sweet potatoes (shakarkand), peeled and cubed
3 to 4 brinjals (baingan / eggplant) (small black variety)
1/2 tsp carom seeds (ajwain)
soda-bi-carb
salt to taste

To be mixed into a masala
1 cup chopped corriander (dhania)
1/2 cup jada poha (beaten rice flakes)
1/4 cup chopped green garlic (hara lehsun)
3 tsp coriander-cumin seeds (dhania-jeera) powder
1 tsp ginger-green chilli paste
1 tsp chilli powder
1 tsp sugar
1/2 tsp carom seeds (ajwain)
1/4 tsp turmeric powder (haldi)
1/4 tsp asafoetida (hing)
1 ripe banana , mashed
salt to taste

For the baked methi muthias
1 cup chopped fenugreek (methi) leaves
1/3 cup whole wheat flour (gehun ka atta)
1/3 cup besan (Bengal gram flour)
1/2 tsp ginger-green chilli paste
1 tsp sugar
1 tsp lemon juice
1/4 tsp turmeric powder (haldi)
1/4 tsp garam masala
1 tsp oil
salt to taste

For the garnish
1 tbsp chopped corriander (dhania)

Method

For the baked methi muthias

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.

For the oondhiya

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.

How to proceed