Undiyo Chapati

Ingredients

• Potato - 6 Kg
• Sweet Potato - 7 Kg
• Purple Yam (Kand) - 6 Kg
• Kaccha Kela - 4 Kg
• Tovar dana - 1.5 Kg
• Wal Fresh - 1.5 Kg
• Green Peas - 4 Kg
• Chota Baingan - 3.5 Kg
• Green Garlic - 4 Kg
• Coconut - 5
• Fresh Haldi - 2 Kg
• Shengana - 2 Kg
• Safed Til - 100 gms
• Chillies - 250 gms
• Garlic - 250 gms
• Ginger - 300 gms
• Surti Papdi - 3 Kg
• Methi - 4 Big 
• Lemon - 5
• Besan - 1 Kg
• Atta - 2 Kg
• Rava - 500 gms
• Ajwain - 100 gms
• Fresh Haldi - 250 gms

Preparation

Methi Mutiya

• Cut Methi leaves finely
• Grind ginger and chilli into a paste
• Mix Methi with ginger chilli paste, Besan, Atta, little rava, little chilli powder, ajwain, lemon, haldi, sugar, hing, salt, and oil
• Add water and mix batter so that its not too hard and not too soft, add oil and knead
• Make small balls of the batter and fry

Undiyo

• Grind ginger, chillies, fresh haldi, garlic into paste.
• Cut green garlic into small pieces
• Roast shengana, remove skin and coarsely grind
• Mix shengana, coconut to above mixture
• Cut baingan in cross mark and fill above green mixture in it 
• Fry potatoes, yam and sweet potato separately to about 70%
• In a vessel, heat oil
• Add Ajwain, hing and mix
• Add surti papdi and tovar dana and fry
• Add baingan and fry
• Add above green paste and mix
• Add salt and sugar
• Add fried yam, sweet potato, potato
• Add water and mix
• Cover and let them cook
• Once cooked, add mutiya and mix, do not heat for long time, in less than 5 mins mix and undiyo is ready to serve