Jain World
Sub-Categories of Cake Varieties
Almond Burfi
Corn Vegetable
Dahi Puri
  Gujarati Kadhi
  Methi Gota
  Surati Undiya
  Wood Apple Chutney

Sub-Categories of Food  Varieties



500 grams surati papadi 250 grams small

150 grams sweet 250 grams yam

350 grams brinjal 500 grams green peas,

200 grams green papdi seeds 2 bananas.

For the masala:

2 cup cilantro leaves 5-6 tbsp. -green chili paste

1-cup coconutgrated 1 tsp. Turmeric powder

3 tbsp. Red chili powder 2 tbsp. Coriander seed powder

2 tbsp. Cumin seeds powder 1 tsp. Asafetida

2 tbsp. Sugar � cup green powder

2 tbsp. Black garam masala, grind the masala to paste.

For the balls:

50o grams wheat flour 50 grams urad dal flour,

1/2-cup green fenugreek leaves 1 tbsp. -green chili paste

2-tsp. Sugar 1 tbsp. Lemon juice,

� tsp. Soda 1 tsp. Turmeric powder

oil � tsp. Asafetida

1 tbsp. Red chili powder salt

Shift both the flours. Chop leafy fenugreek. Mix all other ingredients in the flour. Add 3-4 tbsp. Oil. Knead the flour with water to a puri-like consistency. Make balls and fry in deep oil.

For the baghar:

� cup oil 2-tsp. Mustard seeds

1 tsp. Asafetida, salt


Cut brinjal into four and fill the masala.

In a frying pan take oil and add mustard seeds. When, they crackle add asafetida and make a layer of papdi, over it put it peas and a layer sweet of sweet yam. After 10 minutes add stuffed brinjal. Then again sprinkle masala over it. Cover the pot with a plate and add water in the plate. After 10 minutes put bananas pieces. Stir. After 15 minutes add balls and again sprinkle masala. When all the vegetables are cooked remove and serve with puri or parathas.


undiya in also prepared in a earthen pot. It can also be prepared in the oven.

undiya is also served with �khatiyu�, save and wood-apple chutney