Get your Gujarati on this winter by making place for the green and clean Undhiyu in your evening binge plate

Before you reach out for your favourite packet of chips, pause, and ask yourself, how much fibre have you ingested today? Homemade Undhiyu, your new favourite snack for winter bingeing Undhiyu Ingredients: Veggies — Chopped surti papdi - 2 cups, fresh pigeon peas - 2/3 cup, small brinjals - 8 to 10, baby potatoes - 10 to 12, medium sweet potato - 1, unripe green banana - 1, chopped purple yam - 1.5 to 2 cups; For methi muthiya — Methi leaves - 1 cup, baking soda - a pinch, besan - 1 cup, white sesame seeds - 1tsp, ginger and green chilli paste - 1tbsp, haldi - 1/4tsp, red chilli powder - 1/4tsp, jeera powder - 1/2tsp, dhaniya powder - 1/2tsp, oil - 1/2tbsp, sugar - 1tsp, salt - 1/2tsp, lemon juice - 1tbsp, water - 1.5tbsp; For green masala — Grated coconut - 1/2 cup, coriander leaves - 3tbsp, white sesame seeds - 2tbsps, ginger paste - 1/2tbsp, garlic paste - 1/2tbsp, green chilli paste - 1/2tbsp, haldi - a pinch, red chilli powder - 1/2tsp, dhaniya powder - 1/2tsp, jeera powder - 2tsp, lemon juice - 1tbsp, sugar - 1tbsp, salt - 1tsp; For tempering — ajwain - 1/2tsp, jeera - 1/2tsp, hing - 2 to 3 pinches, water - 1/2 cup, sesame oil - 4 to 5 tbsps Method: After preparing the vegetables, start with the methi muthia. Add water to create a sticky paste, tacky enough to hold form when frying. Mix then grind all the ingredients for the green masala. Prepare the tempering in a pressure cooker and sauté the remaining green masala with the pigeon peas.